Rajma Rasmisa/Red Kidney Beans In Onion-Tomato Masala

Rajma/Red Kidney Beans/Red Beans, are mostly used in Mexican cuisine, though many delicious Indian dishes prepared with this incredible beans do exists. I have been looking for something new to cook with this fantastic beans and i found this lipsmacking rajma curry at Chef Sanjeev Kapoor's Khanna Khazana. This recipe tempted me a lot to give a try with, obviously i gathered all the ingredients to dish out this fantastic bean. Trust me, this rasmisa tastes absolutely delicious and you doesnt need anything special to make this interesting dish. Served along with a simple pulao or rotis, am sure this masala makes an excellent pair to relish without any guilt. Prepared with simple spicy powders,grated onion and tomato puree, this rasmisa curry is one of the easiest dish to prepare without any fail.

This lipsmacking kidney beans Rasmisa is going to be a part of this month's blogging marathon as am running with 5 ingredients for 5 weeks as theme. Every week, i have been showcasing a dry bean and this week's main ingredient is Rajma aka Dry Red Kidney Beans. After dishing out a fingerlicking Tamil nadu style tangy gravy aka Vatha Kuzhambu, am taking you all to North India. Do you know Kidney beans are produced largely there, hence North Indians gets good quality of Rajma. I love rajma very much, needless to say my blog have many delicious dishes i cooked with this protein rich beans, eventhough i have many more to cook and blog about. As much as like chickpeas, i love to cook with this beans often. Obviously my freezer will always have this already soaked rajma as they are handy whenever i feel like cooking with this beans.

1+1/2cups  Kidney beans/Rajma
2 Onions (chopped finely)
1inch Ginger (grated)
6 Garlic cloves (minced)
4nos Ripen tomatoes (pureed)
1tbsp Coriander powder
1tsp Red chilly powder
1/4tsp Turmeric powder
1tsp Garam masala powder
2 Bayleaves
Salt
Oil

Soak the kidney beans overnite, next day wash it and cook with enough salt and water in pressure cooker upto 3 whistles.

Heat oil in a pan, fry the bay leaves until they turns brown, add the finely chopped onions and saute until they turns transculent.

Add the grated ginger, minced garlic, cook for a while. Now add the tomato puree, cook for a while.

Now add the coriander powder, red chilly powder, turmeric powder, salt, sauté until the oil gets separates.

Add the cooked beans with the cooked water, bring it to boil.

Finally add the garam masala powder, cook until the mixture turns thick.

Serve hot with rice or rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
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