Rajma

Rajma is a gravy which is made with red Kidney beans. It is generally had with rice as well as paratha and roti. Though not a Bengali delicacy, over the years, I have come to appreciate and love Rajma and have served it many-a-times to my guests.
Let me share my Rajma recipe with you then.

Ingredients –
• Rajma or Red Kidney Beans
• Salt
• Turmeric
• Ginger paste
• Garlic paste
• Bay leaves
• Cinnamon
• Cardamom
• Cloves
• Cumin powder
• Coriander powder
• Green chillies
• Tomatoes
• Salt
• Sugar
For Garnishing –
• Onion
• Cilantro

Preparation –

• Soak Rajma for several hours.
• Wash well.
• Then boil (pressure cook) with a lot of water to which you shall add salt, turmeric powder, chopped ginger and chopped garlic.
• Now heat oil in a heavy bottomed pan.
• Temper with bay leaves, cinnamon, cardamom and cloves.
• Then fry finely chopped onion, ginger and garlic.
• To this add cumin powder, coriander powder, green chilies or chili powder, and garam masala powder.
• Cook well.
• When oil separates, add chopped tomatoes.
• Add a little bit of sugar to balance the sour factor.
• When the tomatoes are nearly mashed and cooked well, pour in the rajma and the water together.
• Boil well.
• Add cilantro.
• Garnish with finely chopped onion and green chilies.
• Serve with rice or roti.