Rajmah Curried Red Kidney Beans Food

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

RAJMA COCONUT CURRY - RED KIDNEY BEANS COCONUT CURRY RECIPE

Steps:

• Wash the rajma and soak it in enough water overnight or for around 7-8 hours. Drain and discard this water. Pressure cook soaked rajma along with 4 cups water for 6-7 whistles or till rajma becomes soft.
• Drain water and set rajma aside. Retain the water to use it in later step.
• Meanwhile finely chop onions and tomatoes. Slice the garlic cloves.
• Grind the grated coconut to a fine paste using little water.
• Heat oil in a pan. Add cinnamon and cloves. Sauté for a minute and add cumin seeds.
• When cumin seeds start crackling, add chopped onions, curry leaves and sliced garlic.
• Sauté till onions turn translucent.
• Now add chopped tomatoes and let this cook for around 2-3 minutes till they turn soft and are mashed.
• Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
• Mix well. Now add the cooked rajma along with 1 cup of the water in which rajma was cooked.
• Let this come to a boil. Then add the ground coconut paste and mix well.
• Cook this on medium low heat for 5-6 minutes or till gravy thickens to desired consistency.
• Remove from heat and finally garnish the curry with chopped coriander leaves. Rajma coconut curry is ready to be served with chapathis or rice.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

RAJMA RECIPE (PUNJABI RAJMA MASALA)

Steps:

• Add rajma to a large bowl and rinse them well with water thrice. Drain and soak them in enough water for at least 8 hours and up to 12 hours. Do not cover the bowl while you soak. You may spread a thin cotton cloth so the beans don't turn sticky.
• When you are ready to cook, drain the water and rinse them very well with fresh water at least twice and drain completely.
• Chop the onions finely and puree the tomatoes. Keep them aside.
• Add ghee or oil to a pressure cooker. Heat it on a medium heat.
• When the ghee melts, saute ginger garlic and green chilies for a minute just until it begins to smell good.
• Add the chopped onions and sprinkle salt. Saute until the onions turn golden and about to caramelize.
• Turn off the stove. Now add all the spices - red chilli powder, cumin powder, coriander powder, garam masala and turmeric.
• Mix everything well and add drained rajma and pour 2 ¼ cups water. Mix everything well and loosen any bits of spices or onions stuck at the bottom of the cooker.
• Cover the pressure cooker and cook on a medium heat until you hear 4 to 6 whistles, depending on the kind of pressure cooker and the age of your rajma.
• While the rajma cooks, pour the tomato puree to a small pot or pan and cook it on a medium heat, for 6 to 7 mins until the raw smell disappears completely. Keep the pan slightly covered to prevent splatters. Keep this aside.
• When the pressure in the cooker drops, open the lid and check. Rajma will be fully cooked. To check mash a rajma, it has to be soft and get mashed very well. It should not have a bite to it. If you think they are undercooked, simply cook for a few more whistles.
• Add the cooked tomato puree to the hot rajma and mix well. If required you may add more hot boiling water to adjust the consistency.
• Bring this to a boil and cook for 3 to 4 mins, until it reaches a desired consistency. Taste test and add more salt and garam masala if required. Crush kasuri methi in your hands and sprinkle it. Stir in the cream (optional).
• Garnish rajma masala with chopped coriander leaves and ginger juliennes.
• Press Saute button and Pour ghee to the steel insert. Add ginger garlic and chilies. Saute for 30 seconds to 1 minute.
• Add onions and salt. Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize.
• Add all the spice powders and press cancel. Stir well. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
• Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 20 mins (for softer beans, if you prefer al dente - 18 mins).
• When the pressure drops, open the IP. Rajma is super soft. Pour the tomato puree and cook for 2 to 3 mins on saute mode. If required pour about ½ to ¾ cup water to bring to runny consistency. Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
• Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.
• To Cook Rajma in a pot without cooker: Soak 1 cup rajma in water overnight with ¾ teaspoon salt or ¾ teaspoon baking soda. Rinse well. Pour 3 cups water and bring to a rolling boil. Lower the heat & Cook uncovered until tender and soft. Or alternately use 2 - 15 Oz cans, drain the liquid and rinse them well. Rajma should be soft and has to easily get mashed.
• To Pressure Cook: Pour 2 cups water to overnight soaked rajma and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 18 mins.
• Optional - You may boil the diced onions for 3 to 4 minutes and then puree to a smooth paste in a grinder. For the tomato puree you may add 2 tablespoons cooked rajma for a thicker texture. Both these will give you smooth gravy but are optional.
• Heat ghee in a pan or pot. Saute ginger garlic and green chilli for 1 minute, without burning.
• On a medium heat, saute onions with salt until golden and about to get caramelized, but not burnt. Add the spices - chili powder, garam masala, coriander powder, cumin powder and turmeric.
• Stir well and add tomato puree. Cook on a medium heat stirring constantly until the onion tomato masala thickens and begins to smell aromatic. It should lose the raw flavor of tomatoes.
• Add the rajma along with the stock (rajma cooked water). Pour ¼ to ½ cup more water or as required. Mix well and simmer for 10 to 15 mins, until slightly thick. (If using canned beans, use more water as required to bring it to a consistency).
• Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes. Squeeze some lemon juice. Serve rajma with chawal.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

SIMPLE RAJMA MASALA CURRY | RED KIDNEY BEANS CURRY RECIPE

Steps:

• Soak rajma in enough water overnight or for around 8-10 hours. Next day drain the water and wash the soaked rajma twice. Then pressure cook the soaked rajma along with salt in 2.5 cups water for around 8-9 whistles or till the rajma becomes soft. Drain the water and reserve this water for later use in the curry. Ignore this step if you are using canned beans.
• Meanwhile finely chop the onion and tomatoes. Slightly crush the garlic.
• Heat oil in a pan. Add bay leaf and cloves. Saute for a few seconds. Then add the chopped onions and garlic.
• Fry till onions turn almost golden brown. Now add the chopped tomatoes.
• Cook till tomatoes turn soft and pulpy.
• Add salt ( we have already added some salt while cooking the rajma so adjust accordingly ), turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Fry for a minute.
• Take a handful of the rajma and mash it coarsely. Add this to the pan along with the remaining rajma.
• Add the water in which the rajma was cooked.
• Bring the gravy to a boil. Then on medium heat let the gravy cook for 6-7 minutes or till it thickens to the desired consistency and remove from heat.
• Garnish with chopped coriander leaves. Simple rajma masala curry is ready to be served with flat breads or rice.

CURRIED RED KIDNEY BEANS AND CAULIFLOWER (RAJMA MASALA)

Steps:

• Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute. Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
• Season beans with salt. Stir in lemon juice and cilantro. Serve hot over brown rice, with plain yogurt on the side if you like.
• Note: Nutritional analysis is per serving of curry.

PUNJABI RAJMA MASALA RECIPE - RAJMA CHAWAL/SPICED RED KIDNEY BEANS CURRY

Steps:

• To begin making the Rajma Masala Recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours.
• Heat a teaspoon of oil on medium heat in the pressure cooker pan; add the onion, and ginger and saute for 3 to 4 minutes until the onions soften turn light golden colour.
• Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste.
• Saute for another couple of minutes until the tomatoes become soft and mushy.
• Once soft, add the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 2 inches above the rajma.
• Cover the pressure cooker, place the weight on and cook on medium heat for about 40 minutes.
• Once done, turn off the heat and allow the pressure cooker to rest and release its pressure naturally. The rajma will continue to cook in the pressure cooker as long as there is pressure inside.
• Once the pressure has released, open the cooker. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily.
• If you find the rajma is still firm, you need to cook it for a little longer. This happens when your rajma bean has aged and hence takes a longer time to cook.
• Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve hot.
• Serve Rajma Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.

RAJMA MASALA CURRY RECIPE

Steps:

• Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight.
• Drain the water and transfer soaked beans into a 2-3 liter capacity pressure cooker. Add 1¾ cups water and salt; close the lid and pressure cook over medium flame until it turns soft, for around 4-5 whistles. Turn off the flame and let the pressure release naturally (around 5-7 minutes) before opening the lid. Don't open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. 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 2-tablespoons oil in a pan (or kadai) over medium flame. When oil is medium hot, add 1 small piece of bay leaf, 1-inch long piece of Cinnamon, 1 green cardamom and 1/2 teaspoon cumin seeds, sauté for 30 seconds. Add chopped onion and sauté until onion turns translucent. Add 1-teaspoon ginger-garlic paste and 1 green chilli.
• Sauté for 1-2 minutes.
• Add chopped tomato and salt.
• Sauté until tomatoes turn soft, it will take around 3-4 minutes. Add 1-teaspoon red chilli powder and 1-teaspoon cumin-coriander powder.
• Mix well and sauté for a minute.
• Add boiled kidney beans and mix well.
• Add 1-cup water (or little more) (drained water from step-2 + normal 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.
• Add 1/4 cup milk (or 2 tablespoons fresh cream).
• If you are adding milk, cook for 2-3 minutes and turn off the flame. If you are adding fresh cream, mix well and turn off the flame. Rajma masala curry is ready; transfer it to a serving bowl and garnish with chopped coriander leaves.

RAJMA MASALA

Steps:

• Wash the kidney beans and soak in 4 cups waters overnight. Next day morning, pressure cook along with the same water the beans were soaked in. Cook upto 4 to 5 whitsles or cook in a large pot of water till soft. Remove half a cup of cooked beans, crush coarsely and keep aside.
• Heat ghee and oil in a cooking vessel. Add cumin seeds and bay leaf and allow the seeds to splutter. Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the oil separates.
• Add red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, kasuri methi and salt. Mix well. Add the tomato puree and cook till oil separates.
• Add the cooked kidney beans along with the residue water left while pressure cooking it. Cover and cook for 5 mts.
• Add the crushed kidney beans and some more water if required to achieve a gravy consistency. Cook for 8-10 mts without lid on medium flame after adding the water. Add garam masala and cook on simmer with lid till required gravy consistency. Turn off heat and let it sit for at least an hour for the flavors to meld. Remove to a serving bowl and garnish with chopped coriander leaves.
• Serve warm with steamed rice, jeera rice, chappatis or phulkas.

PUNJABI RAJMA (KIDNEY BEANS)

Steps:

• Rinse and drain kidney beans.
• Heat the oil on medium to medium high.
• Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
• Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
• Add the rest of the spices and mix well.
• Add the kidney beans and mix well.
• Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
• About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
• Garnish with the rest of the cilantro when you are ready to eat it!

QUICK RAJMA (RED KIDNEY BEAN CURRY) VEGAN GLUTEN FREE

Steps:

• In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
• Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
• Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
• Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
• Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
• Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.

PUNJABI RAJMA MASALA

Steps:

• Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
• Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
• Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
• NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
• Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
• Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
• Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
• Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
• Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
• Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
• Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.

CURRIED RED KIDNEY BEANS AND CAULIFLOWER (RAJMA MASALA)

Steps:

• Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened.
• Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute.
• Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
• Season beans with salt if needed. Stir in lemon juice and cilantro.
• Serve hot over brown rice, with plain yogurt on the side if you like.

RAJMA MASALA (INDIAN-STYLE RED KIDNEY BEAN CURRY)

Steps:

• Set the pressure cooker to Saute mode and heat oil for a few seconds. Once the oil is warm, add in the cinnamon stick and cumin seeds. As soon as the cumin seeds start to sizzle, add in the chopped onion and fry for 2-3 minutes till lightly browned.
• Add ginger, garlic and spices, and fry for a few seconds till fragrant. Stir in the tomato paste and combine well with the onion and spices.
• Add in chopped tomatoes and let it cook covered for a few minutes till the tomatoes start to pulp and blend with the spice mixture. Keep stirring occasionally to prevent the bottom from getting burnt.
• Stir in kidney beans, season with salt and add about 1-2 cups of water (depending on the thickness of gravy you prefer). Close the lid of the pressure cooker and set it to the Pressure cooking mode. Set the timer to 20 minutes.
• Once the time is done, allow the pressure to release naturally. Be careful while opening the lid, and give it a good stir. Garnish with fresh cilantro leaves and serve warm.

HOW TO MAKE RAJMA? (INDIAN RED KIDNEY BEANS CURRY)

Steps:

• In a large bowl, add the rajma (red kidney beans) and wash at least 3-4 times with water. Add 3 1/2 cups water. Cover and let rajma soak overnight (10+ hours)
• To a pressure cooker, add the soaked rajma, cardamom, cinnamon stick, cloves, peppercorns and additional 4 cups of water. Let cook until one whistle, then turn the flame to low and let cook for 20 minutes. Turn off the flame and let the pressure release on its own.
• Open the cooled down pressure cooker and remove the cinnamon stick, cloves, cardamom and peppercorns.
• Add 1 cup of bhuna masala (or homemade Indian curry paste) and additional 1 cup of water.
• Cook on medium flame for 15 minutes until the bhuna masala (homemade Indian curry paste) is fully mixed well with the rajma gravy. After 15 minutes, turn off the flame and serve rajma with some plain rice or coconut lemon rice. Enjoy.

RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)

Steps:

• Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
• Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
• If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
• Stir in cilantro and serve over rice.
• Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
• Use a 3 1/2 quart slow cooker if making half the quantity.

RAJMAH (CURRIED RED KIDNEY BEANS)

Steps:

• Heat the oil in a saucepan on medium to high heat.
• Add chopped onions and stir until they are translucent.
• Add ginger, cumin powder and coriander powder.
• Stir for a minute.
• Add the tomatoes, kidney beans, and red chili powder.
• Add water as needed.
• Boil and let it simmer for 15 minutes until the gravy is thick.
• Add black pepper and garam masala to make it spicy.
• Serve garnished with green coriander.

RAJMA CHAWAL RECIPE - RED KIDNEY BEANS CURRY

Steps:

• 1.Soak the kidney beans for at least 5-6 hours or overnight.
• 2.Wash the beans and cook them with water and salt until the beans become tender. If pressure cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become mushy.
• 3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until the onions become translucent.
• 4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
• 5.Add the crushed tomatoes and cook till the tomatoes are nicely cooked.
• 6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and saute for a minute.
• 7.Now add the cooked kidney beans along with the cooked water.
• 8.Let the gravy simmer for 10 minutes until everything blends together.
• 9.Garnish with coriander leaves and add the ghee on top.

RAJMA CURRY (RED KIDNEY BEANS CURRY)

Steps:

• Wash the kidney beans and soak in water overnight. (not for canned bean) Cook beans in a pressure cook with just enough water to cover them for 3-4 whistles. (if not, using canned bean) Heat oil in a pan. Add cumin seeds for a few seconds. Add onions and sauté until gold brown. Add garlic-ginger paste and fry for 1-2 mins. Add garam masala, turmeric powder, red chili, coriander powder, and salt. Mix well. Add tomatoes and cook until oil separates. Add boiled beans along with the water remaining in the pressure cooker and cook for a few mins. Add 1 cup water and cook for 5-8 minutes until spices and beans are well mixed. Turn off the gas. Garnish with coriander leaves. Serve hot with rice.

RAJMA

Steps:

• Gather the ingredients.
• First, soak the dried kidney beans for at least 8 hours. Rinse and drain before proceeding with recipe.
• Place the soaked kidney beans in the bottom of a pressure cooker or instant pot. Add enough water to cover the beans and so that 2" of water is above the beans.Place the lid on the pressure cooker, and set it to cook for 15 minutes. When the time is up, carefully open the steam valve and let the pressure leave the pot before attempting to open it all the way. (If you don't have a pressure cooker, simmer the kidney beans on the stove top for anywhere between 60-90 minutes, tasting beans to ensure they're tender throughout. Do not cook kidney beans in a slow cooker-it can be toxic).
• In a large stock pot, add the butter and oil and melt over medium heat. When the butter and oil are melted and sizzling, add the onion to the pan. Cook while stirring constantly until they're starting to caramelize and turn golden brown. If they start burning around the edges, lower the heat and keep stirring.
• Next, add the garlic, ginger, cayenne, cumin seeds, coriander, turmeric, and garam masala to the pot. Toast the spices for at least 1 minute, stirring frequently.
• Add the crushed tomatoes and salt, and cook for about 5 minutes.
• Next, add the drained cooked kidney beans and 2 cups of water to the pan.Bring everything to a gentle simmer, and then turn off the heat. You can stir in the heavy cream, if you like.
• Serve with rice, naan, and chopped fresh cilantro on top.

RAJMA - RED KIDNEY BEANS CURRY

Steps:

• If you are using an electric rice cooker then steam kidney beans till they become very soft and then add 4 cup water and keep it aside. If you are using Pressure cooked then add 4 cups of water in Kidney beans and wait till 5-6 whistles( If it is not soft enough then cooked it extra 10 - 15 minutes.
• Heat oil in a pan.
• Add bay leaves, cumin seeds
• Add green chillies, onion, tomatoes, garlic and ginger
• Add turmeric powder and coriander powder and cook till the mixture leaves oil
• Now Kidney beans along with the stock ( the 4 cups of water you added at the beginning), salt and garam masala then simmer it for 15-20 minutes.
• Serve with Chapati or rice

RAJMA DAL: RED KIDNEY BEAN CURRY

Steps:

• Gather the ingredients.
• In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
• Add the ginger and garlic and fry for 2 minutes.
• Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
• Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.
• Mash some of the beans roughly to thicken the sauce.
• Garnish with cilantro and serve hot with rice and kachumber salad.

RAJMA CHAWAL (BEAN CURRY WITH RICE)

Steps:

• Puree the onion, chili and water in a blender until a loose paste is formed.
• In a dutch oven over medium heat, melt the ghee and pour in the onion puree. Bring to a boil, turn heat to low and simmer for 15-18 minutes, or until it turns a dark golden brown and thickens to a paste, stirring often.
• Turn the heat to medium and add the ginger and garlic, stirring to cook for 2 minutes.
• Add the tomato passata, garam masala, cumin and fenugreek leaves. Stir in the beans and the liquid, season with salt and bring to a boil. Turn heat to low and simmer 10 minutes.
• Serve with chopped cilantro on top. I like this with warm naan and steamed rice.

CURRIED RED KIDNEY BEANS WITH PANEER (PANEER RAJMA)

Steps:

• Rinse the kidney beans and soak overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 6 cups of fresh water. Add the bay leaf, turmeric, cayenne, paprika and ghee or butter. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender.
• Remove the cooked beans from the cooking liquid with a slotted spoon, roughly mash about 3/4 cup of the beans with the back of a fork and set aside. Continue to gently simmer the broth until quite thick, until reduced to about 1 1/2 cups. Remove from heat, discard the bay leaf, and set aside.
• Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in a spice or coffee grinder and reduce to a powder. Transfer to a small bowl.
• Place the ginger, chilies and 1/2 cup of water in a blender or food processor and process until smooth. Stir in the powdered spices and add the garam masala, turmeric, asafetida, salt and lemon or lime juice. The mixture should have the consistency of a thin cream. Add a little more water if it is too thick.
• If using fresh paneer, heat the ghee or butter and oil mixture in a large frying pan or wok over medium heat. When hot, add the paneer and stir for 5 to 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn golden, remove them with a slotted spoon and transfer them to a dish lined with kitchen towel. (If using pre-fried paneer there is no reason to fry them twice.)
• Add the ginger and spice paste to the pan and stir for 2 minutes. Stir in the tomatoes and cook for 8 minutes or until the tomatoes are reduced to a thick paste.
• Pour the tomato mixture into the reduced broth, add the cooked beans, mashed beans, fried cheese cubes and stir well to combine. Gently simmer over low heat for 15 minutes to heat throughout. Serve hot, garnished with fresh parsley, alongside some cooked rice such as Cracked Black Pepper Rice or Yellow Rice with Fried Cashews.