Rajma (Red Beans) Curry
|Rajma||1 Cup (16 tbs)|
|Onions||1 , cut thinly|
|Ginger garlic paste||1 Teaspoon|
|Coriander powder||1⁄2 Teaspoon (Dhaniya Powder)|
|Garam masala powder||1⁄2 Teaspoon|
|Turmeric powder||2 Pinch|
|Chili powder||To Taste|
|Mustard seeds||1⁄2 Teaspoon|
|Jeera seeds||1 Teaspoon (Cumin)|
Soak Rajma Seeds overnight or for at least 7 hrs.
Pressure cook Rajma Seeds with two cups of water until 4-5 whistles.
Cut & puree tomatoes, yogurt, green chillies in a blender
Heat oil in a vessel & add mustard, jeera, onions, ginger garlic paste, curry leaves. Saute until onions turn golden brown.
Add the blended mixture and little water & let it boil for about 5 minutes.
Add pressure cooked Rajma to this (with the leftover water in the cooker). Add dhaniya powder, garam masala powder, salt and chilly powder. Cook until the extra water evaporates & gravy begins to thicken.
Add a dash of butter and remove from flame. Garnish with cilantro. Serve hot with rice/rotis.