Recipes

Rajma the Raja of beans!

Check out the recipes here!

Rajma Curry

Serves: 4 persons
Ingredients

  • 1 cup rajma (soaked overnight 8 for hours)

  • 2 medium finely chopped onions

  • 1 teaspoon ginger garlic paste

  • 2 chopped tomatoes

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala powder

  • 2 tablespoon oil

  • 1 tbsp butter

  • 2 tablespoon chopped coriander leaves

  • Salt to taste

Method

Cook the soaked rajma in about 3 cups of water, ideally in a pressure cooker. It could take anywhere between half an hour to 45 minutes.    

Heat oil in a wok or pan and add onions. Fry till they are translucent, then add ginger garlic paste and next the tomatoes. Fry till oil leaves the sides.

Allow the mixture to cool and then grind to a fine paste in the mixie.  

In the same wok/saucepan, heat butter and add the onion-ginger-garlic-tomato paste. Add all the spice powders and fry till the raw smell goes.

Now add the cooked rajma and salt and let it simmer. The longer it simmers, the tastier the dish. If you feel the gravy is getting too thick, add more water. Garnish with coriander leaves and serve hot with Basmati rice.

Tips

The dish tastes better if served the next day as the spices soak into the kidney beans.

If you want a richer flavour, add 2 tablespoons of curd and two tablespoons of fresh cream. Two tablespoons of Kasuri Methi will add a lovely fragrance to the dish.

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