This post has been sitting in my drafts since June. I had not taken the pictures of Rajma then and did not want to post this recipe without the pics. So without much ado I will head straight to the recipe this time.
1 Cup Rajma /Kidney Beans rinsed and soaked overnight
1&1/2 Large Red Onion * These are easily equivalent to 3-4 Med. Indian Onions
3-4 Tomatoes Pureed
2" piece Ginger
5-6 Garlic Cloves
4-5 Green Chillies
2-3Tej Patta / Bay Leaves
1 Elaichi / Green Cardamom
1 Black Cardamom
1" piece Cinnamon
3-4 Black Peppercorns
1 tsp Corriander Powder
1 tsp Red Chilli Powder * Optional
1 tsp Roasted Cumin and Pepper powder
1&1/2 tsp Garam Masala powder
pinch of Turmeric
1 tsp Kasuri Methi
1 tsp Dried Mint * You can use 8 to 10 finely chopped fresh mint leaves instead
1 Tbsp Oil
Salt to taste
1. Chop the onions very fine or grate them. Grind ginger, garlic and green chillies to a paste.
2. Heat oil in a pressure cooker, add bay leaves, cinnamon, green and black cardamom and peppercorns.
3. Now add onions and keep stirring occasionally till they start to turn brown and the raw onion smell has gone away.
4. Add the ginger, garlic, green chilli paste and cook for a couple of minutes, before adding tomato puree. Let this mixture cook till the tomato is cooked and the raw smell of tomatoes is not there.
5. Add salt, red chilli powder, cumin-pepper powder, corriander powder, turmeric and garam masala. Mix and let cook for a couple of minutes.
6. Now add Rajma and some water if required, close the lid and let it whistle atleast 4-5 times.
7. Open the cooker after the steam has escaped, add crushed kasuri methi and dried pudina. Also, mash some Rajma with the back of the spoon to thicken the gravy.