of water and salt and cook under pressure till 4-5 whistles are given out.
(Skip this step if using canned kidney beans). Drain and reserve the cooking liquor.
Heat 1 tsp oil in a pan. Add onions and sauté till they turn pink. Let it cool down and blend it into a paste.
Heat the remaining oil in the same pan. Add ginger-garlic paste and sauté for a minute.
Add tomato puree and mix. Sauté for 3-4 minutes
Add pureed onion, coriander powder, cumin powder and red chilli powder and mix well.
Cook till the oil separates out. Add the kidney beans and mix well. Crush a few beans as you add them. This provides a good texture to the curry.
Add some cooking liquor (or water) and salt and stir to mix.
Mash the beans a bit and stir again.
Add garam masala powder, salt if required mix well and cook for 5-7 minutes
Garnish with coriander leaves and serve hot with Rice/roti.My Take:
-Add the Rajma along with the water and spinach and mix well. Rajma/KidneyBeans - 1/2 a cup. -Soak the Rajma/Kidneybeans overnight or for 6 hours. -Add the onions and sauté until golden,Next add the Tomatoes and the powder and 2 Tb of water (you can also add the water from the Rajma /Kidneybeans)and mix well
The wedding we attended in Bangalore had many distinctive Punjabi features. Like social customs, we are more open now to embrace different kinds of cuisine and the Rajmacurry, once associated with the Punjab is today available, as that old cliche goes, from Kashmir to Kanyakumari
Red kidneybeans (rajma), Onions and tomatoes. Add the boiled rajma and mix well. 1 1/2 cups red kidneybeans (Rajma). Wash and soak the kidneybeans in about six cups of water for at least 6 hours (the beans will double in volume). Pressure cook the rajma with 3-4 cups of water and salt till totally cooked and soft. 1 1/2 cups red kidneybeans (Rajma)