1 minute read
RAJMA MASALA
from Quarantine Cooking
by rijunarang
INGREDIENTS
5 cups red kidney beans Water 1 onion 1 tomato 2 cloves of garlic 1 tsp of grated ginger 1 1/2 tblsp of oil 1/2 tsp turmeric 1/2 tsp of salt 1/2 tsp chili powder 1/2 tsp coriander powder 1/2 tsp garam masala 1 tbsp rajma masala
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DIRECTIONS
1. Presoak the red kidney beans overnight. The next day, drain out the water & wash thoroughly. 2. Dice the onions, tomatoes, and ginger. Using a blender, puree to make the masala. The puree should be smooth. 3. In the pot, add a bit of garlic. Sauté. Once you can smell the aroma, add the puree & sauté until cooked. 4. Add the oil, chili powder, coriander powder, salt, turmeric, garam masala, and rajma masala. Add the beans and enough water so that the beans are entirely submerged in the water. Then, add a little more. Pressure cook for 27 minutes.
5. Once the pressure is naturally released, adjust the spices to taste. You may need to adjust the water as well. If there is too much water, let the rajma boil for a bit. If there is too little, add some more and then let it boil.
