Rajma is a popular north Indian curry made with red kidney bean. Punjab is famous for this recipe. Soaked bean is boiled and mixed with fried masala. The preparation varies from region to region and kitchen to kitchen. Rajma tastes better if cooked with more spices. The bean should be soaked well and boiled well, before adding into the curry. Rajma tastes delicious if it is cooked with little black gram. With more dietary fiber and protein, this goes well with rice, chappati and poori.
My family likes rajma curry more than other varieties of rajma. This is my way of cooking rajma curry.
Cooking time: 30 to 40 minutes approximately (other than soaking time)
- Rajma or red kidney bean – 1 cup
- Black gram – 1 table spoon
- Turmeric – ¼ tea spoon
- Red chilli powder – 1 tea spoon
- Coriander powder – 2 tea spoon
- Garam masala – ½ tea spoon
- Coriander leaves – few
- Fresh cream – for garnishing (optional)
- Salt – as per taste
- For wet grinding
- For seasoning
- Bay leaf – 1 piece
- Cinnamon stick – 1 piece
- Cumin seeds – ½ tea spoon
- Onion (chopped) – 1 no
- Green chilli (chopped) – 2 no
- Oil – 1 table spoon
- Rajma should be soaked at least for 10 hours in advance; pressure cook soaked rajma, black gram with pinch of turmeric powder and few drops of oil for 20 to 25 minutes; well boiled rajma can be easily mashed with fingers; wet grind the items given for grinding.
- Now in a pan do the seasoning, add chopped onion, green chilli and fry till onion is transparent; add ground items, dry masala, mix well and stir; cover and cook for 3 to 5 minutes till oil separates.
- Now add pressure cooked rajma, mix well; if needed add some more water to adjust the consistency according to your need; bring to boil, cook for few more minutes; garnish with coriander leaves, fresh cream and serve hot with Rice, Chappati, Paratha, Poori.
Wash rajma before soaking and also before boiling few times.
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