Rajma Gravy
Red kidney beans cooked with ginger-garlic and spices
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
Ingredients
  • Rajma(Red kidney beans) – 1cup
  • Onion(chopped, big) – 1no
  • Tomato(chopped) – 2nos
  • Ginger(chopped) – 2tsp
  • garlic(chopped) – 2tsp
  • Cumin seeds(Jeerakam) – 1/2tsp
  • Bay leaf(Karuga/Vazhana ela) – 2nos
  • Salt(As reqd) –
  • Curd – 1
  • Sugar 1/4tsp
  • Oil 4tsp
  • Water 2cups
  • Coriander leaves (for garnishing) –
For masala paste:-
Instructions
  1. Soak the rajma overnight (or atleast for 4 hours).
  2. Pressure cook with 2 cups of water upto 5 – 7 whistles on low flame.
  3. Drain and keep aside. Retain the water.
  4. Grind the ginger-garlic into a fine paste.
  5. Heat oil in a kadai.
  6. Add cumin seeds and bay leaf and saute for 2 mins.
  7. Add ginger-garlic paste and saute, till the raw smell goes off.
  8. Saute onions till light brown.
  9. Add the masala paste and blend well for 5 mins.
  10. Add the tomatoes and sugar and stir well, till its fluffy.
  11. Add the curd and stir well continuously, till the oil separates.
  12. Simmer for 5 – 7 mins.
  13. Add the cooked rajma and salt and mix well.
  14. Add water and cook on low flame for 7 – 10 mins, till the gravy thickens.
  15. Garnish with coriander leaves.
  16. :- Serve hot with chappathis or naan or white rice.
  17. :- Can add a pinch of hing, if desired.