Punjabi Rajma Curry

This dish doesn't require chopping but only grinding and boiling. I got this recipe from Nita Mehta's book.

Ingredients:
Rajma or red kidney beans - 1.5 cups
Chana dal - 1 tbsp.
Onions - 2
Ginger - 1 inch
Garlic - 8 flakes
Tomato puree - from 3 tomatoes
Bay leaf - 1
Black Cardamom - 1 (only seeds needed)
Cloves - 2
Turmeric powder - quarter tsp.
Coriander powder - 3 tsp.
Red chilli powder - 1 tsp.
Amchur powder - 1/4 tsp.
Garam Masala - half tsp.
Curd - half cup (beaten well)
Coriander - 2 tbsp.
Salt
Oil

Method:
Soak rajma and chana dal overnight.
Pressure cook rajma and chana dal with little salt.
Grind onion, ginger and garlic to a paste.
Heat oil in a kadai and add bay leaf, black cardamom seeds and clove.
Add onion paste and fry till it changes to golden brown.
Reduce heat and add turmeric powder, coriander powder, chilli powder, amchur & garam masala.
Stir these ingridients for a few minutes.
Add tomato puree and cook till tomatoes turn dry and oil separates (in medium-flame).
Reduce heat and add beaten curd ( I forgot to add) and stir continuously till the masala turns red again and oil separates.
Strain and add the rajmas keeping the water aside.
Stir-fry on medium-flame for 2-3 minutes, mashing occasionally (I didn't mash).
Add the water of the rajma and required salt and let it cook for 5 minutes.
Remove from fire and add coriander leaves.
Serve with chapathis or boiled rice.

Posted in: Punjabi Cuisine, side dish