Rajma recipe, a hearty kidney bean curry, is a beloved staple in North Indian cuisine, especially in Punjabi households. This dish, with its rich and aromatic tomato-based gravy, is a comfort food for many, often served with steamed basmati rice or hot, buttered chapatis.
Rajma (Kidney Bean Curry) Recipe
Equipment
- Pressure cooker or large pot
- Medium saucepan
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Stove
- Serving bowls
Ingredients
For Cooking the Beans:
- 1 cup dried kidney beans (rajma)
- 4 cups water
For the Curry:
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- ½ cup water (or as needed)
- Fresh coriander leaves, chopped (for garnish)
Instructions
Prepare the Beans:
- Rinse the dried kidney beans under cold water.Soak the beans in a large bowl of water overnight or for at least 8 hours.Drain and rinse the soaked beans.In a pressure cooker or large pot, add 4 cups of water and the soaked beans. Cook for about 20-25 minutes under pressure (or until the beans are tender). If using a pot, it will take about 45-50 minutes of simmering. Drain and set aside.
Prepare the Curry:
- Heat oil in a medium saucepan over medium heat.Add cumin seeds and let them splutter.Add finely chopped onions and cook until they turn golden brown.Stir in the ginger-garlic paste and chopped green chili (if using). Cook for 1-2 minutes until fragrant.Add chopped tomatoes and cook until they break down and become a thick sauce.Mix in turmeric powder, garam masala, coriander powder, cumin powder, red chili powder, and salt. Cook for 2-3 minutes until the oil starts to separate from the mixture.Add the cooked kidney beans and 1/2 cup of water (or more if needed) to the pan. Stir well to combine.Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes. This allows the flavors to meld together.Adjust salt and spices as needed.
Garnish and Serve:
- Remove from heat and let the curry rest for 10 minutes to enhance the flavors.Garnish with fresh coriander leaves.Serve hot with steamed rice, roti, or naan.
Notes
Enjoy your delicious Rajma Curry!
Rajma is not just about the flavor but also about the warmth it brings to the table, making it a perfect dish for cozy family meals. Whether you’re new to Indian cooking or looking to perfect your recipe, this detailed guide will help you create an authentic Punjabi Rajma that’s both flavorful and nutritious.
More Vegetarian Recipes:
Ingredients:
For the Rajma:
- 1 cup kidney beans (Rajma), soaked overnight
- 4 cups water (for pressure cooking)
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 cloves
- 1 black cardamom pod
For the Gravy:
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric powder
- 1.5 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (Kasuri methi)
- 2 tablespoons cooking oil or ghee
- Salt to taste
For Garnishing:
- Fresh coriander leaves, chopped
- A dollop of butter or cream (optional)
Instructions for Rajma Recipe:
1. Preparing the Rajma:
- Soak the Rajma: Rinse 1 cup of kidney beans thoroughly and soak them in enough water overnight or for at least 8 hours. This helps soften the beans and reduces cooking time.
- Pressure Cook: Drain the soaked Rajma and transfer it to a pressure cooker. Add 4 cups of water, a bay leaf, cinnamon stick, cloves, and black cardamom. Pressure cook on medium heat for about 15-20 minutes or until the beans are soft and fully cooked. They should easily mash when pressed between your fingers.
- Check the Beans: Once cooked, drain the beans, but reserve the cooking liquid. This starchy liquid will be used later to thicken the curry.
2. Preparing the Gravy:
- Sauté the Onions: Heat oil or ghee in a large pan or skillet. Add cumin seeds and let them crackle. Add finely chopped onions and sauté until they turn golden brown. This step is crucial for a deep, rich flavor.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
- Tomato Puree: Add the pureed tomatoes to the pan. Cook until the oil starts to separate from the mixture and the tomato puree thickens, which should take about 7-10 minutes.
- Spice It Up: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for another 2-3 minutes to let the spices blend with the tomato-onion mixture.
3. Combining Rajma and Gravy:
- Mix the Beans: Add the cooked Rajma to the gravy. Pour in the reserved cooking liquid to achieve your desired consistency.
- Simmer: Let the curry simmer on low heat for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Finish with Garam Masala: Sprinkle garam masala and dried fenugreek leaves (Kasuri methi) over the curry. Stir well and cook for another 2 minutes.
- Taste and Adjust: Check the seasoning and adjust salt if needed.
4. Garnishing and Serving:
- Garnish: Turn off the heat and garnish the Rajma with freshly chopped coriander leaves. You can also add a dollop of butter or cream for extra richness.
- Serve: Serve hot with steamed basmati rice or chapati. Rajma-Chawal (Rajma with rice) is a classic pairing that’s both satisfying and comforting.
Tips for the Perfect Rajma Recipe:
- Soaking: Ensure the beans are soaked well to avoid extended cooking times.
- Pressure Cooking: If the beans are not soft enough after the first round of pressure cooking, you can cook them for an additional 5-10 minutes.
- Slow Simmer: Allowing the curry to simmer on low heat for a longer period helps the flavors to develop fully.
- Ghee or Butter: Using ghee or butter instead of oil enhances the flavor of the dish, giving it a more authentic Punjabi taste.
Rajma is more than just a dish; it’s a tradition that brings families together, evoking nostalgia with every bite. Enjoy this soul-warming curry, rich in protein and packed with flavor, perfect for a comforting meal any day of the week.