By Rittwik Naskar
Rajma Masala is a North Indian dish that involves kidney beans cooked with onions, tomatoes, herbs, and spices. Served over rice or with chappatis, here's how you make this hearty dish at home.
You'll need, 1 cup rajma, onions and tomatoes, 4 garlic cloves, 1-inch ginger, 2 green chillies, 6 cups of water, 3 tbsp butter, ½ tsp jeera, red chilli powder, and salt, 1 tsp dhaniya powder and kasuri methi, ¼ tsp haldi, hing, and garam masala, 3-4 tbsp heavy cream, and 2 tbsp chopped coriander leaves.
Soak the rajma in 2 cups of water overnight. Grind the garlic, ginger and green chilly to a paste and set aside.
Discard the soaking water and wash the rajma over the sink. Then add it to a pressure cooker with the rest of the water and cook for 15 minutes on high flame.
In a separate pan, heat up 2 tbsp of butter and saute the cumin seeds.
Once the cumin starts crackling, add in the chopped onions and ginger garlic paste.
Once the onions are translucent, add the tomatoes followed by the powdered spices. Saute till everything is nicely incorporated.
Once the oil from the spices starts appearing on the sides of the pan, add in the cooked rajma.
Stir everything together and check for the doneness of the kidney beans. Add the rajma stock to the curry if required.
Add the heavy cream and kasuri methi in the end and garnish with coriander leaves.