Method:

Step – 1

Rinse and soak Rajma beans in water for over night. Next morning change the water and soak it again by adding fresh water until you prepare.

Step -2

Rinse and drain the water of rajma beans, add soaked and drained beans in a pressure pan, add 3 cup of  water and pressure cook it for 10 – 12 whistles, until soft and tender (as it takes a long time to cook/done).

Step – 3

Ensure that the beans are cooked, remove a ladle full / 3 tbs of cooked beans to grind, set aside to cool

Step – 4

Add chopped onion, tomato, ginger garlic, green chilies,

Add dry spice powder in a bowl  mix it with little water, add it together

Add butter, Stir, close the lid of the pan, pressure cook it for 2 or 3 whistles.

When the pressure of the pan settle down by its own , open the lid, bring the curry to boil, add salt to taste, check the taste, add chilly powder, garam masala or dry mango powder if necessary to adjust your taste.

Blend the cooked rajma (as in step – 3 ) to a paste. Add it to the boiling curry, combine with the curry ,

Bring it to boil for 5 to 6 min. Remove from the flame add chopped coriander, stir. Close the lid and set aside. Rajma curry is ready.

To cook chawal/rice –

Rinse and Soak basmati rice in water for 20 min, drain and keep ready. Boil 6 cup of water and salt in a vessel, when it begins to boil, add soaked and drained basmati rice into it, stil and cook until it is done, take care not to cook until mushy, the rice must be grainy and cooked.

Ensure the rice is cooked/done,

Drain the water carefully with a colander, again cook rice in a low flame for 5 min, close the lid.

Serve rajma curry with prepared rice and Enjoy a healthy and tasty meal 🙂

Enjoy Rajma curry with Pulka or roti .

Note –

Adding ground paste as told in step – 3 is optional, adding cooked and blend paste to make the curry thicker in consistency or you can skip.

Rajma takes a long time to cook. It depends on the quality of beans,

Cook until soft and tender, to prepare this recipe. If the rajma beans is cooked for more time it becomes more tastier as all the spices gets into it.