I love short cut recipes.When I found this recipe in Nita Mehta’s cook book I was just too happy to try it . I have adapted her recipe my way, keeping the base of the recipe same:)
Generally I use the Jammu Rajma, the small red beans . You can cook them without prior soaking them overnight!!:) But if you remember to soak it overnight, then you save time the next day!!
The day you need to cook Jammu Rajma , take washed beans( not soaked). Put them in the pressure cooker with water 1:5 ratio (beans 1 cup, water 5 cups). Heat the cooker and give one whistle, off the gas . Do not open the pressure cooker for full one hour.The beans swell up and are ready for cooking:)Then you can proceed with the recipe. Do not discard the water in this case.
Jammu Rajma beans
But if you are using the normal Rajma soak it overnight, then discard the water in the morning, add fresh water and proceed with the recipe .
1.5 cups Rajma beans.(red kidney beans)
1 onion finely chopped
6-8 flakes garlic grated
1″ ginger grated
3 tomatoes pureed
1/2 cup curd beaten well
2 tsp ready made Rajma masala(readymade packet)
1 tsp chana masala(readymade packet)
1/2 tsp garam masala
1 tsp ghee.
2Tb sp oil
a pinch of kasuri methi
METHOD:-If you are using soaked rajma beans discard the water add 5 cups of fresh water.
Fresh Tomato Puree
Heat the oil add the fresh tomato puree.Cook the tomatoes till they turn dry. Add the beaten curd, ready made Rajma masala ,chana masala. Cook on a low flame for few minutes till oil separates. No need to add chilli powder because there is plenty in those masalas.
Cooking tomato puree in oil till it is dry
The final look of the masala .
Strain the cooked Rajmas keeping the water aside.Add the Rajma to the tomato masala . Saute for 5 minutes mashing some beans as you stir.. Then add the water from the cooked Rajmas and cook for 10-15 minutes on a low flame.
Add the garam masala and crushed kasuri methi . Garnish with coriander leaves . Sere hot with steamed plain or jeera rice.