Delicious and Easy Red Kidney Beans Rajma Recipe

Indulge in a flavorful and comforting meal with this Red Kidney Beans Rajma recipe. This traditional Indian dish is made with tender red kidney beans cooked in a rich and aromatic tomato and spice gravy. Serve it with steamed rice or roti for a wholesome and satisfying meal that everyone will love. With a cooking time of just 45 minutes, you can have this delicious and nutritious dish on the table in no time.

Ingredients

• 1 cup red kidney beans (rajma)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Directions

1. Soak the red kidney beans in water overnight. Drain and rinse the beans before cooking.
2. In a pressure cooker, heat the oil over medium heat. Add the cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown.
4. Add the ginger-garlic paste and cook for a minute until fragrant.
5. Add the pureed tomatoes and cook for 2-3 minutes until the oil separates from the mixture.
6. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
7. Add the soaked and drained kidney beans to the pressure cooker. Mix well to coat the beans with the spices.
8. Add enough water to cover the beans (around 3 cups).
9. Close the pressure cooker lid and cook for 15-20 minutes on medium heat, or until the beans are tender. If using an instant pot, cook on high pressure for 12 minutes.
10. Let the pressure release naturally before opening the lid.
11. If the gravy is too thin, simmer uncovered for a few more minutes until desired consistency is reached.
12. Add salt to taste and garnish with fresh cilantro.
13. Serve hot with steamed rice or roti.

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