Kidney Beans Rajma In Yogurt Sauce Recipes

KIDNEY BEANS (RAJMA) IN YOGURT SAUCE

Steps:

• Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
• Stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
• Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
• When ready to serve, garnish.
• with a bunch of chopped fresh cilantro, and serve with some plain or Jeera Rice!

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)

Steps:

• Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
• Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
• Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
• Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.