Made with AI
Classic Rajma Masala
Ingredients
- kidney beans200 g
- vegetable oil2 tablespoons
- onion1 large
- tomatoes2 pureed
- ginger-garlic paste1 teaspoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder0,5 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Rinse the kidney beans thoroughly and soak them in water overnight or for at least 8 hours.
- 2
Drain the soaked beans and pressure cook them with 3 cups of water and a pinch of salt until they are soft and cooked through.
- 3
Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
- 4
Add the finely chopped onion and sauté until golden brown.
- 5
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 6
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
- 7
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 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.
- 9
Sprinkle garam masala and mix well. Adjust the seasoning if needed.
- 10
Garnish with fresh coriander leaves and serve hot with rice or roti.
