Ingredients

  • Serves 4 people
  • 200 g rajma (dried kidney beans)

  • 500 ml water for cooking rajma

  • 500 ml water for soaking rajma

  • 15 g ginger-garlic-green chili paste (5g garlic + 5 g ginger + 5g green chilies)

  • 50 g butter

  • 3 g cumin seeds

  • 1 white onion (finely-chopped)

  • 2 tomatoes (finely-chopped)

  • 3 g coriander powder

  • 3 g red chili powder

  • 2 g turmeric powder 

  • 3 g garam masala powder

  • 1 tsp crushed kasuri methi (dried fenugreek leaves) 

  • 2 to 5 g salt to taste

     

  • garnish:

    20 ml low fat cream

  • few sprigs of fresh coriander leaves

  • 100 g cooked rice

Rajma
Recipe Courtesy of
Asian Food Network

Rajma

{{totalReview}}
Rajma is a heart-warming vegetarian curry originating from India’s Northern province of Punjab. Rajma literally translates to kidney beans and this hearty curry is flavored with tomatoes, cumin, and coriander. Rajma is best accompanied with steaming hot rice. Ask any Punjabi what their favorite homecooked meal is, and Rajam Chawal will be a popular answer!
  • Easy
  • 450 min
  • 45 min
  • 15 min
  • 4 steps
  • 17 Ingredients
  • Easy
  • 4 steps
  • 17 Ingredients
  • 450 min
  • 45 min
  • 15 min

Instructions

  1. Rinse and soak the Rajma

    • Rinse the Rajma in cold running water for about 2 to 3 minutes.
    • Soak the Rajma in water overnight or for a minimum of 8 to 9 hours.
    Rinse and soak the Rajma


  2. Cook the Rajma

    • Drain all the soaking water from the Rajma and rinse again in cold running water.
    • In a large pot over high heat, add the rinsed Rajma and the water. 
    • Stir occasionally to make sure that the Rajma does not stick to the pot.
    • Cook the Rajma until the beans are soft, or for 25 to 30 minutes.
    • Once cooked, strain the kidney beans and set aside to cool. Save 300 ml of the cooking water to be used in the Rajma cooking process.


  3. Make the Rajma Masala

    • In a pan over medium heat, melt the butter. Add the cumin seeds and cook them until you hear a crackling sound.
    • Add the finely-chopped onions and cook them till they are caramelized or golden browned on a medium-low to medium heat.
    • Take care not to burn the onions as this will give bitter tones in the curry. Constant stirring will help you control the evenness of the cooking of the onions.
    • Lower the heat, and add the ginger-garlic-chili paste. Cook the paste until the raw aroma and taste of the paste disappears or for about 1 to 2 minutes.
    • Add the tomatoes. Cook until the tomatoes are soft, or for about 2 to 3 minutes. 
    • Add the turmeric powder, red chili powder, coriander powder, and Garam Masala powder.
    • On a medium heat, stir the Masala base often and make sure that all the ground spices are cooked and fragrant.
    • Using a slotted spoon or a strainer to remove the beans and add them to the Masala.
    • You can also strain the cooked Rajma first and set it aside as mentioned above. Set the stock also aside.
    • Stir and sauté for a minute.
    Make the Rajma Masala


  4. Combine Ingredients and make Rajma

    • In the same pot as the Masala base, add the kidney beans and mix well to incorporate. 
    • Add 300 ml of the Rajma cooking liquid, salt and mix well. 
    • Simmer the Rajma curry for about 8 to 10 minutes. The Rajma should be soft and the curry should be thick and creamy. 
    • Add the Kasuri Methi and stir well. Simmer for a minute and turn off the heat.
    Combine Ingredients and make Rajma


Plate and Serve!

Serve the Rajma piping hot and garnish with the low-fat cream and a few sprigs of fresh coriander Serve with a hot bowl of rice.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • 200 g rajma (dried kidney beans)

    • 500 ml water for cooking rajma

    • 500 ml water for soaking rajma

    • 15 g ginger-garlic-green chili paste (5g garlic + 5 g ginger + 5g green chilies)

    • 50 g butter

    • 3 g cumin seeds

    • 1 white onion (finely-chopped)

    • 2 tomatoes (finely-chopped)

    • 3 g coriander powder

    • 3 g red chili powder

    • 2 g turmeric powder 

    • 3 g garam masala powder

    • 1 tsp crushed kasuri methi (dried fenugreek leaves) 

    • 2 to 5 g salt to taste

       

    • garnish:

      20 ml low fat cream

    • few sprigs of fresh coriander leaves

    • 100 g cooked rice

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy