Rajma

Hello everyone!!!
Today i would like to share with u all a recipe of rajma (kidney beans). I made it once , since i wanted to make it authentic and my sister in law( she makes the most delicious rajma) wasnt home, i had to search through many recipes and later decided on this.

With their deep red color, cooked red kidney beans can liven up a wide range of meals including salads, soups and stews. But did you know that these little legumes can do much more than just that? Packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true superfood.

Lets carry on with the recipe.

INGREDIENTS

1 cup of kidney beans, washed then soaked overnight
3 big fresh tomatoes
3-4 leaves methi/fenugreek
4 tbsp. oil
2 big onion chopped very fine or grated
1 tbsp. tomato paste
¼ tsp. turmeric powder
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. garlic paste
½ tsp. ginger paste
1 tsp garam masala powder
2 tbsp. coriander leaves n stems chopped
1-2 green chilies (can be increased or omitted according to taste)
salt

INSTRUCTIONS

1) Drain the kidney beans, they will have expanded to about 2-3 times the original volume. Boil them in a pressure cooker for 10 mins.

1) Blend the tomatoes with their skin, along with the coriander leaves and the green chilies to a smooth paste.

3) Heat the oil in a pan, add the fenugreek leaves, followed by the garlic and ginger paste. Stir for a minute, then add the onions. Fry until they are translucent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.

4) Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.

5) Then add the kidney beans plus some salt and stir together for a few minutes. Cover and cook for 10 mins on simmer. If u prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency.

I’ve served my beans with simple boiled/steamed rice.