Made with AI
Rajma Masala
Ingredients
- dried red kidney beans1 cup
- vegetable oil2 tablespoons
- large onion, finely chopped1 large
- tomatoes, pureed2 medium
- ginger-garlic paste1 tablespoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- turmeric powder1/2 teaspoon
- saltto taste
- water2 cups
- chopped cilantro2 tablespoons
Instructions
- 1
Rinse and soak the dried red kidney beans in water overnight or for at least 8 hours.
- 2
Drain the soaked beans and rinse them again. Add the beans to a pressure cooker with 2 cups of water and a pinch of salt. Cook for about 15-20 minutes or until the beans are soft.
- 3
In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
- 4
Add the finely chopped onion and sauté until golden brown.
- 5
Add the ginger-garlic paste and sauté for another 2 minutes.
- 6
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
- 7
Add the coriander powder, garam masala, red chili powder, turmeric powder, and salt to taste. Mix well and cook for another 2-3 minutes.
- 8
Add the cooked kidney beans along with the water they were cooked in. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld together.
- 9
Garnish with chopped cilantro and serve hot with rice or roti.
