Name: Rajma Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g Rajma (kidney beans) (soaked overnight); 1 piece Onion (finely chopped); 2 piece Tomato (pureed); 1 tbsp Ginger (grated); 1 tbsp Garlic (minced); 1 piece Green chili (slit); 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Garam masala; 1 unit Salt; 2 tbsp Oil (for cooking); 1 unit Coriander leaves (chopped)

Instructions

In a pressure cooker, heat oil over medium heat. Add chopped onions and sauté until golden brown.
Add grated ginger, minced garlic, and slit green chili. Sauté for a minute until fragrant.
Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
Add the soaked rajma and 3 cups of water. Stir well and close the pressure cooker lid.
Cook for 3-4 whistles or until the rajma is soft. Allow the pressure to release naturally.
Open the lid and add garam masala. Stir well and let it simmer for 5 minutes.
Garnish with chopped coriander leaves and serve hot with rice or roti.

Tips

Soaking rajma overnight helps in faster cooking.
Adjust the spice levels according to your preference.