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About Recipe

Rajma (Kidney Beans) Tomato Curry

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

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

Heat Oil in a Cooker and add Onion.

3

After Onion turns golden brown color add Ginger Garlic Paste and fry for 2 minutes and sprinkle turmeric.

4

Add Rajma (Kidney Beans) add Salt, Red Chilly Powder to the cooker and let it cook on low heat.

5

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.

6

After first whistle reduce the heat to medium and leave the Rajma (Kidney Beans) to cook under pressure for next 7 whistles. 

7

After 7 whistles turn off the heat and wait until the pressure goes off the cooker.

8

Take off the whistle, cooker lid and place the cooker back on the heater. Add little water if the gravy is too thick.

9

Add Coriander Powder, Coriander Leaves and mix well. Cook the curry until gravy turns thick enough to your taste and turn off the heater.

Tags

Rama Devi's
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