Rajma Masala Curry & Jeera Rice Combo

Rajma Masala Curry and Jeera Rice make for a delicious and satisfying combo meal. Rajma Masala is a popular North Indian dish made with kidney beans cooked in a flavorful tomato-based gravy, while Jeera Rice is a fragrant rice dish cooked with cumin seeds. Here's a recipe for Rajma Masala Curry and Jeera Rice:

Ingredients for Rajma Masala Curry:

• 1 cup dried kidney beans (rajma)
• 2 tablespoons oil or ghee
• 1 medium-sized onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions for Rajma Masala Curry:

1. Rinse the kidney beans (rajma) thoroughly and soak them in water overnight or for at least 8 hours.
2. Drain the soaked rajma and transfer them to a pressure cooker. Add enough water to cover the rajma and pressure cook for about 5-6 whistles or until they are cooked and tender. Set aside.
3. Heat oil or ghee in a large pan or kadai over medium heat. Add the cumin seeds and let them splutter.
4. Add the chopped onions to the pan and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
6. Add the tomato puree or finely chopped tomatoes and cook until the oil separates and the tomatoes are well cooked.
7. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook the masala for a couple of minutes.
8. Add the cooked rajma along with its water (or add fresh water if the rajma was not cooked with enough water). Stir well and bring the curry to a boil. Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to blend together.
9. Adjust the consistency of the curry by adding more water if needed. Mash a few rajma beans with the back of a spoon to thicken the gravy, if desired.
10. Garnish with fresh coriander leaves and remove from heat. The Rajma Masala Curry is ready to be served.

Ingredients for Jeera Rice:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• Salt to taste

Instructions for Jeera Rice:

1. Rinse the basmati rice under water until the water runs clear. Soak the rice in water for about 20 minutes, then drain.
2. Heat ghee or oil in a large pot or saucepan over medium heat. Add the cumin seeds and let them splutter.
3. Add the soaked and drained rice to the pot and sauté for a minute, stirring gently to coat the rice with the cumin seeds and ghee.
4. Add water and salt to the pot and bring it to a boil.
5. Once the water comes to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
6. Remove the pot from heat and let it sit, covered, for 5 minutes.
7. Fluff the rice gently with a fork to separate the grains.

Serve the Rajma Masala Curry and Jeera Rice together as a combo. Garnish the curry with fresh coriander leaves and serve hot. This hearty and flavorful meal is perfect for lunch or dinner.