Medium

Red beans

Fresh coriander leave

gram

Salt

teaspoon

Oil for frying

tablespoons

Garam Masala

Turmeric powder

Coriander powder

Cumin

Chilli powder

Green chillies (Indian)

Ginger

Garlic

head

Tomato

Onion

unit

Rajma

Soak the kidney beans in water overnight. Drain and rinse them thoroughly. Pressure cook the soaked beans with salt and enough water until they are soft and tender

In a separate pan, heat oil over medium heat. Add chopped onions and cook until they turn golden brown. Add minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes until the raw aroma disappears.

Add tomato puree and cook until the oil separates from the masala (spice mixture).

Add red chili powder, ground cumin, ground coriander, and turmeric powder. Cook the masala for 5-7 minutes until it thickens and becomes fragrant.

Add the cooked kidney beans (rajma) to the masala. Mix well and simmer for 10-15 minutes, allowing the flavors to meld together

Add garam masala and fresh cilantro leaves. Cook for an additional 2-3 minutes

Serve hot with rice or naan, garnished with additional cilantro leaves. Enjoy your flavorful and hearty rajma.

Medium

40 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

5 min.

Step #3

8 min.

Step #4

7 min.

Step #5

15 min.

Step #6

3 min.

Step #7

0

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