Punjabi Rajmah Curry

Hello Friends,
    Rajma (kidney beans) are all time favourite of kids and adults too....They are available in two colours, white and red. Its a famous recipe from North India which is enjoyed along with boiled rice.
This recipe I learnt from my MOM ......She is a great cook, Love you MOM :)

 Ingredients:

• 1 cup rajmah (white kidney beans)
• 2 medium size onion (paste)
• 3 medium size tomatoes (pureed)
• 1/2 cup beaten curd
• 4 tbsp oil
• 1 tbsp ginger-garlic paste
• Salt acc. to taste
• 1.4 tsp red chilly powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp rajmah masala (optional)

Garnish: Chopped coriander Leaves.

Method:

• Wash and clean rajmah and soak them in water overnight or 6-8 hours.
• Pressure cook rajmah with enough water to give 2 whistles. Keep on low flame for half an hour. Remove from fire.

• Heat oil in a kadhai, add onion paste and ginger-garlic paste.
• Mix well and saute till the mixture turns golden brown.
• Now add tomatoes and mix well. Cook till oil separates.

• Add beaten curd and stir continuously on low flame till oil separates  again.
• Add all the dry masalas, mix well.
• On pour this masala into the pressure cooker and mixed nicely with boiled rajmah.
• Keep the rajmah on low flame for 5-7 minutes and keep mashing the rajmah occasionally. 
• Now close the lid and pressure cook again for 8-10 mins on low flame after the first whistle.
• Remove from fire and garnish with chopped coriander.
• Serve hot with boiled rice or rotis.

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