61
Rajma
(Kidney bean Curry)
Yield: 10 cups
Serves 8
Pressure Cooking Time 16 minutes
1 x 2.5 cm piece (10 g)
fresh ginger
12 cloves
garlic
6
1
/
4
cups + 1 tbsp / 1.5 litres
water
2
1
/
2
cups / 500 g
rajma
soaked overnight or
"quick soaked" 1 hour
(see page 48) and drained
1 tbsp + 2 tsp / 25 ml
salt
1
/
2
cup / 120 ml
vegetable oil
2
whole dry Kashmiri
red chillies
(see page 83)
2 large (300 g)
onions
grated
3 large (450 g)
tomatoes
grated
1
/
4
tsp / 1.3 ml
red chilli powder
1 tsp / 5 ml
garam masala
powder
(see page 80)
1.
Grind together ginger and garlic into a paste, adding water
(1 tbsp/15 ml) a little at a time.
2.
Pour remaining water ( 6
1
/
4
cups/1.5 litres) in cooker. Add
rajma
and 2
1
/
2
tsp/12.5 ml salt. Stir.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 11 minutes
*
.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker. Remove all cooking liquid. Measure and keep
aside 4
1
/
2
cups/1.1 litres of cooking liquid. (If it is less, add water to
make it 4
1
/
2
cups/1.1 litres. If it is more, keep the remaining cooking
liquid
**
separately.) Take out
rajma
and keep separately. Wash and
wipe dry cooker.
6.
Heat oil in cooker on high heat about 2 minutes. Add chillies.
Stir a few seconds. Add onions and stir fry till golden brown (see
page 80,
Frying onions
). Add ginger-garlic paste. Stir a few
seconds. Add tomatoes, chilli powder and remaining salt (2
1
/
2
tsp/
12.5 ml). Cook on high heat till oil shows separately (about
5 minutes), stirring occasionally. Add the reserved cooking liquid
(4
1
/
2
cups/1.1 litres). Mix.
7.
Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 5 minutes.
*
Some varieties of
rajma
may take longer to cook (up to double
the time).
**
If the gravy after pressure cooking is too thick, add remaining
cooking liquid as desired.
NORTH INDIAN RECIPES
