Simple Way to Make Any-night-of-the-week Rajma Masala Curry

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Before you jump to Rajma Masala Curry recipe, you may want to read this short interesting healthy tips about What Are The Benefits Of Eating Superfoods?.

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We hope you got insight from reading it, now lets go back to rajma masala curry recipe. You can cook rajma masala curry using 31 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Rajma Masala Curry:

1. You need of To pressure cook.
2. Provide of kidney beans.
3. You need of raw beans,.
4. Get of soaked in water.
5. Take of water 28 oz.
6. Use of For boil Rajma.
7. Get of Baking soda.
8. Provide of Salt.
9. You need of Turmeric powder.
10. Use of Bay leaf.
11. Prepare of Green Cardamom.
12. Use of Cinnamon.
13. You need of For the masala.
14. Provide of oil 60 ml, use oil of choice.
15. Prepare of Ghee.
16. Use of cumin seeds.
17. Use of grated onion from 2 medium red onion, around 320 grams.
18. Take of ginger-garlic paste.
19. Take of green chili chopped.
20. You need of medium tomatoes pureed, around 250 grams.
21. Take of garam masala.
22. Prepare of kashmiri red chili powder.
23. Prepare of salt or.
24. Prepare of water 12 oz, divided.
25. Prepare of kasuri methi crushed, dried fenugreek leaves.
26. Use of Black pepper.
27. You need of Red chilli.
28. Prepare of Rosted cumin powder.
29. Prepare of Heeng.
30. You need of Coriander leaf.
31. Use of Butter.

Instructions to make Rajma Masala Curry:

1. Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker..
2. Add 2 glass water, Rajma, Turmericpowder, salt to taste, bay leaf, clove, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. Beans should be comple.
3. To a pan, add 2 tablespoons ghee and 4 tbsp oil on medium heat. Once hot, add the cumin seeds, 1 pinch hing and let them sizzle. Then add the grated onions and mix..
4. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste..
5. Then add ginger-garlic paste and green chili and cook for 1 minute. Add the pureed tomatoes and mix. Cook for 5 minutes..
6. Then add the powder spices- coriander, turmeric, kashmiri red chili, garam masala and salt. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it)..
7. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it..
8. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium..
9. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it..
10. Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!.

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