Ingredients
Rajma (Kidney beans) – 1 cup, soaked overnight
Onion – 1 medium, chopped
Tomato – 2 medium, pureed
Ginger-garlic paste – 1 tbsp
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Oil – 2–3 tbsp
Salt – to taste
Fresh coriander – for garnish
Execution
1. Cook Rajma
Drain soaked rajma → pressure cook with 3 cups water and a pinch of salt until soft (4–5 whistles).
Keep water aside.
2. Prepare Masala
Heat oil → sauté onions till golden.
Add ginger-garlic paste + green chili → fry 1–2 mins.
Add tomato puree + turmeric, chili powder, coriander powder → cook 5 mins till oil separates.
3. Combine
Add cooked rajma + some cooking water → simmer 10–12 mins on low flame.
Add garam masala → cook 2 mins.
4. Serve
Garnish with fresh coriander.
Serve with steamed rice or roti.
Additional tips
Soak rajma overnight for faster cooking and better texture.
Simmer on low flame to allow beans to absorb masala flavor.
Use a pinch of amchur (dry mango powder) or lemon juice at the end for tanginess.