Rajma Recipe
Rajma, or kidney bean curry, is a comforting and flavorful North Indian dish best enjoyed with steamed rice or roti. Here’s a detailed step-by-step recipe for making delicious Punjabi-style Rajma at home.
Ingredients (Serves 4):
For Cooking Rajma (Kidney Beans):
- 1 cup dried rajma (kidney beans)
- 4 cups water (for soaking)
- 3 cups water (for pressure cooking)
- 1 tsp salt
For the Curry Base:
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1 large onion, finely chopped
- 1½ tsp ginger-garlic paste
- 2 large tomatoes, finely chopped or pureed
- 2 green chilies, slit (optional)
Spices:
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp cumin powder
- Salt to taste
Other Ingredients:
- 2 tbsp fresh cream (optional, for richness)
- 2 tbsp chopped coriander leaves (for garnish)
Instructions:
1. Prep the Rajma:
- Wash the dried rajma thoroughly and soak it in water for 8-12 hours or overnight.
- Drain the soaked water, rinse the beans, and transfer them to a pressure cooker.
- Add 3 cups of water and 1 tsp salt. Pressure cook on medium heat for 4-5 whistles (or until the beans are soft and tender).
- If using canned kidney beans, rinse and set them aside.
2. Make the Curry Base:
- Heat oil or ghee in a large pan or kadhai over medium heat.
- Add cumin seeds and bay leaf. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
3. Add Tomatoes and Spices:
- Stir in chopped or pureed tomatoes. Cook until the oil separates, and the mixture thickens (about 5-7 minutes).
- Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 1-2 minutes.
4. Combine Rajma with the Curry:
- Add the cooked rajma (along with the water from the pressure cooker) to the pan. If you prefer a thicker consistency, mash a few beans with the back of a spoon.
- Simmer the curry for 10-15 minutes on low heat, stirring occasionally.
5. Finish and Garnish:
- Add garam masala and fresh cream (optional). Mix well and cook for another 2 minutes.
- Garnish with chopped coriander leaves.
Serving Suggestions:
- Serve hot Rajma with steamed basmati rice (classic Rajma-Chawal combo) or with rotis/parathas.
- Pair with a side of onion salad and lemon wedges for an authentic Punjabi touch.
Tips for Perfect Rajma:
- Consistency: Adjust the curry’s thickness by adding more water or simmering longer.
- Soft Beans: Ensure the rajma is well-cooked and soft to absorb the flavors.
- Soaking: Soaking the beans overnight reduces cooking time and enhances texture.
Rajma, or kidney bean curry, is a comforting and flavorful North Indian dish best enjoyed with steamed rice or roti. Here’s a detailed step-by-step recipe for making delicious Punjabi-style Rajma at home.
