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Rajma - A Red Kidney Beans Curry
Rajma is a North Indian dish but due to lovable and universal taste, it is adored everywhere. Usually made on special occasions like marriages and parties, you don't wait for an opportunity like that to enjoy this dish - follow this recipe and make it whenever you feel a craving for it. Rajma is basically red kidney beans.
Some people cook the rajma without the pressure cooker but it takes more time, so I do this with the pressure cooker. I have added whole garam masala which infuses its wonderful and richly spiced flavor into the curry, while the amchur powder gives a lovely tangy taste to this dish. The ghee adds to the taste and the curry itself, has a magnificent red color to it, and tastes so good.
So, look at this recipe and be sure to try it out.
- 200 gms rajma (red kidney beans)
- 2 medium size onions
- 2 medium size tomatoes
- 1 tbsp giger-garlic paste
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/4 tsp amchur powder (dry mango powder)
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp garam masala powder
- 1 each of cardamom, clove and cinnamon
- 1/2 tsp sugar
- Salt (according to taste)
- 1 tbsp pure ghee (clarified butter)
- 1 tbsp chopped coriander leaves
- 1 bay leaf
- 4 tbsp oil
1. Soak the rajma overnight.
2. Cut the tomatoes and onions finely.
Instructions for cooking
1. Cook the rajma in a pressure cooked for 20-25 minutes.
2. Heat oil in a pan and add bay leaf, cardamom, cloves and cinnamon, and when they splutter, add your onions and stir fry till the onions change in color.
3. Add ginger-garlic paste and stir for a minute, then add tomatoes and stir fry till the tomatoes get tender. Now, add 2 tbsp of water and on a slow flame, add turmeric, chilli, coriander, cumin, amchur and garam masala powder, and stir fry for a minute or two. Then, add sugar and salt. Stir fry for a minute and you'll notice the oil separating from the masala which indicates that the masala is done.
4, Now, add the boiled rajma in the pan and add cup of water and on a slow flame, cook the rajma with the lid on for 15-20 minutes by which time, the water would have dried out or reduced, and the consistency of the curry would be thick - if you like and according to your preference, you may add some water to adjust the consistency of your curry. Switch off the flame when you see curry is done.
5. Add pure ghee and mix it into the curry.
6. Garnish with coriander leaves.
7. Your tasty Rajma is ready.
This is a wonderful and rich beans dish. My love for this has grown since I was a kid and now I just gorge on it. When I started cooking this myself, I loved having it more and it gave me the opportunity to share it with my friends and family when they were over at my place. You can serve this with your rotis, parathas and puris or any type of rice.
I am sure you will try this out and enjoy it just like I do.