Rajma ( Red kidney bean curry )

Rajma is a popular north Indian dish!
It is prepared on all  important occasions.It is usually served with rice and roti.
The best rajma are grown in Himachal and Jammu.These are smaller in size then most rajma grown in plains and have a slightly sweetish taste.
The combination of rajma and rice generally lists as top favourite of North Indians!

Ingredients:
Rajma or Red kidney beans- 1 cup,
Big caradamom-2,
Cinnamon stick-2-1 inch size,
Bay leaf-2,
Onion-2-shredded or finely chopped or pureed,
Tomato-2-shredded or finely chopped or pureed,
Ginger paste-1 tsp,
Garlic paste-1 tsp,
Coriander pwd-1 tsp,
Cumin pwd-1 tsp,
Red chilli pwd-1/2 tsp,
Turmeric pwd-1/4 tsp,
Garam masala-1/4 tsp,
Salt to taste,
Oil-3 tbsp,

Ginger juilinnes and green chilli for garnishing.



Note: You can use any variety of rajma,the smaller one takes a little less time to cook (30 minute)and  the larger one will take ( 40 minutes).There is a third variety too which is light in colour.

Method:
I am using the small variety!
Soak the rajma overnight.

Drain the water.
Put the soaked rajma in the cooker with 1/2 tsp of salt and 4 cups of fresh water.

Set the cooker on high heat and let it give one whistle.
Lower the heat and let it cook for 1/2 hour.
Close gas and let it cool.
Open the lid.
Rajma should be soft and mushy and  fully cooked.

Drain the rajma through a strainer and collect the stock in a bowl.

Keep the boiled rajma in a separate bowl.

Heat 3 tbsp of oil in a kadhai or deep pot.
As oil heats up add Big cardamom,cinnamon sticks and 2 bay leaf.

Add onions and fry till they are lightly brown.

Lower the heat and add ginger and garlic.

Saute for a minute.

Add coriander pwd,cumin pwd,red chilli pwd and turmeric pwd.

Add few tbsp of rajma stock and fry the masala for 2 minutes on low to medium heat.

When the spices are roasted add the tomatoes.

Mix and let the tomato cook with the spice powder till the sides leave oil.

Add rajma and stir fry for few minutes to evenly coat the rajma.

Add the rajma stock.
Raise the heat to high and let the gravy come to boil.

Check salt.
Add salt and garam masala pwd.

Mix and put the lid on.

Lower the heat and let it cook on simmer for 10 minutes.
After 10 minutes,remove the lid and with a ladle press rajma ( 2 to 3 times)to thicken the gravy.

Close gas.

As it cools the gravy will thicken too!
It is up to you to decide if you like your rajma to be thin or thick.
To have with rice you need a thin gravy but if you plan to have with roti or paratha,then the gravy has to be thick!