I grew up in south India in my childhood I never had this Rajma/Kidney Beans. May be that time Kidney beans was not available in all parts of India or may be my mom was not aware of this bean! This dish was introduced by my North Indian friend when we had a party at her home. We all really liked the flavorful creamy texture rich gravy Rajma Masala and I learned the recipe from her. It is the cooking process of raw onion and all spices which makes it so unique and irresistible. Nothings beat the flavorful taste of Rajma which marinates with fresh cream and spices.
Ingredients:
Rajma /Kidney Beans – 1 cup
Indian Bay Leaf – 2 leaves
Onion – 1 big no.
Tomato – 2 big no.
Ginger and garlic paste – 1 tsp each
Jeera /Cumin Seeds – 2 tsp
Garam Masala – 2 tsp
Red Chili Powder – ½ tsp
Turmeric Powder – ¼ tsp
Coriander seeds Powder – 1 tsp
Kasoori Methi/ Fenugreek leaves Powder– 1 tsp
Whole Milk/ Cream – ½ cup
Salt to Taste
Method:
Step 01) Wash the Rajma/Kidney beans and soak them for 4 hrs and cook them in pressure cooker up to 3 whistles along with bay leaves. If you forgot to soak then cook them up to 5 whistles using 2" water on top of rajma. Discard the bay leaves and reserve the cooked water for later use.
Step 02) Heat the pan with 2 tsp of oil and add the cumin seeds once it is crackled add puree of onion and saute them for 3 minutes. Or you can add the chopped onion instead
Step 03) Add the puree of tomato and fry them for 2 more minutes
Step 04) Add the kidney beans, add 1 cup pf cooked water of kidney beans and whole milk or cream (adding milk/cream is what gives the rich creamy texture to the curry) cover the lid and cook for 5 more minutes so that all rajma beans nicely marinated with the masala and creamy gravy.
Serving: Serve with chapatti or with steamed rice.
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