North Indian, Veg Curries, Vegetarian

Rajma Curry Recipe | Rajma Masala | How to make Kidney Beans Curry

Rajma curry

Rajma curry recipe | Rajma Masala | Kidney Beans Curry is a spicy, creamy, and delectable North Indian dish in which the rajma beans are cooked in a semi-thick gravy.

The boiled beans are simmered in a curry base made of pureed onions, tomatoes with spices to make it authentic.

Rajma chawal, the classic combination of gravy with plain rice, is a favorite comforting meal for many Indians. This goes great with chapati or roti as well.

It’s a red kidney bean with a unique flavor and powder texture, with a musky fragrance. It is rich in carbohydrates and fibers and is also a good source of proteins, vitamins, and minerals.

This is a protein-rich treat that is ideal for people to have after dieting and exercising. It’s a popular meal in north India, where they make it every day and serve it with rice, and all ages savor it.

It is a highly popular pulse that we use extensively throughout India owing to its nutritional and health advantages. They regulate blood glucose levels, reduce cholesterol, preserve heart health, prevents cancer, and regulate blood pressure.

Try our other fascinating curry dishes feautred in our blog Malai kofta, Baby potato curry, Kadai mushroom, Paneer butter masala

They are soaked for a minimum of 8 hours before being pressure cooked until soft and tender.

They are then cooked in a pureed onion and tomato base to produce a smooth and creamy Restaurant-style dish. The spices have been used to flavor the curry.

The cream is optional, but it adds richness and balances out the acidity of the tomatoes, giving it a restaurant-like flavor.

Serve this absolutely scrumptious restaurant-style rajma curry with plain rice, chapati, roti, naan, or paratha.

How to make Rajma curry

  1. Rinse the kidney beans 2-3 times and soak it in adequate water for at least 8 hours.
Rajma curry

2. Discard the soaked water and pressure cook them with 3-4 cups of water and 1 tbsp of rock salt for 2 to 3 whistles until they turn soft.

Rajma curry
Rajma curry

3. In a wide pan, add 2tbsp oil and sauté cumin seeds until they crackle.

4. Sauté the onion paste until the color changes to a light golden brown and the oil ooze out (This takes about 2-3 minutes).

5. Add ginger-garlic paste; cook, until it loses the raw smell.

6. Add tomato puree and saute for 2 minutes.

Rajma curry

7. Add the garam masala, red chili powder, turmeric powder, and coriander powder. Cook for a minute, or until the spices begin to smell aromatic.

Rajma curry
Rajma curry
Rajma curry

8. Pour in the cooked beans along with the water. Blend a few cooked ones into a paste and add them to the gravy to thicken the sauce. Cook on low heat for 10-15 minutes until the gravy thickens, stir occasionally.

Rajma curry

9. Adjust the salt and consistency by adding more water. Garnish with Kasuri methi, fresh coriander, and fresh cream. Turn off the heat.

Rajma curry

10. Serve Rajma with plain rice, roti, naan, or chapati.

Rajma curry
Rajma curry

Rajma Curry Recipe | Rajma Masala | Kidney Beans Curry ||

Srilatha
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, North indian
Servings 4 people

Ingredients
  

  • 1 cup 1 cup Rajma
  • 3-4 cups 3-4 cups Water
  • 1 tsp 1 tsp Rock salt
  • 3 tbsp 3 tbsp Oil
  • ½ tsp ½ tsp Cumin
  • 2 2 nos Onion (medium) Pureed
  • 2 2 tsp Ginger-garlic paste
  • 2 tsp 2 nos Tomatoes Pureed
  • tsp 1½ tsp Red chili powder
  • ¾ tsp ¾ tsp Garam masala
  • 2 tsp 2 tsp Coriander powder
  • ¼ tsp ¼ tsp Turmeric powder
  • 1 tsp 1 tsp Salt
  • 1 tsp 1 tsp Kasuri methi
  • 1 tbsp 1 tbsp Cream
  • few strands Coriander leaves finely chopped

Instructions
 

  • Rinse the rajma 2-3times and soak it in a sufficient amount of water for at least 8 hours.
  • Using 3-4 cups of water and 1 tbsp of rock salt, pressure cook the rajma for 2 to 3 whistles, or until the rajma is soft cooked.
  • In a wide pan, add2tbsp oil and saute cumin seeds until they crackle.
  • Sauté the onion paste until the color changes to a light golden brown and the oil ooze out (This takes about 2-3 minutes).
  • Add ginger-garlic paste and cook until it loses the raw smell.
  • Pour tomato puree and saute for 2 minutes.
  • Add the garam masala, red chili powder, turmeric powder, and coriander powder. Cook for a minute, or until the spices begin to smell aromatic.
  • Pour in the cooked rajma along with the water. Blend a few cooked rajma beans into a paste and add them to the gravy to thicken the sauce. Cook on low heat for 10-15 minutes until the gravy thickens, stir occasionally.
  • Adjust the salt and consistency by adding more water.
  • Garnish with Kasuri methi, fresh coriander, and fresh cream. Turn off the heat.
  • Serve Rajma with plain rice, roti, naan, or chapati.