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We hope you got benefit from reading it, now let’s go back to rajma curry (red kidney beans curry) – my favorite curry recipe. You can have rajma curry (red kidney beans curry) – my favorite curry using 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry:
- Provide Rajma (soaked overnight)
- Provide Finely chopped onion (Big size)
- You need Finely chopped ginger
- Use Finely chopped garlic
- You need Finely chopped green chilli
- Take Tomato puree
- Take Finely chopped coriander
- Use Whole Garam Masalas:
- Use Cinnamon stick
- You need 3
- Take Black cardamom
- Take Black pepper
- Get Spices
- Take Cumin seeds
- Get Turmeric powder
- Prepare Coriander powder
- Use Rajma Masala
- You need Oil
- Take Ghee
- Take Salt
Instructions to make Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry:
- Put soaked Rajma with 2 cups of water, a pinch of salt and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. - Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside. - Heat the oil in a deep non-stick pan and add cumin seeds. - When the seeds crackle, add whole garam masalas. Sauté for 15 seconds.
- Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame. - Add coriander powder, turmeric, rajma masala, salt, tomato puree and cook until masala leaves oil. - Take 1/2 cup of boiled Rajmas on a plate. Gently mash them with a potato masher. - Now add mashed boiled Rajmas in a prepared masala and cook for 3 minutes on the medium-low flame.
- Now add mashed rajma masala back in a cooker with the remaining boiled Rajma and mix them well. Close the lid and cook Rajma for 2-5 minutes on high flame. - After 5 minutes switch off the gas and allow the steam to escape before opening the lid. - Now add 1 tbsp of ghee and garnished with coriander. Serve with plain white rice.
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