Rajma with Rice
A comforting and hearty dish featuring soft red kidney beans simmered in a flavorful tomato-onion gravy, served with fragrant steamed rice.
Ingredients
- 1 Red kidney beans (Rajma)
- 2 Onions
- 2 Tomatoes
- 1 teaspoon Ginger-Garlic paste
- 2 Green chilies
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala
- Asafoetida (Hing) A pinch
- 2 tablespoons Oil or ghee
- Salt To taste
- 2 Water
- Fresh coriander leaves For garnishing
- 1 cup Basmati rice
- 2 Water
- 1/2 Salt
For the Rajma Curry
Spices
For Steamed Rice
Instructions
- Prepare the Kidney Beans: Soak the kidney beans overnight. Rinse and pressure-cook with a pinch of salt until soft (about 3–4 whistles).
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add the ginger-garlic paste and green chilies. Sauté until fragrant.
- Add onions and sauté until golden brown.
- Add tomato puree, turmeric, red chili powder, and coriander powder.
- Cook until the oil separates.
- Add the boiled kidney beans along with some of the water they were cooked in. Stir well.
- Add salt and garam masala. Simmer for 10–15 minutes until the curry thickens and flavors meld.
- Sprinkle fresh coriander leaves.
- Wash the rice thoroughly and soak for 20 minutes.
- Bring water to a boil in a pot. Add rice and a pinch of salt.
- 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.