Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 1 1/2 bowl rajma
- 2 onions
- 2 tomatoes
- 2 tablespoons ginger garlic paste
- 3-4 bay leaves
- 3 tsp garam masala powder
- 1 tsp turmeric powder
- 1 Tsp Mango Powder
- 1 tablespoon red chili powder
- 2 cups water for cooking rajma
- 2 cups water for gravy
- salt to taste
- Before beginning, wash and soak the kidney beans in clean water for 10-12 hours. Wash the soaked kidney beans thoroughly, then place them in the cooker with 2-3 cups of water and bring to a boil.
- When it comes to a boil, remove the foam with a spoon and discard it.
- It is critical to remove these foams because they cause indigestion and acidity.
- Close the cooker lid and add 1 tsp salt and 1-1 1/2 tsp garam masala.
- Previously, I used to put spices in clothes after adding them in this manner, but after adding garam masala in this manner, the taste of spices in every kidney bean becomes very good.
- After 2-3 whistles, reduce the heat to low and cook the rajma for 7-8 minutes.
- Turn off the heat. Rajma masala can be made in a variety of ways, but I've done it in a slightly different way this time; with this method, my gravy thickens and the onions and tomatoes soften and cook together.
- I have onion, tomato, 1 cup water, and Cooked after adding salt, onions and tomatoes softened quickly as a result of the salt. I cooked it in the pan itself by boiling it. While the kidney beans are cooking, keep this tomato onion boiling on a separate gas burner.
Amount Per ServingCalories 452Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 7mgSodium 1303mgCarbohydrates 68gFiber 16gSugar 17gProtein 20g