Ingredients
1.5 cups rajma (kidney beans)
2 onions
1 cup tomato puree
2 tablespoons tomato paste
1 teaspoon shah jeera(cumin seeds)
2 teaspoon ginger-garlic paste
2 teaspoon roasted cumin powder
1 tablespoon red chili powder
2 teaspoon coriander powder
1 teaspoon garam masala powder
1.5 tablespoon oil
Salt to taste
Fresh coriander leaves and onions for garnish
Method
- Soak rajma in enough water overnight. Next day, pressure cook rajma with salt for about 2-3 whistles. Once pressure settles down, take the cooked rajma out. Take half the rajma and mash it coarsely.
- In a pan heat oil. To hot oil add cumin seeds and let it splutter. Add finely chopped onions and sauté till onions turns soft.
- Add ginger garlic paste and cook till the raw smell of the paste is gone.
- Add tomato puree and cook till oil separates from the sides of the pan. Add tomato paste and cook another 3 minutes.
- Add all the spice powders(except for garam masala) along with salt and mix well.
- Now add the cooked and mashed rajma, mix well. Check for seasoning and adjust accordingly.
- Add ¼ to ½ cup boiling water or more, reduce the flame to medium and cook covered for about 20 to 30 minutes. Keep mashing the rajma at regular intervals.
- Once rajma turns thick, add garam masala, mix and turn off flame.
- Garnish with coriander leaves and onion rings. Serve hot with steamed rice or phulkas.