Rajma

Rarely will a Punjabi household be found , where Rajma, or kidney beans, is not cooked and enjoyed. It is a favourite in regions in and around the frontier regions and the hills of the north. Rajma  as it is eaten in India is mostly served as a curry with steamed rice.Rajma Chawal is considered a comfort food , so here is the simple and basic Rajma recipes for all you homesick punjabi kudis and mundas.

1 cup rajma beans to be soaked overnight
Drained , soaked rajma beans, 2 onions chopped, 2 tomatoes chopped, 4 cloves, 2 green cardamoms pounded, 2 bay leaves, 2 X 2” pieces of cinnamon, 4 red chillies whole, 2 tbsp oil, 1 tsp each of turmeric, red chilli powder, garam masala, cumin powder, 2 tsp coriander powder, 2 tbsp ginger garlic paste,salt to taste , green coriander and 1 tbsp fresh cream .
Heat oil. Add in bay leaf, cloves, cinnamon, cardamom, red chillies. Add in onion and cook on a slow flame till translucent. Increase heat and sauté till light brown. add in ginger garlic paste and cook till oil separates. Add in tomatoes and cook till soft and pulpy. Mix together the powdered spices : turmeric, red chillin powder, cumin powder, coriander powder. Add to the tomato paste and salt to taste.Further cook till oil separates.Add in the soaked rajma beans and 1 1/2 cups water and cook under pressure for about 6 whistles. Cool and uncover. Check for doneness. If cooked , sprinkle garam masala powder and chopped coriander. Mix in about a tablespoon of fresh cream and serve hot with rotis, parathas, pooris.