Rajma Curry

Name: Rajma Curry
Prep time: 8 h
Cook time: 30 min
Cuisine: Indian
Ingredients: Kidney Beans (Rajma) 1 Cup; Salt 1/2 Teaspoon or As Per Taste; Onion, Finely Chopped 3 - 4 Medium; Ghee or Oil 2 Tablespoon; Turmeric Powder 1/4 Teaspoon; Red Chilli Powder 1/4 Teaspoon or As Per Taste; Garam Masala 1/4 Teaspoon; Coriander Powder 1/2 Teaspoon; Kashmiri Chilli Powder 1/4 Teaspoon; Rosted Cumin Powder 1/2 Teaspoon; Kitchen King Masala 1/2 Teaspoon; Tomato, Finely Chopped 2 Medium; Chaat Masala 1/2 Teaspoon; Ginger, Grated 1/2 Teaspoon; Garlic, Grated 1/2 Teaspoon; Asafoetida (Hing) A Pinch; Water As Needed; Coriander Leaves, Finely Chopped To Garnish

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Recipe by: MyDeliciousRecipes

Rajma Curry

Rajma or kidney beans are rich in protein, Rajma curry is a delicious and very popular dish in India. If you like to enjoy the dish in the best way possible, enjoy it with steamed rice, a food combination famous as "Rajma Chawal" for lunch or dinner. By following this recipe of Rajma Curry, anyone can easily make this delicious curry dish at home, even if you are a novice. To make Rajma curry, kidney beans are soaked in water for overnight and then cooked with some readily available spices in all Indian kitchens.

Preparation Time
8 Hour

Cooking Time
30 Minutes

Meal Type:

Vegetarian

Ingredients

Kidney Beans (Rajma)	1 Cup	Salt	1/2 Teaspoon or As Per Taste
Onion, Finely Chopped	3 - 4 Medium	Ghee or Oil	2 Tablespoon
Turmeric Powder	1/4 Teaspoon	Red Chilli Powder	1/4 Teaspoon or As Per Taste
Garam Masala	1/4 Teaspoon	Coriander Powder	1/2 Teaspoon
Kashmiri Chilli Powder	1/4 Teaspoon	Rosted Cumin Powder	1/2 Teaspoon
Kitchen King Masala	1/2 Teaspoon	Tomato, Finely Chopped	2 Medium
Chaat Masala	1/2 Teaspoon	Ginger, Grated	1/2 Teaspoon
Garlic, Grated	1/2 Teaspoon	Asafoetida (Hing)	A Pinch
Water	As Needed	Coriander Leaves, Finely Chopped	To Garnish

Direction To Make

Wash the kidney beans (rajma) and soak them for about 8 hours or overnight.
Drain the excess water and transfer the Rajma to a pressure cooker. Add 2 ¹/₂ water and add 1/4 teaspoon salt to it. Close the pressure cooker lid and boil it on high heat till a whistle comes. Reduce heat after one whistle and allow it to boil on medium heat until 4 to 5 whistles come.
Turn off the gas and allow the pressure to release on its own. Check kidney beans for tenderness. Boil for 2 whistles if not soft.
Take a frying pan, add 2 tablespoons of ghee or oil and heat it on medium heat. When the ghee gets hot, add grated ginger and garlic and fry for one minute while stirring continuously. Add finely chopped onion and fry it, stirring continuously until it turns golden brown. You need 2 - 3 minutes to fry the onion.
Add chopped tomatoes and cook on medium heat till the tomatoes are soft, stirring continuously.
Add dried spices like 1/4 teaspoon salt, turmeric powder, red chilli powder, Kashmir chilli powder, garam masala, coriander powder, roasted cumin powder, kitchen king masala and chaat masala and mix well. Fry them for one minute while stirring continuously.
Add the fried onion tomato masala to the boiled rajma in the pressure cooker and mix well. Close the lid and boil again for 1 whistle over high heat. Turn off the gas and allow the cooker to release all the pressure automatically.
When the whole pressure of the pressure cooker releases, open it and add some chopped coriander leaves in it and mix well. Transfer the delicious Rajma to a serving bowl and garnish it with coriander leaves.
Delicious Rajma is ready. Serve hot rajma with steamed rice, roti or butter naan in your lunch or dinner.

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