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Rajma

Experience the comforting flavors of Rajma, a beloved North Indian dish that warms both heart and soul. Whether served with steamed rice or paired with Indian flatbreads, every bite of Rajma transports you to a world of authentic and satisfying flavors. Prepare to fall in love with this timeless classic that leaves you craving for more with each delightful spoonful.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings

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.

Notes

Note:
If you don't have whole spices, you can substitute them with garam masala. Garam masala is a blend of ground spices commonly used in Indian cooking, and it will provide a similar aromatic flavor to your dish. Just add the garam masala to the recipe instead of the whole spices, and adjust the quantity to your taste preference. Add garam masala to the very end.