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Rajma Masala Curry
Rajma Masala Curry

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We hope you got benefit from reading it, now let’s go back to rajma masala curry recipe. You can cook 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. Prepare 1.5 cups kidney beans
  3. Take 250 grams, raw beans,
  4. Prepare 4 cups soaked in water
  5. Provide 3.5 cups water 28 oz
  6. Get For boil Rajma
  7. Get 1/4 tbsp Baking soda
  8. You need to taste Salt
  9. Provide 1/4 tbsp Turmeric powder
  10. Prepare 2 Bay leaf
  11. Take 1 Green Cardamom
  12. Prepare 1 inch Cinnamon
  13. You need For the masala
  14. Get 4 tablespoons oil 60 ml, use oil of choice
  15. You need 2 tbsp Ghee
  16. Take 1 teaspoon cumin seeds
  17. Prepare 1 cup grated onion from 2 medium red onion, around 320 grams
  18. Provide 2 tablespoon ginger-garlic paste
  19. Prepare 3 green chili chopped
  20. You need 2 medium tomatoes pureed, around 250 grams
  21. Get 1 teaspoon garam masala
  22. Use 1. teaspoon kashmiri red chili powder
  23. You need to taste salt or
  24. Get 1.5 cups water 12 oz, divided
  25. Use 1 tablespoon kasuri methi crushed, dried fenugreek leaves
  26. Use 1/4 tbsp Black pepper
  27. Use 1 Tbsp Red chilli
  28. Get 1/2 tbsp Rosted cumin powder
  29. Use 2 pinch Heeng
  30. Use 1 tbsp Coriander leaf
  31. Take 2 tbsp 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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