|Kidney beans||1 Cup (16 tbs), soaked overnight|
|Water||5 Cup (80 tbs)|
|Ginger garlic paste||2 Tablespoon|
|Coriander powder||2 Tablespoon|
|Cumin powder||1 Tablespoon|
|Red chilli powder||1 Teaspoon (to taste)|
|Rajma masala||1 Tablespoon|
|Garam masala powder||1 Tablespoon|
|Turmeric powder||1⁄2 Teaspoon|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Coriander leaves||3 Tablespoon, chopped finely|
1. Wash and rinse the soaked kidney beans and transfer into a pressure cooker with water and salt. Place it on medium heat and cook for upto 5 whistles.
2. Once the pressure is released, drain the rajma and reserve the cooking liquid separately.
3. In a non- stick pan heat oil on medium and sauté the onions till light brown, then add the ginger garlic paste and continue to sauté for another 1 minutes.
4. Season with the turmeric, cumin, coriander, red chilli powder and rajma masala. Stir well and sauté for a few more minutes. Pour in the tomato puree, stir well and cook for around 5 minutes.
5. Add the cooked kidney beans and stir well till the spice mixture is well combined. Pour in the cooking liquid and salt to taste. Stir well.
6. Continue to cook for another 15 minutes while mashing the rajma a little to make the creamy gravy. Add the garam masala and stir well. Cook for another 5 minutes and garnish with the coriander leaves. Mix well and cook for another 2 minutes and turn off the heat.
7. Serve the Rajma hot with steaming hot rice.
Calories 372 Calories from Fat 166
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 845.8 mg35.2%
Total Carbohydrates 42 g14.1%
Dietary Fiber 12.3 g49.4%
Sugars 3.8 g
Protein 13 g26.8%
Vitamin A 27% Vitamin C 17.7%
Calcium 17.3% Iron 36.8%
*Based on a 2000 Calorie diet