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Rajma
Rajma (Kidney Beans Curry)
(5 Litre pressure cooker)
Serves: 10
Pressure Cooking Time 20 minutes
10 g
ginger
12 flakes
garlic
½ cup
vegetable oil
3
whole dry red kashmiri chillies
2 large (300 g)
onions
grated
3 large (450 g)
tomatoes
chopped
1 tbsp
red chilli powder
5 ½ tsp
salt
2 ½ cups
kidney beans
soaked overnight or in hot water for 2 hours and drained
4 ¼ cups
water
1 tsp
garam masala powder
Method
1
Grind ginger and garlic into a paste.
2
Heat oil in cooker for about 3 minutes. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add tomatoes, chilli powder and salt. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. Add beans and water. Stir.
3
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
4
Remove cooker from heat. Allow to cool naturally.
5
Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Add garam masala powder. Stir. Serve hot.