(Punjabi Kidney Bean Curry) A lightly spiced Punjabi tomato and onion based curry prepared with kidney beans sprinkled with garam masala powder and garnished with fresh coriander leaves.
Preparation Time: 15 minutes
Soaking Time: 08 Hours
Cooking Time: 35 minutes
Ingredients and Quantity:
Kidney Beans, soaked overnight-0 1 cup
Tomato Puree- 1/4th cup
Onions, Puree -01 tbsp.
Ginger paste- 01 tsp.
Garlic paste -01 tsp
Coriander powder -02 tsp.
Cumin powder- 01 tsp.
Red chilli powder- 01 tsp.
Garam masala powder, Punjabi- 1/2 tsp.
Salt- To taste
Punjabi Garam Masala powder- 1/2 tsp.
For the Garnish:
Fresh coriander leaves -08 sprigs
Whole Red Chillies, broiled-04 nos. (Optional)
Drain the soaked kidney beans and wash them in fresh water. Reserve the cooking liquor.
Add water and salt and cook in pressure cooker till 05 whistles.
In a Pressure cooker add the kidney beans, cooking liquor all the ingredients mentioned from Tomato puree to Salt. Close the lid and pressure cook till 03 Whistles on a high flame. Lower the flame and cook for another 25 minutes.
Open the lid and taste for salt and ensure that the rajma is cooked.
Transfer to the serving dish.
Serve hot sprinkled with garam masala powder and garnished with chopped fresh coriander leaves.
Goes best with steamed rice.
Kidney beans cause flatulence ,so you may add a pinch of asafoetida .