Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry
Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, rajma curry (red kidney beans curry) – my favorite curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have rajma curry (red kidney beans curry) – my favorite curry using 20 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry:
  1. Get 1 cup Rajma (soaked overnight)
  2. Prepare 1 Finely chopped onion (Big size)
  3. Prepare 1/2 inch Finely chopped ginger
  4. Take 4 Finely chopped garlic
  5. Make ready 2 Finely chopped green chilli
  6. Get 2 Tomato puree
  7. Take 1/4 cup Finely chopped coriander
  8. Take Whole Garam Masalas:
  9. Make ready 1 inch Cinnamon stick
  10. Make ready Clove 3
  11. Get 1 Black cardamom
  12. Prepare 3 Black pepper
  13. Make ready Spices
  14. Make ready 1/2 tsp Cumin seeds
  15. Get 1/2 tsp Turmeric powder
  16. Get 1 tsp Coriander powder
  17. Take 1 tsp Rajma Masala
  18. Prepare 1 tbsp Oil
  19. Make ready 1 tbsp Ghee
  20. Take to taste Salt
Instructions to make Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry:
  1. Put soaked Rajma with 2 cups of water, a pinch of salt and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. - Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside. - Heat the oil in a deep non-stick pan and add cumin seeds. - When the seeds crackle, add whole garam masalas. Sauté for 15 seconds.
  2. Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame. - Add coriander powder, turmeric, rajma masala, salt, tomato puree and cook until masala leaves oil. - Take 1/2 cup of boiled Rajmas on a plate. Gently mash them with a potato masher. - Now add mashed boiled Rajmas in a prepared masala and cook for 3 minutes on the medium-low flame.
  3. Now add mashed rajma masala back in a cooker with the remaining boiled Rajma and mix them well. Close the lid and cook Rajma for 2-5 minutes on high flame. - After 5 minutes switch off the gas and allow the steam to escape before opening the lid. - Now add 1 tbsp of ghee and garnished with coriander. Serve with plain white rice.

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