Ingredients
To Boil Rajma
- 1 cup rajma/red kidney beans
- water as required
- ½ teaspoon salt
Rajma Gravy
- 3 tablespoons oil
- 2 tablespoon ginger garlic paste
- 3 onions finely chopped
- 3 tomatoes pureed
- 1 teaspoon kashmiri red chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- water as required
- salt to taste
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi
- 2 tablespoons fresh coriander
- 1 tablespoon ghee/clarified butter
Rice
- 1 tablespoon ghee/clarified butter
- 1 star anise
- 2 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 5-6 black pepper corns
- 1 cup rice
- 1 ½ cup water
- salt to taste
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
To Boil Rajma
- Soak the rajma over night in warm or room temperature water.
- In a pressure cooker add rajma, water and salt. Cover the lid, put the whistle and cook on medium flame for 15 minutes or until it turns soft. (I do not keep a track of the whistles, I cook for 15 minutes or until done.)
Rajma Gravy
- In a large pot heat oil and then add ginger garlic paste. Sauté for a minute or until it turns golden brown.
- Now add finely chopped onions and cook for 12-15 minutes or until they get a nice brown colour. Add some water if needed.
- Add tomato puree and mix well. Cover the lid and cook for 10-12 minutes or until the tomatoes are perfectly cooked. Once done the masala will reduce in size and release oil from the sides.
- Add kashmiri red chilli powder and sauté for a minute.
- Now add turmeric powder and coriander powder and cook for another minute, add some water if needed.
- Add the boiled rajma and mix well. Cover and let it simmer on medium flame for 4-5 minutes for better flavour.
- Now add water we had used to boil the rajma. Mix well and let it simmer for 15 minutes so the masalas are perfectly cooked and the gravy becomes thick.
- Finally add salt, garam masala, kasuri methi, fresh coriander and a spoonful of ghee. Mix well. Rajma is ready.
Rice
- Soak rice for 30 minutes in water.
- Heat ghee in a pressure cooker and then add star anise, cloves, bay leaf, black pepper corns and cinnamon stick. Sauté for few seconds.
- Add soaked rice, water and salt. Mix well.
- Pressure cook till 1 whistle. Open the lid once the steam is automatically released.
- Serve hot with rajma
Recipe Notes
- Always soak rajma overnight, they will take less time to cook.
- Use red and juicy tomatoes for the rajma, they will add great flavour and colour to the rajma.
