Rajma

Rājmā[1] (Hindi: राजमा, Urdu: راجما) or Rāzmā[1] (Kashmiri: राज़मा, رازما) is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although, kidney bean is not of Indian origin, it is a part of regular diet in northern regions Punjab, Kashmir, Delhi, Haryana and Himachal Pradesh. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.[2] Being popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.[2]
Ingredients:
Rajma        1 cup
Onion    1
Tomato    1   
Green chilli    1
Garlic    4-5
Ginger    an inch
Red chilli powder        1 tsp.
Turmeric Powder        1/2 tsp.
Coriander powder        1 tsp.
Garam Masala Powder         1 tsp.
Vegetable oil    3 tbsp.
Salt to taste   
Coriander leaves  for garnishing
  
    
Method:
1.    Soak rajma in water overnight.
2.    Pressure cook rajma until tender.
3.    Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4.    Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.    Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.   
Add water enough to make thick gravy. Bring the gravy to boil.
7.    Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
    
     Garnish with chopped green coriander leaves and serve hot.
     

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