A spicy kidney bean curry that is bursting with flavor! This curry is tangy, spicy, and oh-so nourishing.
This is my dad's secret recipe for how to make restaurant-quality rajma. The addition of cloves, choti elachi, and badi elachi, add phenomenal depth to this already flavorful dish. This mix of ingredients adds an earthiness and depth to your rajma, and is a great way to switch up the rajma recipe you've been using.
1 tsp cumin seeds (dry roasted and crushed)
1 c yellow onions (finely chopped)
2 tbsp oil
1 tbsp ginger (finely chopped)
1 tbsp garlic (finely chopped)
14.5 oz can of diced tomatoes
1 jalapeño (finely chopped)
1 tsp coriander powder
1/3 c coriander leaves and stems (loosely packed and chopped OR to taste)
1/2 tsp garam masala
1/2 tsp amchur powder
1/4 tsp turmeric
2 choti elachi
1 badi elachi
1 tsp salt
3/4 tsp red chili powder
4.5 c water
2 cans of kidney beans
Sauté your onions in oil until translucent and then add in hing
Next, add in your ginger and garlic and cook for another minute or so before adding in your dry roasted cumin powder, coriander powder, turmeric, red chili powder, garam masala, and amchur powder
Make sure to turn your heat to low so that you don't burn your spices, and then let everything simmer for another minute
Add in your can of diced tomatoes, your jalapeno, and your fresh cilantro (Note, for a smoother consistency you can throw your canned tomatoes into a food processor or just use crushed tomatoes)
Now add in your salt, choti elachi, badi elachi, and cloves, and simmer the mixture on a medium-low heat for another 10-15 minutes until all the water has released from the tomatoes.
Add in your rajma and water and cook for 30 minutes in your pressure cooker.
Note: To dry-roast your cumin seeds, simply heat your cumin seeds on a skillet over a medium heat until they turn fragrant and start to slightly darken in color. Be careful not over-roast because you do not want to burn the seeds. Then, crush your seeds with a mortar and pestle to create a fine powder.
Note: If you do not own a pressure cooker, I think an instant pot could be a good substitute. However, cooking times may vary. If you have neither than you can simply cover your pot with its respective lid and let it simmer, but the cook time will definitely be much longer than 30 minutes - it would probably be closer to an hour