Rajma is a classic homemade dish of India, that goes deliciously over rice! Have an easy time making this treasured dish from the motherland.
Cuisine: Punjabi, Indian
Course: Main, curry
Serves: 4-6 people
Cooking time: 40-50 minutes (excludes soaking time)
Recipe level: Moderate
What you need?
2 cup Red kidney beans, soaked in warm water overnight
2 tbsp ginger-garlic paste ( I made fresh at home)** see notes
2 large onions, chopped
3-4 large tomatoes, chopped
2-3 green chilies, chopped
½ cup Cilantro (coriander leaves), rinsed and chopped
1 cup full fat milk
2 tsp Garam Masala
1 tsp Cumin powder, Red chili powder, turmeric, coriander powder each
Salt to taste, about 2 tsp
2 bay leaves
A small cinnamon stick
1-2 bay leaves
1-2 cardamom pods, minced
A pinch of nutmeg
½ tsp Dry mango powder ( Khatayi, optional )
2 tbsp Oil
Pressure cook Rajma with 6 cups of water till 4 whistles with salt and turmeric. Allow the pressure to ease off before opening the cooker. Keep almost ¼ cup Rajma aside and make a paste of it when it cools down.
If you don’t have a pressure cooker- Soak for 7-8 hours in hot water. Then cook covered with 5-6 cups of water in a heavy bottomed pan with salt and turmeric, for about an hour or so. You may add a pinch of soda to it, so the beans will soften very quickly
Meanwhile, heat 1 tbsp oil in a heavy bottomed pan and throw in the whole spices like cardamom pods, bay leaves and cinnamon. Fry them for just 10-15 seconds and then add in the chopped onion. Once they turn light brown, turn off the flame. Let the onion paste cool down a bit (for about 5-7 minutes) and then blend it into fine chutney like paste. Do not blend while its still hot, this may be dangerous.
Now, heat the remaining 1 tbsp Oil in the pan, and sauté ginger-garlic paste with green chilies for a minute. Pour in the blended onion paste into it along with the chopped tomatoes. Mix everything well and cook covered for 2-3 minutes on medium flame.
Add in all the spices (except Garam masala) including salt, and stir. Cook further for around 5-6 minutes till tomatoes get all mushy and cooked up properly.
Add the boiled Rajma to this paste along with enough water (about 1 cup at this stage) and let it simmer for 10 -12 min. Combine with the Rajma paste we prepared at the starting of the cooking and mix well. This is to give that yummy thickness to the dish. Cook further for 7-8 minutes, stirring at frequent intervals.
Now, turn the flame to the lowest and wait for another minute. Once you have made sure the curry is not at rolling boil, add the milk, gently stirring it. Simmer it further for about 18-20 minutes, stirring in between. Check the seasoning and turn off once it has reached your desired consistency.
Before serving prepare a tempering of Ghee , dried red chilies, kasuri methi and any seasoning if required and pour onto the serving bowl. Garnish with some fresh cilantro