Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, white rajma curry. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

White Rajma Curry is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. White Rajma Curry is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook white rajma curry using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make White Rajma Curry:

1. Prepare 1 big cup White/Chaitra Rajma/kidney beans (300 gms)
2. Make ready 3 large onions
3. Make ready 3 large tomatoes
4. Prepare 6 garlic cloves
5. Take 1 inch ginger
6. Prepare 1 tbsp red chilli powder
7. Get 1 tbsp coriander powder
8. Prepare 1/2 tbsp cumin powder
9. Take 1 tsp turmeric powder
10. Make ready 1 tsp cumin seeds
11. Make ready 1/2 tsp asafoetida powder
12. Prepare 1/2 inch ginger (thin juliens)
13. Prepare 1 tbsp ghee
14. Make ready 1 tbsp mustard oil
15. Take as per taste Salt
16. Make ready 2-3 cups water

Instructions to make White Rajma Curry:

1. Soak the rajma overnight or for 8-12 hours. Pressure cook the rajma with some salt for 4 whistles or till it's soft.
2. Grate the onions and tomatoes separately. Alternatively, you can chop it in a chopper. It works faster and is less tedious. Take the ginger and garlic in a mortar and pestle and crush it well. This somehow lends good fragrance. Julien the other small piece of ginger to be used during the cooking.
3. In a kadhai add oil and ghee and let it heat up. Add the cumin/jeera and let it roast and swell. Add the asafoetida along with crushed ginger and garlic. Saute for a minute on medium flame. Stir and now add the grated onions. Saute till the onions just about start getting the brown colour. Now add the dry spices, red chilli, coriander, cumin, turmeric powder and quickly saute. If needed add a tbsp or two of water so that the spices don't burn.
4. Roast it well. Now add grated tomatoes and roast it nicely for 5 minutes. The oil should start separating and you would see it on the outside of the masala. We are anyways making it with less oil so it is healthy :). Add salt as per taste and garam masala and stir. Add a few tbsp of water in between if required to avoid burning of the masala.
5. At this point, add 2 cups of water and bring it to a boil and then cover the lid and let it simmer for 5 mins. The masala is cooked. Now add the rajma and julienne of ginger. Stir it and check for consistency. Cover the lid and cook on a slow flame for 10 mins. Open the lid and crush a few rajma which are lying at the bottom of the kadhai. This will give little thickness and creaminess to the curry. Cook for 2 mins or till you have the right texture and switch off the flame. Serve with rice.

So that’s going to wrap this up with this exceptional food white rajma curry recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!