Rajma

Preparation :15 mins
Cook :30 mins
Total Time :5258 hours 45 minutes
Servings :Makes 4 servings

Ingredients :

1 cup rajma (kidney beans)
salt to taste
1 tbsp roughly chopped green chillies
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi) , crushed
2 tbsp fresh cream

Method :

Soak the rajma in enough water in a deep bowl for 8 hours. Drain well.Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.Heat the oil and butter in a deep non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.Add the dried fenugreek leaves and fresh cream and mix well.
Serve hot.