Rajma is a famous and delicious dish of North India. Its prepared very frequently in all north Indian kitchen. This is one comfort food made from red kidney beans. Beans are soaked and pressure cooked to soft before adding to spice mix of gravy.
Course: Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Indian Curry
Author: Ipsa Faujdar
Rajma/ kidney beans 1 1/2 cup
Tomato- 3fine paste (pureed)
Onion – 2fine paste
Ginger garlic paste – 1 tbsp
Refined oil – 2 – 3 tbsp
Cumin seeds – ½ tsp
Red Chilli Powder – ½ tsp
Coriander Powder 1½tsp
Turmeric Powder ¼ tsp
Garam Masala – ¼ tsp
Green Chilli – 2 – 3
Salt as per taste
Coriander leavesFinely chopped
Soak rajma over-night in water for 8 hrs. After that wash the beans thoroughly and put in a pressure cooker with salt and turmeric powder.
After that pressure cook the rajma for 7 - 8 whistles till it is soft and completely cooked. Over cook little more so that the rajma (beans) would melt in mouth without giving bite.
Grind onion, garlic, ginger, green chillies into fine paste.
Grind tomatoes to puree separately.
Heat oil in a pan. You can add 1 tsp ghee or butter for taste. Add a pinch of cumin seeds and let it splutter. Add asafoetida (hing).
Add 1/2 tbsp red chilli powder and 1/2 tsp turmeric powder just before adding onion paste. This is to give a red colour to the gravy.
Then add onion paste and sauté till its cooked and leaves oil on the surface. Cook on low flame. Cook till the onion paste is thick but stir occasionally to avoid burning and sticking to the pan.
Add rest spices i.e. 1/2 tsp turmeric powder, 1 tbsp red chilli powder, 2 - 3 tbsp coriander powder, 1 tsp cumin powder and sauté for 1 minute.
I have soaked all the spices with 1/2 cup water for 5 minutes. Then to the onion paste directly I have added this mixture. Mix well and saute for 2 minutes.
After masala cooked add tomato puree and sauté for 3-4 mins till it’s cooked completely and oil separates. Add 1/2 glass stock of kidney beans which you have got after boiling. This helps in keeping the flavor intact.
Add boiled kidney beans to the gravy and mix well. Add 1/2 glass water. You can add boiled potatoes here.
Let it simmer for 5 minutes till its gravy becomes thick. You can see oil floating on surface once the gravy is properly cooked.
Simmer without lid for 10 minutes in low flame or till the desired consistency. Mash few kidney seeds with help of spoon to thicken rajma gravy.
Turn off the gas. Add freshly chopped coriander leaves and cover the lid for 2 -3 minute so that it will soak all aromas. Rajma is now ready to be served with paratha, chapatti, rice etc.
If you want Rajma more rich then in the end add fresh cream and butter to the gravy.So try this delicious recipe at your home and share your feedback.Happy Cooking Friends :)