Rajma Masala/ Kidney Beans Curry

Rajma Masala/ Kidney Beans Curry
Rajma Masala/ Kidney Beans Curry
Rajma masala or Kidney Beans Curry is a very famous and favorite dish in almost every North Indian Punjabi household. 
This is a combination of kidney beans cooked with aromatic indian spices and served with rice and roti. It’s healthy, nutritious and delicious. Loaded with goodness of proteins.
Preparation Time: 7-8 hours (includes the soaking time)
Cooking Time: 30-35 minutes 
Serves: 4
Kidney beans/ Rajma- 1.5 cups
Salt- 2-3 teaspoon 
Soda bicarbonate- 1/3rd teaspoon

Ghee- 1 tablespoon 
Cumin seeds- 1 teaspoon 
Onions- 3, medium, finely chopped 
Ginger- 1” piece, julienned 
Asafetida- 1/8th teaspoon
Tomato Paste- 2 tablespoons 
Garam masala powder- 2 teaspoon
Coriander powder- 2 teaspoon
Red Chili powder- 2 teaspoon
Rajmah Masala powder- 2 teaspoon
(Store bought. I have used MDH Rajmah Masala)

Wash and soak rajma overnight or 7-8 hours.
Drain and presser cook the rajma with about 3-4 cups of water, salt and soda bicarbonate for 10-12 whistle or till fully done, and keep aside till pressure is cooled down.
After opening the cooker check whether beans are done or not. They should be tender but still hold the shape. Press a bean with your finger if it’s easy to mash it that means beans are cooked properly.
Do not throw the beans stock/water. You can use it in the gravy.
Heat the ghee in a pan. 
Add cumin seeds, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.
Add ginger Juliennes and sauté.
Next add tomato puree in the prepared mixture.
Add red chili powder, coriander powder, garam masala, rajma masala powder and mix well, sauté it for 4-5 minutes or till mixture leaves the fat.
Add cooked rajma, and mix it well, bring it to the boil and cook till the gravy is thickened enough. 
Check the consistency, if it looks very dry you can add some more water.
You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.
Rajma Masala is ready.
Garnish with chopped coriander leaves, and serve with steamed rice, jeera rice, roti or naan along with chopped onion and lemon wedges.