Step-by-Step Guide to Prepare Any-night-of-the-week Pindi Rajma

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The ingredients needed to make Pindi Rajma:

1. Prepare 1 cup Rajma (Kidney Beans), soaked overnight
2. Get 2 bay leaves
3. Get 1 " cinnamon stick
4. Make ready 2-3 green cardamoms
5. Make ready 4-5 cloves
6. Take 1-2 tea bags
7. Get 2-3 tbsp. oil
8. Prepare 1 tsp. carom seeds (ajwain)
9. Make ready 2 green chilies, slit
10. Take 1 tsp. ginger, chopped
11. Make ready 1 tsp. garlic, chopped
12. Take 1/4 tsp. asafoetida (opt)
13. Prepare to taste salt
14. Take 12 tsp. turmeric powder
15. Get 1 tsp. red chili powder
16. Take 1 tsp. coriander powder
17. Make ready 1 tsp. cumin powder
18. Make ready 1 tsp. kasuri methi (dry fenugreek leaves)
19. Prepare 1 tsp. amchur powder (dry mango powder)
20. Get 1 tsp. anardana powder (pomegranate seeds powder)
21. Make ready 1/4 cup tamarind water
22. Get 1 tsp. coriander leaves, chopped

Instructions to make Pindi Rajma:

1. Pressure cook the soaked rajma in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli instead) for 8-10 minutes on a low flame after the first whistle.
2. Open the lid when it cools down. Discard the whole spices and the tea bags.
3. Heat oil in a pan & temper with carom seeds, asafoetida, green chilies, - ginger and garlic. Saute for few seconds.
4. Add all the dry spices & saute for a few seconds.
5. Now add the boiled rajma and simmer till it turns slightly thick.
6. Mash it with a potato masher.
7. Add the tamarind water & simmer till you get the desired consistency.
8. When done, switch off the flame and garnish with coriander.
9. Serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, plain rice or jeera rice.

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