1 cup Rajma (red kidney beans), about 200 grams rajma, soaked overnight
1 Green chili, chopped (hari mirch)
1 tbsp Chopped garlic ,optional
1 tsp Chopped ginger
2 Medium Tomatoes, chopped
2 Onion, Chopped
1/2 tsp Turmeric powder (haldi)
1/2 tsp Red chili powder (lal mirch powder)
1/2 tsp Garam masala powder
1 tsp Cumin seeds (jeera)
1 tsp Coriander powder
1/4 tsp Hing
2 tbsp Butter or oil
2 Black Cardamom
Salt to taste
2.5 cups water for pressure cooking
Method:
Rinse the rajma beans for a couple of times in running water and soak them in enough water overnight or for 8 to 9 hours.
Rinse the rajma beans again in fresh clean water. Drain them and keep aside.
Chop the veggies - onion, tomatoes, ginger, garlic and green chilies. keep aside.
In a pressure cooker add the rajma along with the Cardamom, salt and green chilli and enough water.
Cover tightly and pressure cook on a high flame.
Check the beans for softness, if they are not soft, cook them more for 2 whistles (if required add more water).
Drain excess water from cooked beans and keep both water and Rajma aside for later use.
Heat oil in a pan (or kadai) over medium flame. When oil is medium hot, add cumin seeds, Hing and saute for 30 seconds.
Add chopped onion and saute until onion turns translucent. Add ginger and garlic and saute for 1-2 minutes.
Add chopped tomato and cook until soft.
Add red chilli powder, haldi powder, salt, coriander powder and garam masala powder.
Mix well and saute for a minute.
Add boiled kidney beans and mix well.
Add 1-cup water and mix well. Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture.
Cook for 5-6 minutes or until gravy turns thick.
Gravy would thicken more as it cools down, so do not cook it until it turns very thick. Taste for the salt at this stage and add more if required.
Garnish it with coriander leaves.
Serve rajma curry with some steamed rice or with chapatis, parathas or bread. you can also serve rajma curry with jeera rice or garam masala rice or saffron rice.