Rajma Recipe

Rajma (Red Kidney Bean Curry) Recipe

Ingredients:

1 cup rajma (red kidney beans), soaked overnight

2 large onions, finely chopped

2 tomatoes, pureed

1 tbsp ginger-garlic paste

2-3 green chilies, slit (optional)

1 tsp cumin seeds

1-2 bay leaves

1-inch cinnamon stick

2-3 cloves

1 black cardamom (optional)

1 tsp turmeric powder

1 ½ tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

2 tbsp oil or ghee

Fresh coriander leaves, chopped (for garnish)

Salt to taste

Water as needed


Instructions:

1. Soak and Cook Rajma:

Rinse the soaked rajma and pressure cook it with water and a little salt for 4-5 whistles (or until soft). If using an instant pot, cook on high pressure for 30 minutes. Once done, keep it aside.



2. Prepare the Masala:

Heat oil or ghee in a pan. Add cumin seeds, bay leaves, cinnamon stick, cloves, and black cardamom. Sauté for a few seconds until fragrant.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies, and sauté for another 2 minutes.



3. Cook the Tomato Base:

Add the tomato puree and cook until the oil starts to separate.

Add turmeric, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for 3-4 minutes.



4. Add the Rajma:

Add the cooked rajma along with its water to the masala. If needed, add more water to adjust the consistency.

Simmer the curry on low heat for 15-20 minutes, allowing the flavors to blend.



5. Finish the Dish:

Stir in the garam masala and adjust salt to taste. Let it simmer for another 5 minutes.

Garnish with fresh coriander leaves.



6. Serve:

Serve hot with steamed basmati rice, roti, or naan.



Enjoy your hearty, flavorful rajma!


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