Rajma, or red kidney beans, are cooked in a thick gravy with whole Indian spices. It tastes best when served with rice. The delicacy is popular mainly in North India and Nepal. This recipe of rajma features cooked kidney beans infused in a tangy gravy of tomato and onions and infused with garlic, ginger, and other spices.
Rajma is usually soaked overnight. Soaked rajma needs about about 15-20 minutes to cook completely after which it is given a complete makeover; the bland rajma is transformed into a power-packed curry oozing of umami with every morsel!
Rajma Recipe tastes best when it is hot. Store it in a casserole or in an airtight containers to keep it warm for hours together
Ingredients
cooked kidney beans: 500 gm
minced garlic: 1 tsp
minced ginger: 1 tsp
green chili: 1
refined oil: 2 tbsp
cumin seeds: 1/2 tbsp
cloves: 3
brown cardamon: 2
coriander powder: 1 tsp
chili powder: 1/2 tsp
powdered turmeric: 1
cumin powder: 1
unsalted butter: 1 tbsp
curd: 3 tbsp
fresh lemon juice: 2 tsp
chopped tomatoes: 1 cup
salt to taste
Chopped coriander leaves: 2 tbsp
How To Make Rajma
- Heat oil in a pan, add cumin seeds, green chilli, cloves and brown cardamom seeds and sauté till the spices release aroma.
- Add chopped onions till translucent and add ginger-garlic paste and saute till the raw smell of garlic disappears.
- Add tomatoes
- Add turmeric powder, red chilli powder, coriander powder, and cumin powder.
- Add chopped tomatoes and sugar and let cook.
- Add some water, stir the onion-tomato mixture and let simmer.
- Add cooked rajma and more water if needed and let simmer.
- Mash about a handful of cooked rajma for consistency and let the rajma masala simmer.
- Now add green chillies and coriander leaves.
- Mix all these together for a minute or two.
- Incorporate curd and butter, turn off the heat and garnish with coriander.
- Enjoy spicy rajma curry.
Who doesn’t like warm Rajma? Make sure you pack them in a lunchbox or storage containers that is insulated, to keep Rajma not just hot, but also fresh.