Rajma Curry

hello there...this is pooja...today im gonna post every punjabi's favorite delicious rajma and ofcourse mine favourite too...Rajma Curry is a weekly affair at our home and love it with jeera rice.Usually you need to soak the rajma overnight for around 8-9 hours but in case you have not soaked them but have urge to eat rajma,then cook it as per given below..

• 2 cups rajma chitra (kidney beans chitra(picturesque)
• 2 medium sized onions
• 2 medium sized tomatoes
• 2-3 green chillies
• 1 tblsp ginger garlic paste
• 2 tsp cumin seeds
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1-2 tsp red chilly powder
• salt to taste
• desi ghee

Pressure cook 2 cups of rajma in around 6-7 cups of water.Also add salt to taste.When 1 whistle comes,reduce the flame to sim and pressure cook it further for around half an hour.After half an hour,take the steam out.open the cooker and put approx 2 cups of water.Close the lid and cook it till 5-6 whistles...Rajma will become soft..

In a separate kadaai,put some desi ghee.Add cumin seeds till it crackles and becomes brown.Now add the blended onion and green chillies .saute them until the paste turns brown.Add the ginger garlic paste.Cook it.Then add the blended tomatoes and cook on medium flame till the ghee seperates from the mixture.Add the coriander powder,red chilly powder, garam masala and some salt.Let it cook for 1-2 minutes.Now add small quantity approx. 1 and a half cup cooked rajma curry on this mixture.Keep stirring it on medium flame for 1 minute and then add the remaining rajma.Mix it well and cook it further on medium flame till the consistency is somewhat thick or as you like.Your delicious rajma is ready.Serve it with plain or jeera rice.