Rajma

Rajma (Cooked Kidney Beans) is one of the most popular dishes in North India.

Soaking time:  8 hours   
Preparation Time: 15 mins   
Cooking Time: 30 mins   
Total Time: 8 hours 45 minutes    
Makes 4 servings 

Ingredients:
1 cup rajma (kidney beans)
2 tsp roughly chopped garlic (lehsun)
2 tbsp butter
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 tsp chilli powder
salt to taste
1/2 tsp garam masala
2 tbsp fresh cream

Recipe:

1. Soak the rajma in enough water in a deep bowl for 8 hours. Drain well.
2. Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
4. Add garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.
5. Heat the butter in a deep non-stick pan and add the cumin seeds.
6. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
7. Add the garlic coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
8. Add the chilli powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
9. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.
10. Add the fresh cream and mix well.
11. Serve hot.

Tip: If the curry has lot of gravy, you can also add a boiled crushed Potato to soak the excess water.

@Manali' s Recipe