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Rajma Masala Curry
Rajma Masala Curry

Before you jump to Rajma Masala Curry recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial With Regard To Your Health.

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We hope you got benefit from reading it, now let’s go back to rajma masala curry recipe. You can have rajma masala curry using 31 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Rajma Masala Curry:
  1. Take To pressure cook
  2. Provide kidney beans
  3. Use raw beans,
  4. Get soaked in water
  5. You need water 28 oz
  6. Use For boil Rajma
  7. You need Baking soda
  8. You need Salt
  9. Provide Turmeric powder
  10. You need Bay leaf
  11. Provide Green Cardamom
  12. Take Cinnamon
  13. Provide For the masala
  14. You need oil 60 ml, use oil of choice
  15. Take Ghee
  16. Get cumin seeds
  17. Provide grated onion from 2 medium red onion, around 320 grams
  18. You need ginger-garlic paste
  19. Get green chili chopped
  20. Use medium tomatoes pureed, around 250 grams
  21. Get garam masala
  22. Get kashmiri red chili powder
  23. Prepare salt or
  24. You need water 12 oz, divided
  25. You need kasuri methi crushed, dried fenugreek leaves
  26. Prepare Black pepper
  27. Take Red chilli
  28. Prepare Rosted cumin powder
  29. Prepare Heeng
  30. Take Coriander leaf
  31. Get Butter
Instructions to make Rajma Masala Curry:
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Then add ginger-garlic paste and green chili and cook for 1 minute. - - Add the pureed tomatoes and mix. Cook for 5 minutes.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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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