Rajma Masala

Rajma or kidney beans is a very popular dish in North India. It goes excellently well with roti, naan , jeera rice or even plain white steamed rice.
You can either soak rajma overnight to make it the next day or if you are in a hurry , you can even use canned kidney beans which do not require soaking.
Rajma cooked with onion tomato gravy and several other spices will absolutely delight you.


Ingredients:

• Rajma  (kidney beans)   - 1 cup                                           
• Cumin seeds - 1 tsp
• Bay leaf - 1 or 2
• Cinnamon Stick - 1 inch
• Asafoetida - 1/4 tsp
• Onion - 1 large
• Ginger garlic paste  - 1 tbsp
• Tomato Puree - 1/2 cup
• Red chili Powder - to taste
• Coriander powder - 1/2 tbsp
• Garam masala or Rajma Masala Powder - 1tbsp
• Salt - to taste
• Cilantro leaves - for garnishing
• Butter - 2 tbsp

Directions:

• Wash and soak Rajma overnight.
• Pressure cook it until it is done. Try to press a bean between your finger and thumb, you should be able to squeeze it easily. Keep aside.
• Heat butter in a pan or pot and add cumin seeds, bay leaf, cinnamon stick,asafoetida and let the cumin seeds crackle.
• Add chopped onion and saute till they turn translucent.
• Now add ginger garlic paste and fry till the raw flavour goes away.
• Add tomato puree and cook till then cook till the butter separates. 
• Add turmeric powder, red chili powder, coriander powder, garam masala ( or rajma masala ) and salt.
• Add a cup of water and cook for about 3-5 minutes.
• Now add the cooked rajma along with the water left inside the cooker. 
• Cook covered for about 5-8 minutes or till the gravy thickens.
• Garnish with chopped cilantro.
• Serve with roti, naan or jeera rice or even plain steamed rice.

Tip: You can sprinkle a tbsp of kasoori methi over the curry for a slightly different flavour. Try it :)