About
It is one of the simplest yet tastiest of meals. There is no Indian kid who would not love his moms's Rajma Chawal as much as his noodles. Kidney beans are a rich source of protein. Rajma recipe or the kidney bean curry is synonymous with mom's kitchen. This is one of the easiest gravy dishes of North India. In fact, all you need for a good Sunday brunch is the Rajma masala with some Pulao. Kidney beans in spicy tomato gravy served with dollops of clarified butter or Ghee and rice. You will find this curry served at hotels, parties, weekend brunches and at local Punjabi Dhabas
Video
Steps
- Soak the beans overnight or 4-5 hours in hot water. Discard the water before you use.
- Boil them in a pressure cooker with 3-4 cups of water for 2-3 whistles. Keep it aside.You may boil them in covered pot until soft.
- Heat oil in a pressure cooker/pot and cumin seeds to it. Let it splutter.
- Add bay leaves with chopped onions along with salt. Cover and cook.Mix well and let it cook until onions turn brown.
- Puree the tomatoes along with ginger and chilly. Now, add the tomato puree to onions and mix well.Cook for further 8-10 minutes.
- Add Mild curry powder, Paprika, Garam masala and Salt
- Let it simmer for 8-10 minutes till it gains a bright red color and the oil oozes out.
- Add the boiled kidney beans (with the water) to this curry and let it boil for 10-15 minutes. Alternatively you can pressure cook this for 1-2 whistles. Add water(only if required) to adjust the consistency of the gravy.Do not cook further in the pressure cooker if the Rajma is already very soft.
- Once cooked,adjust water if required,Sprinkle kasuri methi and let it simmer for few minutes.
- Garnish with Coriander and serve hot with Basmati rice.
