RAJMA MASALA

Rajma masala is one of the best signature dishes from North India. This spicy kidney bean curry is a best side dish for roti or chapathi. The high fiber and rich protein red kidney beans are cooked in a a tangy onion-tomato sauce combined with the delicate masalas to give an authentic Punjabi flavor. This goes well with almost any Indian bread or flavored rice.
INGREDIENTS

• Rajma                   2 cups
• Onions                  1 large
• Tomato                 1 large
• Jeera                    1 tsp
• Salt                       to taste
• Turmeric               a pinch
• Oil                         2 Tsp
• Ginger                   1/2 inch piece
• Coriander powder 1/2 tsp
• Red chilly powder    1 tsp
• Coriander leaves     2 Tsp (chopped)
• Garam masala          1/2 tsp
• Cream                     2 Tsp(optional)

PROCEDURE
Soak the rajma overnight or preferably 8 hours.  Pressure cook these till soft. Remove rajma from water and keep aside. Finely chop the onions, tomatoes, ginger. In a pan add the oil and heat. When it is heated add the whole jeera, ginger, turmeric. Add the onions and sauté for two minutes. When the onions turn  golden brown add the tomatoes. When the tomatoes also turn soft and the mixture turn mushy add the boiled rajma. Mash some of the rajma and mix well. Now add the salt, chilly powder, coriander powder, garam masala. Add a cup of water and cook(preferably water from cooked rajma). Cook on a slow flame for about 15 minutes by stirring intermittently. When the desired consistency  is reached add the cream and chopped coriander leaves. Mix well and serve hot with any Indian bread.  This goes well with fried rice also.