Rajma curry my style

Rajma curry my style

1st set

Kidney beans (Rajma) - 1 cup ( soaked overnight and See preparation notes)

Water - 1.5 cups

Salt - 1 tsp

Oil - 1 tsp

2nd set

Cooked Rajma 

Cooked Rajma water

Onion - 1 medium chopped 

Tomato - 1 medium chopped ( make a paste and keep aside)

Ginger garlic paste - 1 tsp

Curd - 2 tbsp

Whole masala - Bay leaf, cumin seeds, cloves, cinnamon

Spice powders:

Red chili powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Choley masala - 1 tsp

Chat masala - 1/2 tsp

Amchoor powder - 1 tsp

Turmeric - 1/2 tsp

Salt 

Preparation:

• You can pressure cook 1st ingredients in a pressure cooker, for 3 whistles, and once done. let the pressure leave naturally. Drain and wash with cold water and keep aside.

or 

• Add 1 set of ingredients in the Instant pot, and manual cook for 22 mins. Once 22 mins are done, Manually release soon and drain and keep the drained water aside and wash the cooked kidney beans with cold water and keep aside till you start cooking the curry.

Method :

1. Heat oil in a pan, add the whole garam masala, and fry for a min.

2. Now add onion and fry till the onion turns light golden brown.

2. Now add ginger garlic paste and mix well for a minute.

3. Now add ground tomato paste and spice powders and cook till tomatoes cooked well

4. Now add rajma, curd, coriander leaves, and cooked rajma water and mix well for a minute.

7. Now close the lid and cook for 5 mins and switch the flame off.

8. Serve with rice or roti.

Optional tadka :

Heat 1 tbsp oil or ghee, add 3 garlic cloves, 2 whole green chili, and 5-6 curry leaves and fry till garlic turn light brown and add to cooked and ready to serve Rajma.