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Rajma Masala Restaurant Style
Ingredients
- 1 cup rajma or kidney beans (any variety)
- 1 large onion or pyaaz or 150 grams onion, about ¾ to 1 cup finely chopped onions
- 3 medium or 2 large tomatoes or tamatar, 250 grams or 1 cup finely chopped tomatoes
- 3-4 medium garlic + 1 inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle, about 1 tbsp ginger-garlic-green chili paste.
- 1 tsp coriander powder or dhania powder
- ¼ to ½ tsp red chili powder or lal mirch powder
- ¼ tsp turmeric powder or haldi powder
- a pinch of asafoetida or hing (optional)
- ¼ tsp to ½ tsp garam masala powder
- ½ tsp cumin seeds or jeera
- 1 tsp kasuri methi or dry fenugreek leaves, crushed
- 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
- 2 to 3 tbsp cream
- 3.5 to 4 cups water for pressure cooking
- 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) or plain water for the gravy or curry
- salt as required
- INSTRUCTIONS
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