KIDNEY BEANS CURRY

KIDNEY BEANS CURRY

RAJMA (kidney beans curry)

INGREDIENTS

10 grams of ginger, 12 flakes of garlic, ½ cup of vegetable oil, 3 whole dry red chilies, large onions grated, 3 large tomatoes chopped, 1tablespoon red chili powder, salt to taste, 2 ½ cups of kidney beans soaked overnight or in hot water for 2 hours and drained, ¼ cups of water, 1 teaspoon of Garam


Masala(Mixtures of spicy) powder.

Grind together ginger and garlic into a paste.

Heat oil in cooker for about3 min and add chilies. Stir for a few seconds and add onions but fry till golden brown. Add ginger garlic paste. Stir for a few seconds and add tomatoes chili powder and salt. Cook till tomatoes are pulpy and oil shows separately (approx 5min), stirring occasionally. Add beans and water. Stir well.

Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 min. remove cooker from heat and allow cooling naturally.

Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Stir in Garam Masala powder (Mixture of spicy) and serve hot. It can be serving for 10 guests.