Rajma is a delicious north Indian curry made in thick tomato onion gravy and tastes excellent with steamed basmati rice. It is quite popular as a classic Punjabi dish. My family likes to have it on weekend lunch.
| Serves | 4 Persons | |
| Preparation Time | 15 minutes | |
| Cooking Time | 50 minutes |
For boiling of kidney beans:
For making the gravy:
For garnishing:
- 1 cup rajma/red kidney beans
- 5 cups water
- 2 generous pinch of cooking soda
- 1 tsp salt
For making the gravy:
- 3 medium onions paste
- 4 medium tomato paste
- 1 inch ginger paste (approx. 1 tsp)
- 6 cloves garlic paste (approx. 2 tsp)
- 2 inch piece of whole cinnamon
- 1 green chilli finely chopped
- 3 small dried red chillies
- 4-5 tbsp cooking oil (canola oil)
- 1tsp of kastoori methi (dried and crushed)
- 1 tsp of black salt/kala namak
- 1 tsp garam masala
For garnishing:
- 2 tsp chopped coriander leaves
- 1 green chilli
- Few onion rings
For boiling:
For making the gravy:
For garnishing:
- Wash 1 cup of red kidney beans twice. Soak them for more than 6 hours in water.
- Boil them using a pressure cooker by putting soaked kidney beans, water, soda and salt.
- Pressure cook them for 15 min on high flame and 15 min. on low flame.
- Wait for the steam to cool.
- Open the pressure cooker and check by pressing one kidney bean by the back of a spoon. If it is soft and presses easily then the kidney beans are done. Else cook them for another 10-15 min.
- Take out 3 tbsp. of boiled rajma in a bowl and mash them. Mix them back in the pressure cooker.
- Keep the red kidney beans along with the water used for boiling them for later use.
For making the gravy:
- Heat oil in a deep thick bottomed pan. Add red chillies and cinnamon.
- Then sauté the onion paste till golden brown.
- Stir in the ginger garlic paste and chopped green chilli. Sauté them for 2-3 min.
- Add tomato paste and keep stirring until it leaves the surface of the pan and becomes shiny.
- Next stir in the kastoori methi, garam masala, black salt.
- Add the boiled red kidney beans along with the water used for boiling them.
- Mix well. Add 1 cup of water.
- Let it boil for 10-15 min on high flame. Add more salt and chilli according to your taste.
For garnishing:
- Garnish it with coriander leaves, green chilli and onion rings.
- Serve hot with rice, roti, bread or naan.
- Rajma/red kidney beans can also be boiled in a deep vessel, covered with a lid. May require extra water and extra time to boil.
- For giving a rich and creamy texture, add 3-4 tbsp of cream.
- It tastes best with plain basmati rice.
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