We are back after a fortnights break with this simple North Indian curry. Not that we were vacationing, we just got caught up with some personal errands that was long over due.
Red kidney beans gets the name because of its deep red skin and the visual resemblance to the kidney. In our homes, these beans are commonly cooked in a rich tomato based gravy with a hint of all the aromatic spices to finally call it the delicious Rajma.
Prep time (excluding the soaking) : 1hour
Red Kidney beans: 1 cup
Onions (finely chopped): 1/3 cup
Tomatoes (pureed): 2
Tomato ketchup: 2 tablespoons
Ginger-garlic paste: 2 teaspoons
Green chillies (slit): 2-3
Whole garam masala
Cardamom pods: 1-2
Bay leaves: 1
Cinnamon stick: 1
Star anise: 1
Jeera: 1 1/2 teaspoon
Turmeric powder: 1 teaspoon
Chilli powder: 2 teaspoons
Coriander powder: 2 teaspoons
Garam masala: 1 teaspoon
Chicken masala (optional): 2 teaspoons
Salt to taste
Coriander leaves: to garnish
* You could also use the canned pre-cooked red kidney beans for convenience sake.
Soak the red kidney beans over night. Pressure cook them with little turmeric (1 teaspoon), chilli powder and salt until soft. Heat some oil in another pan. Saute the jeera, cardamom pods, cloves, cinnamon stick and bay leaves. Add slit green chillies, ginger-garlic paste and the chopped onions. Sprinkle some salt. Let the onions start turning translucent and then add turmeric powder, chilli powder, coriander powder, garam masala, chicken masala mix well. Pour in the tomato puree and mix nicely until all the masala combines. Add the tomato ketchup. Also add some more water if you need to make it more gravyish. Add the boiled rajma beans and let everything come to a final boil. Give a gentle mash. Put lots of chopped coriander leaves and enjoy hot either with rice or rotis.