How To Make Rajma Masala Curry

• Wash the kidney beans (rajma) and soak them for about 8 hours or overnight.
• Drain the excess water and transfer the Rajma to a pressure cooker. Add 2 ¹/₂ water and add 1/4 teaspoon salt to it. Close the pressure cooker lid and boil it on high heat till a whistle comes. Reduce heat after one whistle and allow it to boil on medium heat until 4 to 5 whistles come.
• Turn off the gas and allow the pressure to release on its own. Check kidney beans for tenderness. Boil for 2 more whistles if not soft.

• Take a frying pan, add 2 tablespoons of ghee or oil and heat it on medium heat. When the ghee gets hot, add grated ginger and garlic and fry for one minute while stirring continuously. Add finely chopped onion and fry it, stirring continuously until it turns golden brown. You need 2 - 3 minutes to fry the onion.
• Add chopped tomatoes and cook on medium heat till the tomatoes are soft, stirring continuously.
• Add dried spices like 1/4 teaspoon salt, turmeric powder, red chilli powder, Kashmir chilli powder, garam masala, coriander powder, roasted cumin powder, kitchen king masala and chaat masala and mix well. Fry them for one minute while stirring continuously.
• Add the fried onion tomato masala to the boiled rajma in the pressure cooker and mix well. Close the lid and boil again for 1 whistle over high heat. Turn off the gas and allow the cooker to release all the pressure automatically.
• When the whole pressure of the pressure cooker releases, open it and add some chopped coriander leaves in it and mix well. Transfer the delicious Rajma to a serving bowl and garnish it with coriander leaves.
• Delicious Rajma is ready. Serve hot rajma with steamed rice, roti or butter naan in your lunch or dinner.

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