A Hearty and Comforting North Indian Dish
Rajma, or red kidney bean curry, is a beloved North Indian dish known for its rich, flavorful, and creamy tomato-based gravy. It’s a comfort food often enjoyed with steamed basmati rice, famously called Rajma Chawal. This wholesome dish is protein-rich, delicious, and perfect for lunch or dinner.
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Difficulty Level: Easy to Moderate
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 8 hours (soaking) + 15 mins (prep) | 40 mins | 55 mins + soaking time | 4 servings |
Ingredients
For Rajma
- Rajma (Red Kidney Beans): 1 cup, soaked overnight
- Water: 4 cups (for boiling)
- Salt: 1 tsp
For the Gravy
- Oil/Butter: 2 tbsp
- Cardamom: 2
- Black peeper: 5
- Cinamom: 1/2 inch
- Bay leaves: 1-2
- Cumin Seeds: 1 tsp
- Onion: 2 medium, finely chopped
- Ginger-Garlic Paste: 1 tbsp
- Tomatoes: 3 large, blended into a puree
- Green Chilies: 2, finely chopped
- Turmeric Powder: ½ tsp
- Kashmiri Red Chili Powder: 1 tsp
- Coriander Powder: 1½ tsp
- Garam Masala: 1/4 tsp
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp, crushed (optional)
- Fresh Cream: 2 tbsp (optional, for garnish)
- Coriander Leaves: 2 tbsp, chopped (for garnish)
For Serving
- Steamed Basmati Rice or Rotis
Step-by-Step Instructions
- Soak and Cook Rajma
- Rinse 1 cup of rajma thoroughly and soak it overnight in 3–4 cups of water.
- The next day, do not drain the water use it for cooking. Pressure cook the rajma with 4 cups of soaked water and 1 tsp salt for 6–7 whistles (or until soft).
- Prepare the Masala
- Prepare the Masala
- Heat oil or butter in a deep pan.
- Add cumin seeds, Cardamom, Black peeper, Cinamom, Bay leaves and let them splutter.
- Add chopped onions and saute until golden brown.
- Mix in the ginger-garlic paste and cook until the raw smell disappears.
- Make the Gravy
- Add the tomato puree and cook on medium heat until the oil separates.
- Stir in turmeric powder, kashmiri red chili powder, coriander powder, and garam masala. Cook for 2–3 minutes.
- Combine Rajma and Gravy
- Add the boiled rajma and stir coninously on medium to high flame, for 5 minutes. Now add water ( used in cooking rajma ) to the gravy.
- Let it simmer for 10–15 minutes, cover the lid and allow the flavors to meld. If the consistency is too thick, add a little boiled water.
- Final Touches
- Crush kasuri methi between your palms and add it to the curry for a smoky flavor.
- Stir in fresh cream for a rich texture.
- Serve Hot
- Garnish with chopped coriander leaves and serve with steamed rice, Indian chapati also known as rotis.
Few Points For This Recipe
- Nutrient-Rich: Rajma is packed with protein, fiber, and essential vitamins, making it a healthy meal option.
- Customizable: Adjust the spice levels to your preference.
- Comforting and Filling: Rajma chawal is a classic meal that satisfies both your taste buds and hunger.
Enjoy this wholesome and flavorful rajma recipe with your loved ones. Whether paired with rice or bread, it’s a dish that promises comfort and satisfaction in every bite. Try it today and bring the flavors of North India to your table! 😊
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