Rajma curry recipe with step by step instructions and photos.
Jump to RecipeRajma chawal is one the famous north indian dish and now its popular all over India. It is made of kidney beans with spices. This curry is enough to make the meal healthy and satisfying.
Rajma is packed with protein and a whole lot of minerals and hence it can be a great substitute to meat. The goodness in rajma has lot of health benefits like regulating blood pressure, reducing cholesterol and boosting immunity.
There are many ways to prepare this rajma masala curry. My version of this rajma is simple and with less spice levels. I cook the rajma until soft and cook it in a onion tomato base with few spices and herbs.
Rajma curry – recipe
Soak the rajma for at least 8 hours or overnight. Transfer this into a pressure cooker and add whole garam masala(1 bay leaf, 4 cloves, 1 star anise, 2 cardamom, 1 inch cinnamon) available.
Add required water and pressure cook it until soft. Keep this aside.
Heat some oil in a pan, add cumin seeds, curry leaves and green chilli’s, fry it for 2 minutes. Add finely chopped onion and saute.
Fry the onions well until pinkish, then add ginger garlic paste and fry it for another 2 minutes.
Add tomato puree, mix and cook it well until the rawness goes off.
Then, add the spice powders 1/2 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder and 1 tsp of jeera powder and mix it well. Add little water and cook all the masala well for 5 minutes.
Now add the cooked rajma and mix it well. Cook the curry medium flame for 10 minutes.
At last sprinkle some coriander leaves. Tasty rajma curry is ready.
Serve it with rice, it is the best combination. Goes well with ghee rice, chapati and jeera rice too. Last time i had it with red rice and it was perfect.
Notes
- Cook the rajma well because improperly cooked rajma might have anti-nutrients and lower nutritional value.
- Soaking rajma for 8 hours or more helps to cook well and also helps in digestion. Discard the soaked water before cooking.
- Cooking rajma with whole spices enhances the taste, all the flavors of it sink in into the beans.
Tried this recipe? Comment down below how it turned out!
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More curry recipes:
Rajma curry | Kidney beans curry
Ingredients
- 1 cup Rajma Kidney beans
- 1 chopped onion
- 2 tomato puree
- 3 green chilli's
- 1 tsp ginger garlic paste
- 2 tsp red chilli powder
- 1 tsp coriander seed powder
- ½ tsp jeera powder
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- whole garam masala
- curry leaves
- 2 tbsp. cooking oil
- coriander leaves
- salt to taste
- water as required
Instructions
- Soak the rajma for at least 8 hours or overnight. Transfer this into a pressure cooker and add whole garam masala(1 bay leaf, 4 cloves, 1 star anise, 2 cardamom, 1 inch cinnamon) available.
- Add required water and pressure cook it until soft. Keep this aside.
- Heat some oil in a pan, add cumin seeds, curry leaves and green chilli's, fry it for 2 minutes. Add finely chopped onion and sauté.
- Fry the onions well until pinkish, then add ginger garlic paste and fry it for another 2 minutes.
- Add tomato puree, mix and cook it well until the rawness goes off.
- Then, add the spice powders 1/2 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp of jeera powder and mix it well.
- Add little water and cook all the masala well for 5 minutes.
- Now add the cooked rajma and mix it well. Cook the curry medium flame for 10 minutes.
- At last sprinkle some coriander leaves. Tasty rajma curry is ready.
Notes
- Cook the rajma well because improperly cooked rajma might have anti-nutrients and lower nutritional value.
- Soaking rajma for 8 hours or more helps to cook well and also helps in digestion. Discard the soaked water before cooking.
- Cooking rajma with whole spices enhances the taste, all the flavors of it sink in into the beans.
