Name: Rajma masala recipe by Tulasi Spandana at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Rajma/Red Kidney Beans - 1 Cup; Bay Leaf - 1; Cinnamon - 1 inch pieces; Green Cardamom - 1; Cloves - 2; Onion - 2 Large; Tomatoes - 2 Large; Green Chilli - 2; Oil - 2 tbsp; Hing/Asafoetida - A Pinch; Cumin Seeds - 1/2 tsp; Ginger-Garlic Paste - 1/2 tbsp; Red Chilli Powder - 1 1/2 tsp; Coriander Seeds Powder - 1/2 tsp; Turmeric Powder - 1/4 tsp; Garam Masala - 1 tsp; Amchur/Dried Mango Powder - 1 tsp; Roasted Cumin Powder - 1 tsp; Crushed Kasoori Methi/Dried Fenugreek Leaves - 1/2 tbsp; Salt - To Taste; Chopped Coriander Leaves - 2 tbsp

Ingredients Serving: 2

Rajma/Red Kidney Beans - 1 Cup
Bay Leaf - 1
Cinnamon - 1 inch pieces
Green Cardamom - 1
Cloves - 2
Onion - 2 Large
Tomatoes - 2 Large
Green Chilli - 2
Oil - 2 tbsp
Hing/Asafoetida - A Pinch
Cumin Seeds - 1/2 tsp
Ginger-Garlic Paste - 1/2 tbsp
Red Chilli Powder - 1 1/2 tsp
Coriander Seeds Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Amchur/Dried Mango Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Crushed Kasoori Methi/Dried Fenugreek Leaves - 1/2 tbsp
Salt - To Taste
Chopped Coriander Leaves - 2 tbsp

Instructions

Soak rajma(red kidney beans) in ample of water for 8-10 hours or over night.
Drain and and pressure cook with bayleaf, cloves, cardamom, cinnamon, 1/2 tsp salt and 2-3 cups of water (rajma should be totall immerse in water)for 4-5 whistles, once presure released discard all the garam masala and keep the water.
Meanwhile finely chop onion, toamtoes, chilli, coriander leaves.
In a pan or wok heat oil add hing, cumin and allow to crack.
Add onion, chilli, ginger-garlic paste and saute until onion becomes soft.
Add chilli, turmeric, coriander powders and mix well, saute for a minute while stirring
Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to good boil cover and simmer for 10 mintues in medium flame.
Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well.
Simmer in slow flame for another 5 minutes or until gravy becomes thick. Garnish with coriander leaves and off flame.
Serve warm with steamed rice, jeera rice or roti/paratha.

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