Rajma Kidney Bean Curry is a beloved North Indian dish that combines the rich flavors of kidney beans simmered in a spiced tomato gravy. This hearty vegetarian recipe is perfect for a comforting meal and pairs beautifully with rice or flatbreads. Packed with protein and fiber, Rajma is not only delicious but also nutritious, making it a favorite among health-conscious food lovers. Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you create the perfect Rajma curry in your kitchen.
Ingredients
- 1 cup kidney beans (rajma), soaked overnight
- 2 tablespoons oil (vegetable or ghee)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- 4 cups water (for cooking beans)
Instructions
Step 1: Prepare the Kidney Beans
Drain the soaked kidney beans and rinse them under cold water. In a pressure cooker, add the kidney beans along with 4 cups of water and a pinch of salt. Cook on high heat until you hear 2-3 whistles, then lower the heat and cook for another 10-15 minutes. Once done, turn off the heat and let the pressure release naturally.
Step 2: Sauté the Spices
In a large pot, heat the oil over medium heat. Add cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown. Incorporate the slit green chilies and ginger-garlic paste, and cook for another 2 minutes until the raw smell disappears.
Step 3: Add Tomato Puree
Pour in the tomato puree and mix well. Cook the mixture until the oil starts to separate from the masala, which should take about 5-7 minutes. Stir occasionally to prevent sticking.
Step 4: Spice it Up
Add turmeric powder, coriander powder, and salt to the pot. Mix thoroughly and let the spices cook for another 2-3 minutes.
Step 5: Combine Beans and Gravy
Once the spices are well-cooked, add the boiled kidney beans along with some of the cooking liquid (about 1 cup) to the pot. Stir everything together and let it simmer for 15-20 minutes, allowing the flavors to meld. If the curry is too thick, you can add more water to reach your desired consistency.
Step 6: Finishing Touches
Finally, add garam masala and stir well. Cook for an additional 2 minutes. Garnish with fresh coriander leaves before serving.
Serving Suggestions
Serve hot Rajma Kidney Bean Curry with steamed basmati rice, jeera rice, or your favorite Indian bread like naan or roti.
FAQs
Can I use canned kidney beans for this recipe?
Yes, you can use canned kidney beans to save time. Just rinse them well and add them to the gravy without pre-cooking.
How can I make Rajma curry spicier?
To increase the spice level, add more green chilies or a pinch of red chili powder while cooking the spices.
Can I add vegetables to Rajma curry?
Absolutely! You can add vegetables like bell peppers, carrots, or peas to enhance the nutritional value and flavor of the curry.
Is Rajma curry gluten-free?
Yes, Rajma curry is gluten-free as it is made with kidney beans and does not contain any wheat or gluten products.