Ingredients

• 2 cups - dry red bean kidney, soaked overnight
• 1 tbsp - ginger, crushed
• Salt
• 1 - onion, chopped
• 2 - garlic cloves, minced
• 2 - tomatoes, chopped
• 1 tsp - garam masala
• 1/2 tsp - carom seeds
• 1/4 tsp - fenugreek powder
• 1/2 tsp - red chilli powder
• 1 tbsp - coriander powder
• 1/2 tsp - turmeric powder
• 1/4 cup - coconut milk
• Oil as required
• Salt to taste
• 1 tbsp - coriander leaves, chopped

How to Make Rasedar Rajma (Rajma in Curry Sauce)

• In a pressure cooker, add the dry red kidney beans, crushed ginger, salt with enough water and cook in high flame until it whistles twice.
• Drain the water and keep it aside for making sauce.
• To the beans add 3 cups of water and bring it to boil until the beans are cooked and keep it aside.
• In a pan saute onions in oil, stir until they turn translucent.
• Add the carom seeds, crushed garlic cloves and stir for a while.
• Add the chopped tomato pieces, cook until they turn pulpy.
• To this add coconut milk, coriander seed powder, red chilli powder, garam masala powder, salt and fenugreek powder.
• Add the drained cooked water, stir well and cook till the ingredients blend well.
• Finally add the cooked beans to sauce and cook till the gravy turns thick.
• Sprinkle chopped coriander leaves and serve hot.
• Recipe courtesy: Priya Easy N Tasty Recipe