My Maya used to make the best Indian food ever!
I learned all my cooking basics from her. I would spend every summer vacation, during my undergrad years, in the kitchen with her learning anything she could teach me so I could eat “real food” whilst away in college in the US.
Rajma, made with red kidney beans, is a classic comfort food in any Punjabi home. There is nothing like eating rajma-chawal ( rajma and rice).
Here is the way that Maya used to make her Rajma.
Kidney beans – soak overnight and boil till almost done
3-4 small tomatoes – pureed
2 medium onions ground
2 tbsp. oil
1 tsp. cumin seeds
2 black cardamom pods (moti elaichi)
1 small stick cinnamon
2 tsp. coriander powder
1 tsp. turmeric
2 tbsp. garlic and ginger, ground together
Chili powder to taste
1 bunch cilantro, chopped
• Heat 3 tbsp. oil in a cooking pot.
• Add cumin seeds, black cardamom elaichi, 3 bay leaves and cinnamon.
• Add ground onions cook for about 10 minutes.
• Add ground garlic and ginger and cook 10 minutes.
• Add coriander powder, 2 tsp. turmeric and chili powder to taste.
• Cook for a minute and then add tomato puree.
• Let the whole mixture thicken and cook well for about 15 minutes.
• Add beans with water (that it was boiled in) and allow the mixture to come to a boil.
• Add salt and mix well.
• Cook the mixture in a pressure cooker for about 20 minutes.
• Garnish with cilantro and serve hot with basmati rice.