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Rajma in a Jiffy

Rajma-in-a-Jiffy

Rajma is an integral part of North Indian cuisine, and there is not a single person who has not heard of it. Also known as kidney beans, rajma is a delicious dish but takes a lot of time to prepare. For all those people, who do not have the patience and want to try their hands at cooking the same, they must try this yummy main dish recipe.

Ingredients:
250 gm red kidney beans
1 teaspoon powdered turmeric
1 teaspoon ginger paste
1 teaspoon spice chili powder
2 tablespoon tomato puree
1 large onion
1 teaspoon garlic paste
1 tablespoon coriander powder
salt as required
water as required

Procedure:
Step 1
First of all, take red kidney beans (rajma) in a bowl and wash them under running water. Then, take a large bowl and put washed rajma in it along with two cups of water, and soak overnight.

Step 2
Peel the onion and cut it into thin slices in a bowl. Next, take a pressure cooker, place it on medium flame and add rajma with enough water so as to submerge them. Now, put garlic-ginger paste, turmeric powder, coriander powder and spice chili powder, tomato puree along with salt as per your taste in the rajma. Stir to mix all the ingredients.

Step 3
Close the lid and cook the rajma for about 10 minutes on medium flame. Then, turn the flame from medium to low and cook again for another five minutes. Switch off the burner, and let the steam release on its own. When done, uncover the lid and mix the gravy properly, check for the right consistency. Rajma in a Jiffy is ready to be served, enjoy with paratha or jeera rice. (Note: Add little water, if thin gravy is desired.)