Made with AI
Classic Rajma Masala
Ingredients
- kidney beans2 cups
- onion1 large
- tomatoes2 medium
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- ginger-garlic paste1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder1 teaspoon
- saltto taste
- water4 cups
- fresh coriander leaves2 tablespoons
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 rinse them again. Add them to a pressure cooker with 4 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 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
- 4
Add the chopped large onion and sauté until golden brown.
- 5
Stir in 1 teaspoon of ginger-garlic paste and cook for another minute.
- 6
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7
Mix in 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Cook for 2-3 minutes.
- 8
Add the cooked kidney beans along with their cooking liquid to the pan. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld.
- 9
Adjust salt to taste and garnish with fresh coriander leaves before serving.
- 10
Serve hot with rice or roti.
