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Kidney Bean Sabji Recipe
Description
Kidney Bean Sabji is a flavorful and nutritious dish that is easy to prepare. It combines kidney beans (rajma) with a mix of spices, onions, and tomatoes, making it a wholesome and satisfying meal. Below is a detailed recipe, including ingredients, step-by-step instructions, and calorie information.
Ingredients
Instructions
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Soak Kidney Beans:
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Wash 1 cup of kidney beans thoroughly and soak them in water overnight or for at least 8 hours.
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Cook the Kidney Beans:
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Drain the soaked kidney beans and add them to a pressure cooker with 2 cups of fresh water.
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Pressure cook the beans for about 15-20 minutes (or 6-7 whistles) until they are soft and fully cooked. Set aside.
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Prepare the Masala:
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Heat 2 tablespoons of oil in a large pan or kadhai over medium heat.
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Add 1 teaspoon of cumin seeds and let them splutter.
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Add the minced garlic and grated ginger, sauté for a minute until fragrant.
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Add the chopped onions and green chilies. Cook until the onions turn golden brown.
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Add the Spices:
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Once the onions are browned, add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 tablespoon of coriander powder. Mix well.
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Add the pureed tomatoes and cook the mixture until the oil starts to separate from the masala, and the raw smell of tomatoes goes away (about 5-7 minutes).
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Combine the Beans with Masala:
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Add the cooked kidney beans (along with the water used to cook them) to the masala.
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Mix well and bring the mixture to a boil. You can add more water if needed to reach your desired consistency.
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Add salt to taste and 1/2 teaspoon of garam masala.
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Lower the heat and let the sabji simmer for 10-15 minutes to allow the flavors to meld together.
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Garnish and Serve:
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Garnish with freshly chopped coriander leaves.
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Serve the kidney bean sabji hot with rice, roti, or naan.
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