Rajma Recipe
Rajma, or kidney bean curry, is a popular North Indian dish consisting of red kidney beans in a thick tomato-based gravy, seasoned with fresh spices and herbs, commonly served with rice.
Nutrition Values
How to Make Rajma
- 1
Soak the rajma (kidney beans) overnight in water.
- 2
Drain the rajma and rinse in fresh water, then transfer to a pressure cooker with enough water to cover the beans and pressure cook for 6-7 whistles or until they are soft.
- 3
Heat oil in a pan, add cumin seeds, and let them splutter.
- 4
Add onions and sauté until they turn golden brown.
- 5
Mix in ginger and garlic paste and fry until the raw smell disappears.
- 6
Combine the tomatoes and cook until oil starts to separate from them.
- 7
Add turmeric powder, coriander powder, cumin powder, and red chili powder to the mixture and sauté for a minute.
- 8
Pour the cooked rajma along with the cooking liquid into the pan and bring to a boil.
- 9
Simmer the mixture for 10-15 minutes or until the gravy thickens.
- 10
Stir in garam masala and cook for an additional 2 minutes.
- 11
Garnish with chopped coriander leaves and serve hot with rice.
Rajma Ingredients List
- kidney beans (1 cup)
- water (3 cups)
- oil (2 tablespoons)
- cumin seeds (1 teaspoon)
- onion (1 large)
- ginger paste (1 tablespoon)
- garlic paste (1 tablespoon)
- tomatoes (2 medium)
- turmeric powder (1/2 teaspoon)
- coriander powder (1 teaspoon)
- cumin powder (1/2 teaspoon)
- red chili powder (1 teaspoon)
- garam masala (1/2 teaspoon)
- coriander leaves (few sprigs)
