Indian · 1 hr 10 min · serves 4

Everyday Rajma (Kidney Bean Curry)

Kept by The Bhook kitchen

Ingredients

• 200 g dried kidney beans (rajma)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 2 tsp ginger garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp turmeric
• 1.5 tsp salt

Method

1. Rinse and soak kidney beans in water overnight. Drain.
2. Boil beans in plenty of fresh water in a pressure cooker (20-25 min), until soft. Press one and it crushes easily.
3. Heat oil in a heavy pan. Add cumin seeds until they sizzle.
4. Cook onions till deep golden.
5. Add ginger garlic paste and cook till it stops smelling raw.
6. Mix in tomatoes and all dry spices. Wait till tomatoes soften and oil appears at the edges.
7. Add boiled beans with cooking liquid. Simmer 20 min, mashing a few beans to thicken the curry.

Rajma tastes best if the beans are soft enough to mash between your fingers.