Rajma | Kidney beans in tomato sauce | Panjabi cuisine

Hello everyone, today i am posting after almost 5 weeks. Well the reason for being absent is that i was out on a vacation and a really long one this time. We covered the entire of the Indian west coast to east coast and it was one great vacation. Starting from meeting up with friends on the west coast to visiting both sets of parents on the east.
This journey had been of food food & more food. Right from Vada pav (Indian version of burger ) to Fish curries & BBQ. So i guess i am giving a break to my hubby & me from all the spices & today I am sharing with you a very basic but a staple of almost all Indian household Rajma.

I come from a family where Rajma wasn't really a staple and wasn't even appreciated as much, untill i got married to find out that my hubby can survive for years on these  Red kidney beans. And then i learnt the art of Rajma... why art ????? Well over the years i found out that the simpler you cook your rajma the better they taste.

There are a few tips for the perfect Rajma recipe.

1. Always remember to soak the rajma well, as it will take a very very long time cook.
2. The consistency of the gravy should be smooth and creamy and not watery.
3. The kidney beans should be soft.
4. Always add hot water in your gravy if it reduces while cooking.
5. Tangier the rajma the better it tastes.
6. The best rajma are the ones you get in Jammu & Kashmir, they are tiny & super delicious. 

Prep time - 10 hrs

Cooking time - 45 mins

Indian - Main

Ingredients 

• 02 cups - Rajma soaked over night.
• 02 medium - Red onions Chopped.
• 03 medium - Red tomatoes Chopped.
• 02 tbsp - Ginger Garlic paste (i prefer fresh)
• 01 tspn - Cumin seeds. 
• 01 tspn - Panjabi Garam masala.
• 02 - 03 - peprika / red chilly powder (as per your taste pallet)
• Salt to taste.
• Chopped fresh coriander leaves for garnishing.
• 03 tbspn - Oil.

Method 

1. Soak the kidney beans overnight.
2. Pressure cook the soaked beans for about 30mins.
3. Now transfer the beans in a bowl and keep aside.
4. In the same pressure cooker, pour cumin seeds & onion. Fry till pale in colour, add ginger garlic paste & stir. add tomatoes and cover the cooker till the tomatoes becomes soft.
5. Add salt, red chilly powder and garam masala give it a stir.
6. Now add the boiled rajma to the above paste and pressure cook for one-two whistles. 
7. Add coriander leaves and garnish. Serve hot with steamed rice.