Yield: 4-6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 mins – 2 hours (mostly simmering)
Ingredients:
- 1 cup Rajma (Kidney Beans), soaked in water for at least 30 minutes (or overnight) – Important to remove the beany taste.
- 4 cups Water
- 1 tbsp Ghee or Oil
- 1 large Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 inch Ginger-Garlic Paste
- 1 Green Chili, slit lengthwise (adjust to taste)
- 2 tsp Turmeric Powder
- 1.5 tsp Coriander Powder
- 1/2 tsp Red Chili Powder (adjust to taste – for heat)
- 1/4 tsp Garam Masala
- 1 Bay Leaf
- 2-3 Cloves
- Salt to taste
- Fresh Coriander Leaves, chopped (for garnish)
Instructions:
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Drain & Rinse Rajma: Drain the soaked rajma and rinse thoroughly under cold water.
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Sauté Aromatics: Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown – about 8-10 minutes. This is crucial for flavor!
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Add tomato, Ginger, Garlic & Chili: Add chopped tomatoes, ginger-garlic paste and green chili to the pot. Sauté for another minute until fragrant.
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Bloom Spices: Add turmeric powder, coriander powder, red chili powder, bay leaf, and cloves. Sauté for 1-2 minutes, stirring constantly – this “blooms” the spices and releases their flavor.
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Add Rajma & Water: Add the drained rajma to the pot. Pour in 4 cups of water and bring to a boil. Season with salt.
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Simmer for Long Time: Reduce the heat to low, cover the pot tightly, and simmer for 1 hour – 1 hour 30 minutes, or until the rajma is very soft and mushy. Stir occasionally to prevent sticking. This long simmering is key to developing a rich flavor.
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Finish & Garnish: After simmering, add garam masala and stir well. Simmer for another 5-10 minutes. Taste and adjust salt if needed. Garnish with fresh chopped coriander leaves.
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Serve Hot: Serve hot with rice, roti, naan, or paratha.
Tips & Variations:
- Soaking Rajma: Soaking the rajma in warm water for at least 30 minutes (or overnight) helps to reduce the beany taste and shortens the cooking time.
- Pressure Cooker Option: You can also cook the rajma in a pressure cooker for about 6-8 whistles on medium heat, followed by 1 whistle to release the pressure.