Indulge in the rich and hearty flavors of Rajma, a classic North Indian dish that’s sure to leave you craving for more. This recipe brings together tender red kidney beans in a luscious tomato-based gravy, infused with aromatic spices that elevate it to a culinary masterpiece. This is my take on Rajma, and my family enjoys it tremendously.
How to make the Rajma :
Begin by soaking the rajma and sprouting it if necessary. Then, either pressure cook or cook in a heavy-bottomed pan until the rajma becomes tender.
Next, prepare the tempering (tadka) by heating oil or ghee. Add the onions and sauté them until they turn golden brown. Afterward, introduce the tomato puree and cook until the raw smell dissipates, and the mixture releases oil.
Incorporate the dry masalas and fry for about a minute to enhance their flavors. Then, add the cooked rajma along with some warm water. Allow the rajma to bathe in the tomato and spice mixture for a little while.
Turn off the flame and complete the dish by garnishing it with freshly chopped cilantro leaves.
Serving suggestion for Rajma :
Serve the flavorful rajma dish alongside steamed rice or with Indian breads like chapati, naan, or roti. Accompany it with a side of yogurt, pickles, and sliced onions for a well-rounded and satisfying meal.
Rajma
Ingredients
- 1 can of Rajma Red Kidney Beans, drained and rinsed
- 2 tbsp oil
- 1 tsp cumin seeds jeera
- A pinch of asafoetida hing
- 1 bay leaf
- 3 cloves lavang
- 1 black cardamom badi elaichi
- 2 green cardamoms choti elaichi
- 1 big onion finely chopped
- 1 big tomato or 2 medium-sized tomatoes
- 3 cloves of garlic
- 1/2- inch ginger
- Salt to taste
- 1/4 tsp turmeric powder
- 1 tsp coriander and cumin seed powder
- 1/2 tsp red chili powder adjust to your spice preference
- A pinch of dried fenugreek leaves kasoori methi(optional)
- Fresh coriander leaves chopped
- 1-2 tbsp butter optional, for added richness
Instructions
- Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add asafoetida, bay leaf, cloves, black cardamom, and green cardamoms. Sauté until the spices release their aroma.
- Stir in the finely chopped onions and sauté until they turn golden brown.
- purey tomato, ginger and garlic together and add it to the pan along with salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
- Now, add turmeric powder, coriander and cumin seed powder, and red chili powder. Mix well to combine the spices with the tomato-onion mixture.
- Add the drained and rinsed Rajma (Red Kidney Beans) to the pan. Mix everything together, ensuring the beans are coated with the flavorful spices.
- Pour water into the pan until the beans are submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes. This allows the flavors to meld and the Rajma to become tender.
- If the curry is too thick, add more water as needed to achieve your desired consistency.
- Sprinkle crushed kasoori methi over the Rajma curry, giving it a lovely aroma and taste.
- Finish off the dish by adding freshly chopped coriander leaves and butter for an indulgent touch (optional).
- Your scrumptious Rajma is now ready to be served! Enjoy it hot with steamed rice, naan, or roti, and relish the wholesome goodness of this comforting Indian delicacy.
