Punjabi Rajma (Red Kidney Beans)
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Punjabi Rajma (Red Kidney Beans)

this is an all time punjabi favourite. another example that proves the age old theory that less is more...the dish is simplicity in itself... just a handful of ingredients, but its a really yummy accompaniment to good ol' plain rice...

Nirmala Prem

Ingredients

4-serving
  1. 1 Cup red kidney beans
  2. 1 onion
  3. 2 tomatoes
  4. 1 Tablespoon ginger garlic paste
  5. 1/2 Teaspoon cumin seeds
  6. 1 chilly green , slit lengthwise
  7. 1/4 Teaspoon turmeric powder
  8. 1/4 Teaspoon garam masala
  9. 1/4 Teaspoon chilly red powder
  10. 1/2 Tablespoon cumin powder
  11. 1/2 Tablespoon coriander powder
  12. 1/4 Teaspoon amchur (dried mango) powder
  13. 1 cinnamon stick
  14. 1 bay leaf
  15. 2 cloves
  16. 1 pod cardamom
  17. oil
  18. salt

Method

30 mins
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    Wash the kidney beans well and soak overnight (or at least 8 hours). the kidney beans will double in size when fully soaked.

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    Pressure cook the soaked kidney beans with about 3 cups of water till soft (about 3 to 4 whistles should do). set aside.

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    In a kadhai / wok heat some oil.

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    Add the cumin seeds, cinnamon stick, bay leaf, cloves and cardamom pod. let the spices release their flavours into the oil.

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    Next, add the green chilly and stir for about 10 seconds.

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    Add the finely chopped onion and ginger garlic paste, stir well. when the onions are almost translucent, add the turmeric and mix well.

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    Add in the chopped tomatoes and a little salt (to help the tomatoes sweat down).

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    When the tomatoes are cooked, add the cumin powder, coriander powder and red chilly powder. stir well, till the spices smell cooked.

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    Add the kidney beans (along with the water used to pressure cook them in; its full of flavour) and stir well.

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    Add the garam masala and amchur powder. stir to mix evenly.

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    You may add some water at this stage to adjust the amount of gravy you want.

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    Season with salt, and cook covered for about 10 minutes on a low flame.

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    When done, transfer to a serving dish and garnish with freshly chopped coriander.

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    Serve with rotis or plain white rice.

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