RAJMA CURRY(KIDNEY BEANS CURRY)

RAJMA CURRY

Prepartion Time : 15 mins
Cooking Time : 15 min
Serves : 4

INGREDIENTS REQUIRED

Rajma	200gm(1 Cup) {soaked overnight (8-10 hr)}
Oil	2 tbsp Musturd Oil / Ghee/ Refined/Olive(1 tbsp)
Water	2-4 Cups
Cumin seeds	1/2 tsp
Bay leaves	2 nos
Turmeric powder	1/2 tsp
Coriander powder	1 tsp
Red Chilli Powder	1/2 tsp
Garam Masala(Spice Mix)	1 tsp
Salt	1 tsp(or to taste)
Ginger	1 inch
Garlic	4-5 cloves
Green Chillies 1 nos	1 nos
Onion	2-3 medius size
Tomatos	4 medium size
Coriander leaves	4 strands finely chopped

STEPS TO DELICIOUS RAJMA CURRY

1. Wash the soaked Rajma ( Kidney Beans) and pressure cook (with some salt)  it for 3-4 whistles      then cook at low flame for about 5 mins. Keep it aside and don't throw the water used during boiling.
2. Take a 'Kadhai' or broad pan. Add Oil + Bay leaves + Cumin Seeds.
3. As the cumin seeds starts spurting. Add Ginger+ Garlic Paste (or finely chopped)
4. Add Onion pastes to the Kadhai.
5. Once Onion turns golden brown. Add all the dry spices ( Turmeric powder + Coriander Powder +       Garam Masala + Red chilli Powder + salt )
6. Keep sauteing, add tomato puree to the kadhai . Wait till it starts leaving oil on sides,
7. Now add boiled Rajma and cook for 10-15 min on low flame.
8. Adjust consistency as per requirement.
9. Garnish it with finely chopped Coriander and serve hot.

Rajma tastes awesome with both Rice as well as chapatis.