08/06/2021
RAJMA CHAWAL🍛
Method (Detailed Recipe)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.
Add 3.5 cups water, 1 teaspoon salt 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.
2- Beans should be completely soft when done. Set aside.
3-To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizle.
4-Then add the chooped onions and mix.
5- Cook the onions stirring often until very light golden in color and there should be no raw smell. Then add ginger-garlic paste and green chili and cook for 1 minute.
6- Add the pureed tomatoes and mix. Cook for 5 minutes.
7- Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.
8- 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).
9- 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.
10- Let the curry simmer for 20 to 30 minutes
and add kasuri methi.
12-Finally add a tablespoon of ghee and mix. Turn off the heat. Serve rajma masala hot with rice!
