Rajma Masala

Rajma(a.ka Red Kidney Beans) Masala is a Punjabi dish and a very popular vegetarian curry in India. Though it has its roots in North, Its popularity is mainly due to the high nutrient value. Its a good protein substitute for vegans. It  can also be made gravy or dry and it has only common ingredients

No of servings : 6
Ingredients

1. Rajma(Red Kidney Beans)  - 2 cups
2. Onions - 1 (Big, chopped)
3. Tomatoes - 3(Big, Chopped)
4. Coriander powder - 1 1/2 tsp
5. Garam Masala powder - 1/2 tsp
6. Ginger garlic paste - 1 tsp
7. Green chillies - 2 (chopped)
8. Red chilli powder - 1/2 tsp(optional)
9. Kastoori methi leaves - 1 tsp(optional)
10. Salt - as needed ( approx 2 tsp)
11. Seasoning items
1. Cumin seeds - 1tsp

Method

1. Cook Rajma in a pressure cooker for 3 whistles with little salt. Rajma is hard at first but once its cooked, it turns very soft. Make sure its half cracked for the masala to get in. 
2. Heat oil in a pan and add cumin seeds.
3. Once it splutters, add the chopped onions.
4. Add salt to the mixture as it removes the moisture content from onion and helps in cooking fast. 
5. Add garam masala powder, ginger garlic paste and mix well. 
6. Now it is the right time to add the chopped tomatoes. Wait for the tomatoes to smash well and become puree. 
7. Add Coriander powder, Red chilli powder. You can also add the rajma water(the water remains on cooking Rajma in cooker) to avoid the masalas from over cooking or from getting burnt. 
8. Rub the kastoori methi leaves on your palm and sprinkle on the mixture
9. Kastoori methi leaves gives you a good flavor to any curry and its a common ingredient in north Indian curries. 
10. Cover the lid and wait for the mixture to thoroughly cook and you don't see many chunks. This step is very important as we dont want to have many chunks except for Rajma. 
11. Add Rajma to the mixture and cook in simmer for few mts. 

Rajma masala goes very well with Plain Rice, Roti, Phulka, Chappathi. A very healthy curry . Please try out and let me know your comments.