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Blend the onions in a blender and make onion paste.
Seperately, blend the tomatoes, garlic, and ginger in a blender and make tomato, garlic, and ginger paste.
Put your pressure cooker on the stove, add the oil and heat it, just heat it. Get yourself an egg and beat it. Ignore the last sentence. Once you've got her nice and hot, slowly, slowly, push in the hot black pepper, bay leaf, mace, and nutmeg. Add the onion paste and fry till the onion paste gets to be a nice golden brown. Ask yourself, what can brown do for you? Now add the tomato, garlic, and ginger paste, then add the spice. Call me. Or put in the salt, turmeric, chilli powder, coriander powder, and the garam, garam masala. Don't touch your eyes - it will hurt. Cook till the oil kinda separates from the pastes. It is almost time for putting in the Rajma (Kidney Beans). Wash and drain the gunk that they soak the canned Rajma in. Add the Rajma to the simmering sexy mixture in your pressure cooker. Add the yoghurt. It really helps with digesting and neutralizing the acid in your stomach. It does not hurt. If you have a couple of potatoes, skin them and add them now. Pour in enough water to cover the rajma and potatoes. Now close the pressure cooker lid and let everything proceed as nature intended.
Follow pressure cooker instructions for how to cook using the pressure cooker. Mine says to put the weight on, turn the flame to high, wait till there is a loud persistent hiss, then turn the flame to medium and wait for 10 minutes.
Before serving, sprinke the coriander over the hot, seething mixture. Serve with basmati rice - or with chapatis, parothas, nan, or other indian breads.
If you liked it let me know. Enjoy!