- ½ cup Kidney Beans / Rajma
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 Green chili, chopped
- 1/2 tsp Red chili powder
- Salt To taste
- ½ tsp Turmeric powder
- 2 tomatoes, chopped
- ½ tbsp. Ginger garlic paste
- 2 tbsp Vegetable oil
- 1 tbsp Knorr Chefs Dal masala
Soak the Kidney beans/ Rajma overnight and pressure cook it along with some salt for about 5 minutes or till kidney beans are cooked properly.
Heat the oil in a pan and sauté with cumin seeds, when it splutters add chopped onion and green chilli. Fry the onion until dark golden brown.
Add chopped tomato, ginger-garlic paste, salt to taste, red chilli powder and turmeric powder. Add 2-3 teaspoon water and cook the spices on slow heat till the tomato is mushy.
Add 1 tbsp of Knorr Chef’s Dal Masala and sauté well
Add cooked Rajma along with 1 cup of water (150 ml) .
Mix it well and cook for another 5 minutes on medium heat.
Garnish with fresh chopped Coriander leaves.
Serve hot and enjoy.