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Rajma with Rice

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Rajma with Rice pinit

A comforting and hearty dish featuring soft red kidney beans simmered in a flavorful tomato-onion gravy, served with fragrant steamed rice.

Rajma with Rice

Author: Taste Spread Cooking Method: Cuisine: Courses: Recipe Keys: Dinner R Rajma R Rajma with Rice R Rice
Rajma with Rice
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Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Difficulty: Beginner Servings: 1 Calories: 400 Best Season: All Year

Ingredients

For the Rajma Curry

Spices

For Steamed Rice

Instructions

  1. Prepare the Kidney Beans: Soak the kidney beans overnight. Rinse and pressure-cook with a pinch of salt until soft (about 3–4 whistles).
  2. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
  3. Add the ginger-garlic paste and green chilies. Sauté until fragrant.
  4. Add onions and sauté until golden brown.
  5. Add tomato puree, turmeric, red chili powder, and coriander powder.
  6. Cook until the oil separates.
  7. Add the boiled kidney beans along with some of the water they were cooked in. Stir well.
  8. Add salt and garam masala. Simmer for 10–15 minutes until the curry thickens and flavors meld.
  9. Sprinkle fresh coriander leaves.
  10. Wash the rice thoroughly and soak for 20 minutes.
  11. Bring water to a boil in a pot. Add rice and a pinch of salt.
  12. Cook on medium heat until the rice is tender and water is absorbed.

Note

  • Adjust spices to your taste.
  • Adding a small dollop of cream or butter can enhance the richness of the curry.
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