Rajma (Punjabi Style Kidney Beans Curry)
The Rajma Chawal served with a lacha onion salad and some curd, thin rings of onions lightly pickled in vinegar/lemon juice for a couple of hours and spiced with salt, chilli and jeera, are what Sunday afternoons and nostalgia are made up of!
- 2 cups Rajma (kidney beans)
- 1 tsp ghee
- 1 inch ginger piece of
- 2 onions medium size , grated
- 3 tomatoes large , pureed
- 1 tsp jeera seeds
- 1 tbsp coriander powder
- 1 tsp chilli powder
- 1/2 tsp amchoor powder
- to taste salt
- 1 tsp Rajma Masala (optional)
Wash and soak Rajma overnight or 8 hours, in the morning drain all water and boil in pressure cooker. After one whistle, reduce the heat and let it cook for about 10-12 minutes. This will also depend on the type of rajma you are using. The small kashmiri rajma cooks faster whereas the larger one might take upto 15 minutes to get done. Set aside and let steam escape naturally.
In a heavy bottom kadhai, heat oil and add jeera seeds and saute till they turn brown. Add the grated onions and saute till it turns brown. Stir constantly so that it doesn't stick to the pan.
Add ginger and saute further for 2 minutes followed by adding pureed tomato.
Saute till the oil starts separates and at this stage add all the dry spices. Saute for one minute and then add boiled rajma. Initially add only rajma leaving the water behind. Smash some of the rajma to give gravy a little more flavour and body. Let the rajma cook for 2-3 minutes and add the water in which rajma was boiled. Bring to boil, taste seasoning.
Serve hot garnished with coriander leaves , lacha onions and jeera/steamed rice. Attain Sunday bliss by following this up with a nap!