rajma recipe

A delicious curry made by simmering rajma (red kidney beans) in onion tomato masala, spices &amp; herbs. Serve rajma with chawal (rice).

Rajma recipe

ghee

ginger garlic paste

onions (cubed (1 large))

tomatoes (fine chopped (2 medium or ¾ cup puree))

rajma ((kidney beans, any variety))

water ((more if needed))

ginger (julienned)

green chili

salt as needed ((adjust to taste))

coriander leaves ((fine chopped))

cream ((optional,

turmeric ((haldi))

red chilli powder

garam masala powder

coriander powder ((skip

¾ teaspoon kasuri methi ((dried fenugreek leaves, optional))

cumin seeds ((Jeera))

bay leaf ((tej patta))

Rinse and soak rajma for 8 hours in lot of water. Discard the water and rinse them well. Pour 2 cups fresh water.

Cook them in a pot or pressure cook until soft but not mushy.

Regular pressure cooker -  cook directly in the pressure cooker for 4 whistles on a medium flame. For pot-in-pot method, pressure cook for 6 whistles.

Instant pot - pressure cook on high pressure for 18 to 20 mins. Wait for the pressure to release naturally. (refer notes)

If done correctly, the rajma must be soft when you bite into it.  It should not be al dente or even slightly hard. They must hold their shape yet &amp; not become mushy. When you mash the rajma it must be soft.

If it is hard or al dente, pressure cook for 2 more whistles.

Preparation

Add cubed onions to 2 cups of hot water and boil for 3 mins until transparent.

Drain the water. Cool them and make a fine paste. Set this aside.

In the same blender jar puree tomatoes. I also blend 2 tbsps of cooked rajma with the tomatoes to get a thicker gravy.

Onion tomato puree

Heat a pan with oil and saute cumin &amp; bay leaf until they sizzle.

Turn the flame to low, saute ginger garlic paste until a nice aroma comes out.

Add onion paste and saute until it turns golden.

Saute tomato puree until the raw smell vanishes.

Add all the spice powders and salt. Saute until the mixture turns thick &amp; the masala begins to smell good.

Then transfer cooked rajma to the masala along with rajma cooked water.(stock)

Pour half cup water and stir. Add ginger juliennes and slit green chili.

Mix well. Cover &amp; simmer on a low flame for 10 to 15 mins.

Check if rajma are done completely. When you mash the rajma it must be soft.

Sprinkle crushed kasuri methi &amp; stir. Add coriander leaves. Taste test and add more salt if needed.

To get a restaurant style taste, pour 2 tbsp cream. Turn off the stove.

Serve rajma with chawal (rice), onion and lemon wedges.

How to make rajma

https://www.youtube.com/watch?v=xoUkcvqLgaA

Rajma masala is a delicious Indian dish made with rajma aka red kidney beans, spices, onions and tomatoes. 
You can find the complete recipe here on my blog
https://www.indianhealthyrecipes.com/rajma-recipe-rajma-masala-recipe/

Tips for rajma masala:
Rinse and soak rajma 8 hours or overnight in lots of water. Next morning drain the water and pressure cook them for 4 to 6 whistles with 2 cups of water. You can also cook them in a pot but will take a lot of time.  Keep adding more hot water if cooking them in a pot.

For a thicker consistency, I have blended 2 tbsps of cooked rajma with 1 cup tomatoes to a smooth puree. This not only thickens the rajma masala but also enhances the flavor.

Rajma Masala Recipe - Red kidney beans curry

This Rajma recipe is a creamy, tangy and spiced curry made with dried kidney beans. This restaurant style Rajma Masala is made in a base of sautéed onions, tomatoes, spices and cream  making it truly delicious.

Rajma Recipe | Rajma Masala

water (for pressure cooking)

enough water (for soaking rajma)

garlic (- medium-sized)

ginger

green chillies (or 1 to 2 Serrano peppers)

butter oil butter

cumin seeds

onions onions

tomatoes tomatoes

coriander powder ((ground coriander))

red chili powder (or cayenne pepper

turmeric powder ((ground turmeric))

asafoetida (hing) (- optional)

Garam Masala Powder

stock

salt

coriander leaves (- for garnish, optional)

Rinse and soak the rajma (kidney beans) in enough water overnight or for 8 to 9 hours.

Next day, discard the water and rinse the beans again in fresh water for a couple of times.

Drain all the water.

Soaking

In a 3 litre pressure cooker, take both the soaked rajma and water.

Pressure cook on a medium to high flame for 15 to 20 minutes.

When the rajma is cooking, you can chop the onions, tomatoes etc.

Crush the ginger, garlic and green chillies in a mortar-pestle to a fine or semi-fine texture. Set aside

When the pressure settles down on its own, open the lid.

Check if the rajma beans are cooked or not by taking a bite or pressing a few beans.

If the beans are cooked well set aside or drain the beans. Reserve the stock (water) in which the beans were cooked.

If the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.

Pressure Cooking

Heat oil + butter in another pot or pan on a low heat. Add cumin first and let them crackle &amp; get browned.

Then add onions and sauté them till they caramelized or golden browned on a medium-low to medium heat.

Take care not to burn them as this will give bitter tones in the curry.

Light browning the onions is also alright.

Keep on stirring the onions while sauteing them, for uniform cooking and also so that they don&#x27;t get burnt.

Lower the heat and add the crushed ginger-garlic-chili paste. Stir and sauté for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away.

Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.

Add all the spice powders one by one - turmeric powder, red chili powder, coriander powder, asafoetida (hing) and garam masala powder.

On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base.

Using a slotted spoon or a strainer remove the beans and add them to the masala.

You can also strain the cooked rajma first and set it aside as mentioned above. Set the stock also aside.

Stir and sauté for a minute.

Making masala

Take 1.5 to 2 cups from the stock and add to the rajma.

Add salt and stir the whole curry mixture.

On a low heat to medium-low heat simmer without a lid for 10 to 12 minutes or more time until the curry thickens slightly. It should not be watery.

Mash a few rajma beans with the spoon. This helps to thicken the curry.

When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream.

Stir &amp; simmer for 30 seconds to 1 minute. Switch off the heat.

Serve rajma masala with steamed basmati rice, jeera rice or naan or roti or paratha. You can garnish with some coriander leaves when serving.

Making rajma masala

https://embed.mediavine.com/videos/m0gpcbg6zvtfxvczwfhh

This Rajma recipe is a creamy, tangy and spiced curry made with dried kidney beans. This restaurant style Rajma Masala is made in a base of sautéed onions, tomatoes, spices and cream making it truly delicious.

The beans add a lovely depth to this creamy paneer curry. Chetna says: &#8220;You could use dried red kidney beans, soaking them overnight, then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This dish is great served with rotis, naan, rice or pilau rice.&#8221;

Rajma paneer curry with fenugreek

sunflower oil

onions, finely chopped

ginger,

tin chopped tomatoes

tsp chilli powder

tsp turmeric

1⁄2 tsp garam masala

tsp coriander

tbsp dried fenugreek leaves (kasuri methi – see Know-how)

tsp sugar

tin red kidney beans, rinsed and drained

water

paneer, diced

Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the onions and cook on a medium heat for 15 minutes or until golden brown. Add the ginger, cook for a minute, then stir in the tomatoes. Cover and cook for 15 minutes or until the mixture is soft.

Remove the lid. Add the spices, sugar and salt, then cook for a minute. Stir in the beans and the boiling water, then cover again and cook on a low-medium heat for 30 minutes until the beans are nice and soft. Finally, add the paneer, mix well and serve. This recipe is from Chetna’s Healthy Indian: Vegetarian by Chetna Makan (Mitchell Beazley £20). https://www.waterstones.com/book/chetnas-healthy-indian-vegetarian/chetna-makan/9781784726621 You can order the hardback here.

Rajma masala is a savory, spicy curry made with canned kidney beans that goes well with rice as well as paratha.

Rajma Masala with Canned Rajma/Beans

rajma/kidney beans (425 gms each)

onion (finely chopped)

tbsp chopped ginger

thsp chopped garlic

tomato puree

tsp red chili powder

tsp garam masala

turmeric powder

coriander leaves

tbsp tomato ketchup

salt per taste

Drain all of the liquid from the canned...

Drain all of the liquid from the canned kidney beans. Rinse the beans at least 3 times.

Next, add oil to the pan and heat...

Next, add oil to the pan and heat it. Add onions and saute until translucent.

To this, add green chili, ginger, and garlic....

To this, add green chili, ginger, and garlic. Saute for a few seconds.

Add chili powder, garam masala, turmeric and tomato...

Add chili powder, garam masala, turmeric and tomato puree. Mix and Saute for few seconds.

Add water. Mix well, cover with lid and...

Add water. Mix well, cover with lid and bring it to a boil. Let it boil in high flame for around 2 minutes.

Next add rajma (beans) and mix well. Cover...

Next add rajma (beans) and mix well. Cover with lid and let it cook for 2 minutes on high flame.

Add ketchup and cook for another 1 minute...

Add ketchup and cook for another 1 minute on low flame.Remove from flame. Garnish it with cilantro/coriander leaves.

Serve hot with rice or paratha.

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