Rajma is a beloved North Indian dish that features tender red kidney beans simmered in a rich, spiced tomato gravy. This hearty curry is a comforting staple, often paired with steamed basmati rice, creating the classic “Rajma Chawal” combination. The slow-cooked beans absorb the flavors of aromatic spices like cumin, coriander, and garam masala, resulting in a flavorful and satisfying meal. Rajma is not only nutritious but also deeply comforting, making it a popular choice for family meals and a true symbol of home-cooked Indian cuisine.
Rajma Recipe
Rajma is not only nutritious but also deeply comforting, making it a popular choice for family meals and a true symbol of home-cooked Indian cuisine.
Ingredients
Instructions
Soak the Rajma:
- Rinse the dried rajma under cold water. Soak them in enough water for at least 8 hours or overnight. This softens the beans and reduces cooking time.
Cook the Rajma:
- Drain the soaked rajma and transfer them to a pressure cooker. Add 3-4 cups of water and a little salt. Pressure cook for about 15-20 minutes or until the beans are soft and cooked through. If using a pot, cook the beans for 45 minutes to 1 hour, until tender.
Prepare the Masala:
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds and bay leaf, and let them splutter.
- Add the minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add the finely chopped onions and cook until they turn golden brown.
- Stir in the tomato puree and cook until the oil starts to separate from the mixture.
Spice It Up:
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for another 2-3 minutes, allowing the spices to blend and enhance the flavor.
- Combine Rajma and Masala:
- Add the cooked rajma along with the cooking water into the masala. Mix everything thoroughly. If the curry is too thick, add a little more water to achieve the desired consistency.
- Simmer the rajma on low heat for 15-20 minutes, stirring occasionally, until the flavors are well combined and the curry thickens.
Finish with Garam Masala:
- Sprinkle garam masala powder and stir it into the curry. Cook for another 2 minutes before turning off the heat.
Garnish and Serve:
- Garnish with fresh coriander leaves and serve hot with steamed basmati rice or roti.
Note
- Soaking: Soaking the rajma overnight helps them cook faster and more evenly. If you forget to soak, you can quick-soak them by boiling for 10 minutes and then letting them sit for 1 hour before cooking.
- Consistency: Rajma curry is typically medium-thick, but you can adjust the consistency by adding more or less water as needed.
- Spice Level: Adjust the green chilies and red chili powder to control the heat according to your preference.
- Serving Suggestion: Rajma is best enjoyed with steamed rice, popularly known as "Rajma Chawal," but it also pairs well with roti, naan, or any Indian bread.