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Before you jump to Rajma Masala Curry recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to rajma masala curry recipe. To cook rajma masala curry you only need 31 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Rajma Masala Curry:
- Use To pressure cook
- Take 1.5 cups kidney beans
- You need 250 grams, raw beans,
- Take 4 cups soaked in water
- Prepare 3.5 cups water 28 oz
- Get For boil Rajma
- You need 1/4 tbsp Baking soda
- You need to taste Salt
- Get 1/4 tbsp Turmeric powder
- Use 2 Bay leaf
- Get 1 Green Cardamom
- Get 1 inch Cinnamon
- Get For the masala
- You need 4 tablespoons oil 60 ml, use oil of choice
- Provide 2 tbsp Ghee
- Prepare 1 teaspoon cumin seeds
- Get 1 cup grated onion from 2 medium red onion, around 320 grams
- Take 2 tablespoon ginger-garlic paste
- Take 3 green chili chopped
- Provide 2 medium tomatoes pureed, around 250 grams
- Provide 1 teaspoon garam masala
- Prepare 1. teaspoon kashmiri red chili powder
- Take to taste salt or
- Use 1.5 cups water 12 oz, divided
- Take 1 tablespoon kasuri methi crushed, dried fenugreek leaves
- Provide 1/4 tbsp Black pepper
- Take 1 Tbsp Red chilli
- Use 1/2 tbsp Rosted cumin powder
- Use 2 pinch Heeng
- Provide 1 tbsp Coriander leaf
- Get 2 tbsp Butter
Instructions to make Rajma Masala Curry:
- 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.
- 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
- 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.
- 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.
- Then add ginger-garlic paste and green chili and cook for 1 minute. - - Add the pureed tomatoes and mix. Cook for 5 minutes.
- 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).
- 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.
- 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.
- 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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