Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry. Last, throw in the two cans of kidney beans, undrained. You adjust the spices accordingly, while tasting along. Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander.
Red kidney beans or rajma are cooked in warm spices, tomatoes and onions.
The long hours of cooking imparts… Red Kidney Bean Curry or Rajma Masala as it is known in India is a delicious, spice-laden, much loved home-style bean dish hailing from the northern state of Punjab.
Full of vital nutrients, this hearty dish is warming and has a lovely heat to it.
You can cook Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry using 20 ingredients and 3 steps. Here is how you cook it.
Ingredients of Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry
- Prepare 1 cup of Rajma (soaked overnight).
- You need 1 of Finely chopped onion (Big size).
- It's 1/2 inch of Finely chopped ginger.
- You need 4 of Finely chopped garlic.
- Prepare 2 of Finely chopped green chilli.
- It's 2 of Tomato puree.
- You need 1/4 cup of Finely chopped coriander.
- It's of Whole Garam Masalas:.
- You need 1 inch of Cinnamon stick.
- Prepare Clove of 3.
- You need 1 of Black cardamom.
- You need 3 of Black pepper.
- Prepare of Spices.
- Prepare 1/2 tsp of Cumin seeds.
- Prepare 1/2 tsp of Turmeric powder.
- Prepare 1 tsp of Coriander powder.
- You need 1 tsp of Rajma Masala.
- It's 1 tbsp of Oil.
- It's 1 tbsp of Ghee.
- It's to taste of Salt.
And today, I am going to show you my Vegan Rajma that is super creamy and delicious and easy to make in just one pot! Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes. Raw kidney beans are first soaked in water for overnight and then cooked with onions, tomatoes & spices.
Rajma Curry (Red Kidney Beans Curry) – My Favorite Curry step by step
- Put soaked Rajma with 2 cups of water, a pinch of salt and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside. Heat the oil in a deep non-stick pan and add cumin seeds. When the seeds crackle, add whole garam masalas. Sauté for 15 seconds..
- Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame. Add coriander powder, turmeric, rajma masala, salt, tomato puree and cook until masala leaves oil. Take 1/2 cup of boiled Rajmas on a plate. Gently mash them with a potato masher. Now add mashed boiled Rajmas in a prepared masala and cook for 3 minutes on the medium-low flame..
- Now add mashed rajma masala back in a cooker with the remaining boiled Rajma and mix them well. Close the lid and cook Rajma for 2-5 minutes on high flame. After 5 minutes switch off the gas and allow the steam to escape before opening the lid. Now add 1 tbsp of ghee and garnished with coriander. Serve with plain white rice..
This is an Indian version recipe of Red Kidney Bean Curry (Rajma). Both dried and canned kidney beans are easily available throughout the year. I prefer dried beans over canned beans. I usually make any beans curry like punjabi chole, lobia masala or punjabi kala chana once or twice a week. Because beans are full of protein and as being vegetarian, this is the good source of protein in my diet.