Punjabi Style Rajma Curry | Red Kidney Beans Curry Punjabi Style

Rajma is one of the most loved Punjabi vegetarian curry and it goes best with plain steamed rice. It
is a very popular vegetarian's maincourse choice across many parts of India. In this dish, red kidney beans are cooked with onions and tomatoes.

Ingredients:

1 cup or 200 gms Rajma
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup finely chopped onions
1 tblsp ginger-garlic paste
1 cup chopped tomatoes
Salt to taste

Method:

1. Wash and soak rajma overnight or for at least for 8 hours. (Kidney beans will expand in size after soaking).
2. Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. 
3. Don't throw the stock(water in which rajma was boiled), it can be used later in the gravy to give a thick texture. 
4. Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to golden brown.
5. Add ginger garlic paste. Fry till golden brown and cooked. 
6. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute for 2-3 minutes till softness is observed in tomatoes.
7. Add boiled rajma to it with salt, butter and the rajma stock. Add some water if gravy seems to be less. Cover it and let it simmer it for 20-30 minutes. 
8. When the rajma gets nicely cooked with the curry , stop cooking and move to a serving dish.
9. Garnish it with few coriander leaves and serve with steamed rice.

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