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Rajma (Kidney Bean Curry) Recipe

Rajma (Kidney Bean Curry) Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 People

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!
Keyword Kidney Bean Curry Recipe, Rajma (Kidney Bean Curry) Recipe, Rajma Recipe