Rajma curry is an easy recipe made regularly at home. This dish of red kidney beans (rajma) being rich in proteins is very nutritious. When served with plain rice or jeera rice this dish lists as top favorite for the North Indians. Relish this yummy curry with the below recipe:
Preparation time: 1o minutes; Soak the red kidney beans in water for 6 hours.
Cooking Time: 20-25 minutes
Recipe Yield: 4 sevings
- Red Kidney Beans (rajma) - 1 cup soaked in water for 6 hours
- Onion (pyaz) - 1 big size finely chopped
- Tomato (tamatar) - 1 big size
- Ginger (adrak) - 1 tea spoon chopped
- Garlic (lehsun) - 3-4 petals chopped
- Green chilli (hari mirch) - 2 chopped
- Cumin Seed powder (jeera powder) - 1/2 tea spoon
- Black pepper powder (kali mirch powder) - 1/2 tea spoon
- Coriander powder (dhaniya powder) - 1/2 tea spoon
- Red chilli powder (lal mirch powder) - 1/4 tea spoon
- Turmeric powder (haldi powder) - 1 tea spoon
- Asafoetida (hing powder) - 1 pinch
- Cloves (laung) - 2-3
- Mustard oil or Refined oil - 2 table spoon
- Coriander leaves (hara dhaniya patti) - for garnish (as much required)
- Salt to taste
- Water to boil and steam the rajma and for gravy
- Wash the soaked kidney beans (rajma) well and steam them with 1 and a half cups of water, for 1 whistle in a pressure cooker. Lower the flame and let it cook for 12-15 minutes. Turn off the flame and allow it to cool. Remove the boiled kidney beans (rajma) along with the water from the cooker in a separate vessel to be used in later step. (Mash 1-2 kidney beans (rajma) with fingers to check if they are boiled properly)
- Heat a kadhai with some oil, and first add asafoetida (hing powder) to it. Now add chopped onions (pyaz) to the kadhai and suate them till golden brown.
- In a mixer grinder put the tomato (tamatar), ginger (adrak), garlic (lehsun), green chilli (hari mirch) and cloves (laung) to grind them to fine paste.
- Add turmeric powder (haldi powder) to the saute onions and mix well. Keep stirring and quickly add the tomato paste prepared in the previous step.
- Add the remaining spices, cumin seeds powder (jeera powder), black pepper powder (kali mirch powder), coriander powder (dhaniya powder) and red chilli powder (lal mirch powder). Cook the masala being prepared till it turns red and seperates from the oil.
- When the masala being prepared turns red and oil begins to seperate, add the boiled kidney beans (rajma) with water to it and mix. Allow it to cook on low flame for 5-7 minutes.
- Turn off the flame when the gravy thickens. Mash a few kidney beans (rajma) with the ladle which will also thicken the gravy.
- Transfer it to a beautiful serving bowl, and garnish with chopped coriander leaves (hara dhaniya patti).
(Tips: 1. After steaming the kidney beans (rajma) in pressure cooker, mash 1 or 2 of them to check that they are boiled properly; 2. Cook the masala on medium flame only. 3. If the boiled kidney beans (rajma) have excess water then do not use all of it. Use as much water as required for proper cooking of the rajma and a thick consistent gravy. If the water is less then add water as per requirement.)