Rajma is a popular North Indian dish made with kidney beans in a spicy tomato-based gravy. It is typically served with rice or roti and is a hearty and filling meal. Here is a simple recipe for Rajma with some notes and categories:
Rajma Recipe
Ingredients
Instructions
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Soak the dried kidney beans overnight or for at least 8 hours in enough water to cover them completely. Drain the water and rinse the beans well.
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In a pressure cooker, add the soaked kidney beans, 4 cups of water, and a pinch of salt. Cook on high pressure for 15-20 minutes until the beans are soft and fully cooked. Set aside.
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In a separate pan, heat oil and add cumin seeds. Once they crackle, add finely chopped onions and sauté until they turn golden brown.
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Add the ginger-garlic paste and chopped green chilies, and sauté for another minute.
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Add chopped tomatoes, coriander powder, cumin powder, garam masala, and salt to taste. Cook for 5-6 minutes until the tomatoes are soft and well cooked.
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Add the cooked kidney beans to the pan and mix well. Add water as needed to adjust the consistency of the gravy.
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Cook for another 10-15 minutes until the flavours are well combined and the gravy thickens slightly.
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Garnish with fresh coriander leaves and serve hot with rice or roti.
Note
- You can also use canned kidney beans to save time, but make sure to rinse them well before using.
- Adjust the amount of green chilies and spices to suit your taste.
- Rajma tastes best when it is allowed to sit for a few hours or overnight to let the flavours develop.
Rajma