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Rajma (Kidney Beans) Tomato Curry

By Rama Devi

@ramadevisaggam

Hyderabad, AP, IN Hyderabad, AP
Recipe Level
Beginner

Prep Time

10 Mins

Cook Time

30 Mins

Servings

4

Views
9202

Ingredients

250 Gms Rajma (Kidney Beans)

5 Big Tomatoes Sliced into Vertical Pieces

2 Medium Sized Onions Sliced Vertically into Thin Pieces

1.5 Tea Spoon Ginger Garlic Paste

1 Tea Spoon Coriander Powder

1/4 Tea Spoon Turmeric Powder

1 Tea Spoon Salt

1.5 Tea Spoon Red Chilly Powder

1/2 Cup Chopped Coriander Leaves

5 Table Spoons Oil

Cooking Procedure

1

    n
  1. n Soak Rajma (Kidney Beans) in 4-5 cups of water for 7-8 hours or overnight. Clean the soaked Rajma 2-3 times with water and keep them aside for later use.
  2. n
  3. n Heat Oil in a Cooker and add Onion.
  4. n
  5. n After Onion turns golden brown color add Ginger Garlic Paste and fry for 2 minutes and sprinkle turmeric.
  6. n
  7. n Add Rajma (Kidney Beans) add Salt, Red Chilly Powder to the cooker and let it cook on low heat.
  8. n
  9. n Add 2 cups of water and mix well. Add Tomatoes on the top without mixing them and cover the cooker with the lid and whistle Let it cook on high heat.
  10. n
  11. n After first whistle reduce the heat to medium and leave the Rajma (Kidney Beans) to cook under pressure for next 7 whistles. 
  12. n
  13. n After 7 whistles turn off the heat and wait until the pressure goes off the cooker.
  14. n
  15. n Take off the whistle, cooker lid and place the cooker back on the heater. Add little water if the gravy is too thick.
  16. n
  17. n Add Coriander Powder, Coriander Leaves and mix well. Cook the curry until gravy turns thick enough to your taste and turn off the heater.
  18. n
n

Tags

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