Rajma

Rajma is a popular North Indian dish. Rajma is also known as Kidney Beans.
Rajma is usually served with rice in Punjab the dish is commonly known as Rajma Chawal.
But Rajma goes well with roti, naan or parathas too.
It is made in thick gravy. But today I am sharing a Dhaba style Rajma with you all. I hope you will like this recipe and will appreciate.

Rajma

Ingredients

• 2 cups rajma (kidney beans)
• 2 large tomatoes
• Half cup coriander leaves
• 1 large onion
• 3-4 garlic cloves
• 1 inch ginger
• 2 bay leaves
• 3-4 cloves
• 5-6 pepper corns
• Half tsp poppy seeds
• 1 tsp cumin seeds
• 2 tsp red chili powder
• 2 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Half tsp turmeric powder
• 3-4 tsp oil
• Salt as per taste 
• 1 tsp kasuri methi (dry fenugreek leaves)
• Water

Recipe

Soak rajma for 5-6 hours.

Finely chop tomatoes, onion, coriander leaves and crush garlic.

Heat oil in a pressure cooker and add onions to it and cook till they become translucent. Now add crushed garlic and mix well, cook for one more minute. Add tomatoes and cook till they become soft. Now add bay leaves, cloves and pepper corns to it and cook for a minute.

Now add all dry spices and kasuri methi to it. Mix well and add soaked rajma to it.

Add 1 cup of water and salt as per your taste and mix well.

Pressure cook it for 3 whistles.

Garnish with coriander leaves and serve hot.

*Note - Quantity of red chili powder depends upon your taste.