Rajma Masala (restaurant style)

soaking and cooking rajma-

• Wash the dry red kidney beans and soak them in the water over night or atleast 6-8 hours.
• It’s important to soak the beans for atleast 6 hours to get a creamy rajma curry.
• The next morning drain the water from the rajma and rinse again.
• Add water one inch above the rajma and add half tea spoon of salt.
• Pressure cook the rajma till soft, but still holding its shape. The cooking time really depends on your pressure cooker, water and quality of rajma.
• I cooked in medium heat for 3 to 4 whistles. Let the pressure release naturally.

  Drain the rajma in a colander and save the water.
• making the rajama masala –
• In a pan melt the butter and oil. Add onion and a pinch of salt and cook for 4 to 5 minutes till onion gets soft and lite brown.
• Add the ginger and garlic and sauté for 30 seconds.
• Add in the chopped tomato and cook till mushy.
• Now add the spices- turmeric, coriander powder, red chilly powder, ½ tsp of garam masala and salt. minutes. Cook for five minutes. This is the key step in making a tasty rajma.

  Do not burn, cook on low-medium flame. The masala should realease the oil on the sides.
• Add the cooked rajma and 1 ½ to 2 cups of rajma water to the masala mixture.
• Mix well and bring it to a rolling boil.
• Reduce the heat to medium and simmer the curry for 15 minutes till it thickens slightly.
• You can also mash few beans from the back of the spoon to get little thick curry.
• Adjust the amount of water depending on how thick or thin you like the curry. Remember rajma thickens further on cooling. Ideally you want the curry to be little watery when done.
• Finally add ¼ tsp garam masala, kasoori methi, cream and coriander leaves. Mix and cook for a minute and turn off the heat.
• Serve rajma with rice, chapathi or paratha. Makes for a comforting meal any time of the year.