Rajma (Kidney Beans)

A popular North Indian punjabi curry made with Kidney Beans and Indian spices is a great source of protein and fibre. It forms a semi-thick gravy which can also be served with jeera rice or with a choice of indian breads like roti or paratha.

Ingredients

1. Rajma- 250g

Ingredients for Tempering/ Tadka

1. Onion- 3 medium
2. Garlic- 8-10 cloves
3. Ginger- 1 small
4. Green Chillies- 3
5. Cumin- ½ spoon
6. Red Chilly Powder-1/4th spoon
7. Turmeric-½ spoon
8. Salt- ½ spoon
9. Oil- 2 service spoons

Procedure

1. Wash and soak the rajma.
2. Boil the rajma in 1 kg water, in a pressure cooker
3. After 3-4 whistles of the cooker, check if it is considerably putrefied.

For the temper/ tadka

1. Grind or finely chop the onion.
2. Grind or finely chop the ginger, garlic, green chilli and tomatoes.
3. Heat oil in a frying pan and add cumin.
4. Toss the onion into the pan-wait till it browns.
5. Next, add the tomato puree paste.
6. Add salt, red chilly powder, garam masala and turmeric.
7. Mix the temper with the rajma. Give one final boil and its ready!
Rajma can now be served at luch or dinner.