Rajma recipe : A Flavourful North Indian Red Kidney Bean Curry

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Rajma is a classic North Indian curry made with red kidney beans cooked in a rich and aromatic tomato-based gravy. It’s a favorite comfort food for many and pairs wonderfully with rice or Indian bread. Here’s how to make a delicious Rajma curry:

Ingredients:

  • 1 cup dried rajma (red kidney beans)
  • 3 cups water (for soaking)
  • 2 tablespoons ghee or oil
  • 1 large onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 large tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2-3 green chilies, slit (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 cups water (for cooking)
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving (optional)

Instructions:

1. Soaking and Preparing Rajma:

  1. Rinse the dried rajma (red kidney beans) under running water to remove any dirt or impurities.
  2. Place the rajma in a large bowl and add enough water to cover them. Allow them to soak for at least 6-8 hours or overnight. This step is essential to soften the beans and reduce cooking time.

2. Cooking the Rajma:

  1. After soaking, drain the soaked rajma and rinse them again under cold water.
  2. In a pressure cooker, add the drained rajma and 2 cups of water. Close the lid and cook on medium-high heat.
  3. After the first whistle, reduce the heat to low and let it cook for about 15-20 minutes or until the rajma becomes tender. Cooking times may vary, so follow the instructions for your pressure cooker.
  4. Once cooked, remove the pressure cooker from the heat and allow it to cool naturally. Do not release the pressure manually.

3. Preparing the Rajma Gravy:

  1. In a separate pan or skillet, heat ghee or oil over medium heat.
  2. Add cumin seeds and bay leaf. Let the cumin seeds splutter.
  3. Add the finely chopped onion and sauté until it becomes soft and translucent.
  4. Stir in the minced garlic and ginger. Sauté for another 2-3 minutes until the raw aroma disappears.
  5. Add the tomato puree and green chilies. Cook this mixture until the oil starts to separate from the tomatoes and it becomes a thick paste.
  6. Reduce the heat to low, and add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes until the spices are well incorporated into the tomato mixture.
  7. Once the rajma are cool enough to handle, add them to the tomato mixture. Stir to coat the beans with the flavorful tomato and spice mixture.
  8. Add 2 cups of water to the mixture and bring it to a simmer.
  9. Cover the pan and let the rajma simmer on low heat for about 15-20 minutes. This allows the flavors to meld and the curry to thicken.

4. Serving Rajma:

  1. Garnish the Rajma with fresh coriander leaves.
  2. Serve hot with steamed rice or Indian bread like roti or naan.
  3. Optionally, serve with lemon wedges for a tangy kick.

Tips:

  • You can adjust the spiciness by varying the amount of green chilies and red chili powder.
  • If you don’t have a pressure cooker, you can cook the soaked rajma in a regular pot until they are tender, which may take around 1-2 hours.

Rajma – A Comforting North Indian Delight:

Rajma is a hearty and flavourful curry that’s perfect for satisfying your cravings for rich, aromatic Indian cuisine. Whether you enjoy it with rice or bread, this dish is a beloved staple in North Indian households for a reason. Enjoy the creamy, spicy, and wholesome goodness of Rajma!

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