Rajma

Ingredients

• dried rajma (kidney beans)100g
• oil1 tbsp
• cumin seeds.25 tsp
• medium onion (about 50g), finely chopped.5 piece
• ginger-garlic paste1 tsp
• medium tomato (about 100g), finely chopped1 piece
• turmeric powder.5 tsp
• coriander powder1 tsp
• cumin powder1 tsp
• garam masala1 tsp
• red chili powder.5 tsp
• SaltTo taste
• Fresh coriander leavesFor Garnish

Instructions

1. 1

   Step 1

   Soak 100g of rajma (kidney beans) overnight in enough water to cover them by several inches.

2. 2

   Step 2

   Drain and rinse the soaked rajma, then pressure cook with 300ml water and a pinch of salt for about 20-25 minutes until soft.

3. 3

   Step 3

   In a pan, heat 1 tablespoon of oil, add 1/4 teaspoon cumin seeds, and sauté until they splutter.

4. 4

   Step 4

   Add 1/2 finely chopped onion and sauté until golden brown, then add 1 teaspoon ginger-garlic paste and cook for 1 minute.

5. 5

   Step 5

   Add 1 finely chopped tomato and cook until soft and oil separates from the masala.

6. 6

   Step 6

   Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and 1/2 teaspoon red chili powder; cook for 2 minutes.

7. 7

   Step 7

   Add the cooked rajma along with its cooking water to the masala, stir well, and simmer on low heat for 20 minutes to blend flavors and thicken the gravy.

8. 8

   Step 8

   Adjust salt to taste and garnish with freshly chopped coriander leaves before serving hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rajma can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.