Rajma Recipe
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:
Ingredients
- 1 cup of dried kidney beans
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 3 green chilies, finely chopped
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala
- Oil for cooking
- Water as needed
- Fresh coriander leaves for garnishing
Instructions
- 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.
- 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.
- In a separate pan, heat oil and add cumin seeds. Once they crackle, add finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and chopped green chilies, and sauté for another minute.
- 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.
- Add the cooked kidney beans to the pan and mix well. Add water as needed to adjust the consistency of the gravy.
- Cook for another 10-15 minutes until the flavours are well combined and the gravy thickens slightly.
- 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