Recipe of Perfect The no soaked Rajma Masala recipe(red kindey beans curry)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, the no soaked rajma masala recipe(red kindey beans curry). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. You can cook the no soaked rajma masala recipe(red kindey beans curry) using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make The no soaked Rajma Masala recipe(red kindey beans curry):

1. Make ready 1 Glass Rajma
2. Make ready 5 tomato pureed
3. Prepare 2 big Chopped Onions
4. Prepare 1 tbsp Ginger Garlic Paste
5. Make ready 2 Cloves
6. Make ready 1 Tej patta
7. Prepare 1 Black cardamon
8. Prepare as required Rajma Masala
9. Make ready Pinch Hing
10. Take 1 tsp Jeera
11. Prepare to taste Salt
12. Get 1/2 tsp Haldi powder
13. Take as per taste Red Chilli powder
14. Take Few Chopped green chillies
15. Take as required Garam Masala
16. Prepare 1 Lemon juice (optional)
17. Make ready as required Coriander leaves

Steps to make The no soaked Rajma Masala recipe(red kindey beans curry):

1. Wash and Soak the Rajma in some water for at least an hour or till you prepare the masala. I have used the dark red ones which take even longer to cook and are traditionally soaked overnight so it is easier to cook them. However, if you do have the time go ahead and soak them overnight.
2. Heat oil in a pan add the Cumin seeds, jeera, chopped Onions and Green Chillies and sauté. I have not chopped the onions finely as will make a puree later. Once the Onion starts to brown add the Tomatoes puree and Ginger Garlic paste and cook till it all becomes mushy.
3. Let this mixture cool a little before you puree it else your grinder would burst because of the heat.
4. In the same pan add this Puree and let it cook for 7 – 10 minutes or till the oil separates.
5. Add the Cumin, Coriander, Red Chilli, Rajma masala, Garam masala powders, Salt and cook for a further 5 minutes. Once you start getting a faint aroma of the masalas add the Rajma (without the water) and sauté for another 7 – 8 minutes till the masala becomes really dry.
6. I cooked the Rajma for on a medium flame till they were soft and completely in tune with the masala that they were coated in. It took me around 15 – 18 whistles. Sprinkle the fresh Coriander on top.

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