Rajma Recipe
A popular north Indian or Punjabi curry recipe made with kidney beans and Indian spices.
Ingredients
- 2 cups Soaked overnight, kidney beans (rajma)
- 1 Medium Onion, finely chopped
- 2 Medium Tomatoes, finely chopped
- 1 Green chili, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon 1 teaspoon of garammasala
- 1 teaspoon Turmeric powder
- Salt for taste
- tablespoons Oil
- 2 cups Water
Instructions
- Rinse the soaked kidney beans for 8 hours, then pressure cooks them for three to four whistles with two cups of water and a pinch of salt to make them soft and tender.
- Cumin seeds are added to hot oil in a skillet and cooked until they sputter.
- Add the green chilli and onions, and cook until the onions are transparent.
- Ginger-garlic paste should be added and sautéed for a minute to remove the raw smell.
- After being added, cook the chopped tomatoes until they are mushy.
- Salt, coriander powder, red chilli powder, garam masala, turmeric powder, and all the dry spices are added and sautéed for one minute.
- Mix thoroughly after adding the water and cooked kidney beans.
- Let the curry simmer on low heat until the gravy thickens for 15 to 20 minutes.
- Serve hot with steaming rice or Indian bread.