Bhaderwahi Rajma (kidney Beans)
North indian | Mains
Kidney beans
116 calories/serving
40 mins
It’s a soul food for my family. Since childhood I have seen my mom bringing rajma ( kidney beans) from Jammu. Now I can totally relate to her emotions as you will find the most authentic bhaderwahi rajma there which has its own beautiful colour and aroma.
Instructions
1. Soak 2 cups of rajma / kidney beans overnight.
2. Pressure cook it with 1 black cardamom, 1 inch cinnamon stick and 1 tsp of salt for 30 minutes on low flame.
3. Now in a wok take 2 tbsp mustard oil, add 1 tsp cumin seeds, 1 bay leaf and 1 cup chopped onions. sauté it.
4. After 2-3 minutes add ginger and garlic paste. mix well.
5. Add 1 cup tomato purée and kashmiri rajma masala to give a authentic flavouring.
6. Mix well. when oil starts to separate add boiled kidney beans.
7. Add water and check it’s consistency. serve hot kidney beans curry with ghee and relish.
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