• Dc6eb344a1880df053500f889209d61c

Rajma.

Kidney Beans Curry.

Prep
Cook
Serves 10people
Ingredients
10
gr - ginger
12
flakes - garlic
1/2
cup - vegetable oil
3
- whole dry red kashmiri chillies
2
large (300 g) - onions grated
3
large (450 g) - tomatoes chopped
1
tbsp - red chilli powder
5 1/2
tsp - salt
2 1/2
cup - kidney beans soaked overnight or in hot water for 2 hours and drained
4 1/4
cups - water
1
tsp - garam masala powder
Directions
1.
Grind ginger and garlic into a paste.
2.
Heat oil in cooker for about 3 minutes. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add tomatoes, chilli powder and salt. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. Add beans and water. Stir.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Add garam masala powder. Stir. Serve hot.

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