Red Beans Curry (Rajma)

Ingredients

• ½ kg (1 lb) Red beans (Kidney beans), soaked overnight
• 2 large Onions, chopped
• 2 medium Tomatoes, chopped
• 4 Green chilies, chopped
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• ½ tsp Cumin seeds
• ½ tsp Red chili powder
• ½ tsp Turmeric powder
• ¼ tsp Garam masala
• ¼ cup Oil
• Salt to taste
• 2-3 cups Water
• Fresh coriander leaves & julienned ginger for garnish

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Instructions

Step 1: Prepare the Beans

1. Soak red beans overnight in plenty of water. They will expand in size.
2. Drain and rinse the beans.
3. In a pot, bring water to a boil, add soaked beans and salt, and cook until tender (about 40-50 minutes). If using a pressure cooker, cook for 15-20 minutes. Drain and set aside.

Step 2: Prepare the Gravy

1. Heat oil in a large pot over medium heat.
2. Add chopped onions and sauté for 2 minutes until soft.
3. Stir in ginger-garlic paste and cook for another 2 minutes.
4. Add chopped tomatoes and ½ cup water. Let it cook until tomatoes soften.
5. Add cumin seeds, red chili powder, turmeric, and garam masala. Cook until oil separates from the mixture.

Step 3: Cook the Curry

1. Add the boiled red beans to the gravy and stir well.
2. Pour in 3 cups of water, mix, and bring to a boil.
3. Lower the heat and let it simmer for 1 hour, stirring occasionally.
4. Adjust seasoning if needed.

Step 4: Serve & Garnish

1. Garnish with fresh coriander leaves and julienned ginger.
2. Serve hot with naan, chapati, or steamed rice.

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Nutritional Values (Per Serving - Approximate for 6 Servings)

• Calories: ~320 kcal
• Protein: ~15g
• Carbohydrates: ~45g
• Fat: ~10g
• Fiber: ~10g