Rajma Chawal

Ingredients

• 2 cups rajma (red kidney beans), soaked overnight
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tsp rajma masala or garam masala
• 1 tsp cumin seeds
• 2 tbsp oil
• fresh coriander to garnish

Instructions

1. 1

   Pressure cook soaked rajma with salt and water for 8-10 whistles until completely soft.

   30 min
2. 2

   Fry cumin seeds, then onions until deep golden. Add ginger-garlic paste and cook 3 minutes.

   12 min
3. 3

   Add tomato puree and all spices. Cook until oil separates from the masala.

   10 min
4. 4

   Add cooked rajma with their liquid. Mash some beans against the pot for a thicker gravy.

   5 min
5. 5

   Simmer 15 minutes. Garnish with coriander and a knob of butter. Serve over steamed basmati.

   15 min