Tasty and quick Rajma masala

  • Soak 300 grams kidney beans (rajma) in an open vessel for 8 hours;
  • Cut 2 onions as in the picture below and sauté in a pressure cooker along with 1 inch cut ginger, and 1 tablespoon of cumin seeds;
  • Once the onions are cooked, let it cool and blend it into a paste along with 4 cut tomatoes and some water;
  • Add the paste to the pressure cooker along with 1/2 a tablespoon of turmeric powder and 1 and 1/2 tablespoons of red chilli powder;
  • Sauté for 5 minutes;
  • Add the soaked kidney beans and 1 and a 1/2 cups of water to the pressure cooker;
  • Add 2 tablespoons of Rajma masala powder and salt to taste;
  • Close the lid and pressure cook for 6-7 whistles;
  • Remove the lid, add 1 tablespoon of dried fenugreek leaves and some chopped coriander;
  • Serve hot with rice.







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