RAJMA MASALA
Ingredients
For the masala
Instructions
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Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer theming a pot or Handi.
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Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat till it get soft. Then lower the heat to medium and cook for 15 minutes.
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Beans should be completely soft when done. Set aside..
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Take a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.
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Then add the onions and mix. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell.
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Then add ginger-garlic paste and green chili and cook for 1 minute. Add the pureed tomatoes and mix. Cook for 5 minutes.
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Then add the spices- coriander, turmeric, Kashmiri red chili, Garam masala and salt. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala.
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Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
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Then after it has simmered for 20 to 30 minutes, add Kasuri methi and chopped coriander.