Rajma Recipe (Kidney Bean Curry)

Rajma, a comforting and flavorful North Indian dish, is made using red kidney beans cooked in a rich, aromatic tomato-based curry. This dish is a staple in Indian households and is best enjoyed with steamed basmati rice, popularly known as “Rajma Chawal.” Here’s an easy-to-follow recipe to prepare delicious Rajma at home.

Ingredients

For the Rajma:

• 1 cup red kidney beans (rajma) – soaked overnight
• 3 cups water – for pressure cooking

For the Curry:

• 2 medium onions – finely chopped
• 3 medium tomatoes – pureed
• 1 teaspoon ginger-garlic paste
• 2 green chilies – slit (optional)
• 3 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt – to taste

Garnish:

• Fresh coriander leaves – finely chopped
• 1 tablespoon cream (optional)

Instructions

Step 1: Cook the Rajma

1. Rinse the soaked kidney beans thoroughly under running water.
2. In a pressure cooker, add the beans, 3 cups of water, and a pinch of salt.
3. Pressure cook on medium heat for about 4-5 whistles or until the beans are soft and easily mashable. Set aside.

Step 2: Prepare the Curry Base

1. Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter.
2. Toss in the bay leaf and sauté for a few seconds.
3. Add the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
5. Pour in the tomato puree and cook until the oil starts to separate from the mixture.

Step 3: Add Spices and Simmer

1. Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
2. Simmer for 2-3 minutes to allow the spices to blend with the curry.

Step 4: Add Rajma

1. Add the cooked rajma along with the water it was boiled in (adjust water as needed for the desired consistency).
2. Let it simmer on low heat for 15-20 minutes. Use a ladle to mash a few beans for a thicker curry.

Step 5: Finish with Garnish

1. Add garam masala, crushed kasuri methi, and green chilies. Stir gently.
2. Turn off the heat and garnish with chopped coriander leaves and cream (if using).

Serving Suggestions

Serve the hot, flavorful Rajma with steamed basmati rice, jeera rice, or even parathas. Pair with onion rings, lemon wedges, and a dollop of yogurt or pickle for a complete meal.