Rajma Curry is a North Indian dish made with red kidney beans. It is a spicy, flavorful curry that is usually served with steamed rice. The dish is made by cooking the beans in a tomato-based gravy with a variety of spices. It is a popular dish in India and is often served at special occasions.
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2 cups
2 tablespoons
1 teaspoon
1 teaspoon
1
2
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
2 tablespoons
Soak the Rajma overnight in enough water.
Drain the water and pressure cook the Rajma with 2 cups of water for 4-5 whistles.
Heat oil in a pan and add cumin seeds.
When the cumin seeds start to crackle, add ginger-garlic paste and sauté for a few seconds.
Add the chopped onion and sauté till it turns golden brown.
Add the chopped tomatoes and cook till they become soft and mushy.
Add the coriander powder, cumin powder, red chilli powder and turmeric powder and mix well.
Add the cooked Rajma and mix well.
Add salt to taste and mix well.
Cook for 5-7 minutes on low flame.
Garnish with chopped coriander leaves and serve hot with chapatis or rice.
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