1 (14 oz can)-Red kidney beans, drained and washed.
If using raw beans, take around 1 1/2 cup of beans and soak for 6-8 hours and pressure cook the beans until done (2 whistles).
1 finely chopped onion
3 small tomatoes chopped
1 tsp ginger garlic paste
2 green chillies
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp cumin seeds
1/4 cup chopped cilantro
Salt to taste
1 tbsp butter optional
3 tbsp oil
Heat oil in a pan. Add cumin seeds, allow it to splutter. Add onion, ginger garlic paste and green chillies. Sauteè until onions turns translucent. Mix in chopped tomatoes, red chili powder.
Turn off the heat. Blend the mixture once cooled. Then bring back to heat and add garam masala.
Now add the drained kidney beans and mix well. Cover the lid and cook for 8-10 minutes under medium heat. Garnish with chopped cilantro and add a tbsp of butter and cover the lid. Serve with hot rice or rotis.
6 thoughts on “Rajma”
What an enticing rajma colour, it looks absolutely delicious 😀
My mum makes this all the time!
Choc Chip Uru
Your post reminded me of the days when this used to be the standard Sunday lunch. Looks delicious.
Looks good. Very colorful.
Would be perfect with rice! Such a beautiful color!
A great way to serve kidney beans!
One of my favorite dishes! Your rajma looks very inviting and is making me so hungry!