Rajma

Rajma

Rajma/Kidney Beans- 1 Can

(or if using dry rajma 2 cups)

Onion- 1

Tomatoes- 2

Potato – 1 small

Ginger/Garlic grated- 2 tbsp

Green chilli- 3 or 4

Turmeric powder- 1 tsp

Chilli powder-1 tsp

Dhania Jeera powder-1 Tbsp

Kitchen King Masala or Garam masala- 1 tbsp

Hing- a pinch

Salt

Oil

For Tempering

Cumin seeds- 1 tbsp

Mustard seeds- 1 tbsp

Curry leaves- few (optional)

1. In a pressure pan, add the tempering items to oil and when the mustard seeds splutter add the curry leaves & the grated ginger/garlic.
2. Sauté these for a min, then add the onions (cut thin & lengthwise), slit green chillies and sauté it.
3. To this add the cut tomatoes and sauté it until the tomato gets mushy.
4. Now add the cut potato pieces. Sauté the potato for about 2-3 mins.
5. Now add turmeric, chilli powder, dhania jeera powder, kitchen king masala & salt.
6. To this add the rajma/ kidney beans (wash the canned kidney beans thoroughly before you add it), add a pinch of hing and add little water. Now pressure cook this for two whistles.
7. When the pressure is released, open the pan and mash the potato pieces with the back of your ladle. This is to get the thick consistency. Cook the rajma for another min or so and then add a teaspoon of ghee before turning off the flame.
8. Garnish with Cilantro leaves and serve with Chapathi or some jeera rice.