Rajma masala

Rajma, also called as kidney beans, are regular diet of North India. Rajma chawal is nothing but kidney beans served with boiled rice. You get two kinds of rajma in Indian markets, red and black.
You have to soak the rajma overnight and cook the next day. You can make patties, salads and curry with rajma. Today I'm cooking rajma masala curry and let's get down with the process.

Ingredients:

Rajma: 1 cup, soaked and boiled
Tomatoes: 1 cup, chopped
Onions: 1/4 cup, chopped
Green chilies: 2
Ginger garlic paste: 1/2 tbsp
Oil: 2 tbsp
Bay leaf: 1
Turmeric powder: 1/4 tsp
Red chili powder: 2 tbsp
Salt: accordingly


Method:

1. Blend green chilies and ginger garlic paste together. Keep aside.
   
   
2. Add tomatoes to a pan and add some water, let it cook till the tomatoes soften. Let it cool and blend the tomatoes into puree.
   
3. Heat a pan and add oil.
   
4. Add onions, bay leaf and fry them. 
   
5. Add green chili, ginger garlic paste and saute. 
   
6. Add boiled kidney beans.
   
7. Add tomato puree.
   
8. Add turmeric powder.
   
9. Add salt
   
10. Add red chili powder.
    
11. Add the vegetable stock and cook the curry comes closer.
    
12. Garnish with onions and coriander, serve hot in a serving bowl.
    

Check out my video: 

Notes:

• After boiling the kidney beans, store and save the water left to cook later. 
• Soak the kidney beans overnight, cook for 4 whistles in a pressure cooker.