Rajma (Kidney beans) Curry

Ingredients

• 1 cup Kidney beans (or use canned to make it even quicker)
• 1 onion, finely chopped (I used Red onions)
• 2-3 tomatoes, chopped
• 1 tsp fennel seeds (or use cumin)
• about 1 inch ginger, peeled and grated
• 1-2 green chillies thinly sliced (or as per taste)
• 1/4 tsp turmeric powder
• 1 tbsp cumin-coriander powder
• 1 tbsp amchur powder (dry mango powder) (or use lemon juice)
• salt to taste
• cilantro and finely chopped onions for garnish
• For the spice bag
• 3-4 cloves
• 2-3 whole green cardamoms
• 1 inch cinnamon stick
• 1 bay leaf
• 4-5 black pepper

Time Required - 40-45 mins

Lets Get Cracking

1. Soak the kidney beans overnight. Of course you can use store bought canned beans. Make sure to drain them well and rinse in cold water before using them.

2. Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.

3. Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook. While that's cooking I prepare the gravy. You can finish the complete dish within 15-20 minutes.

4. Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.

5. Once soft add the spice powders and saute for few more seconds.

6. Add the tomatoes.

7. Add little water and Cook until tomatoes are soft.

8. Add the kidney beans along with cooking water.

9. Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.

        
         The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired. I like to garnish it with finely chopped red onions and cilantro.