Rajma/ Kidney Bean Curry Recipe |Breakfast Care

Rajma is one of the popular and favourite North Indian dish. It's most loved Punjabi dish. It is best served with rice and chapati.

  • 1.5 cups rajma/ kidney beans (soaked in water)
  • teaspoon cumin seeds
  • cup grated onion
  • tablespoon ginger-garlic paste
  • green chili, chopped
  • medium tomatoes, pureed
  • tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • teaspoon garam masala
  • 1.5 teaspoon kashmiri red chili powder
  • 4-5 cups water
  • 2 tablespoon oil
  • tablespoon ghee
  • A handful of coriander leaves, chopped
  • Salt, as per taste

  • In a bowl, soak rajma overnight in enough water.
  • Next day, drain the water and transfer them to a pressure cooker.
  • Add water, salt and pressure cook on high heat for 1 whistle.
  • Then lower the heat to medium and cook for 15 minutes.
  • Let the pressure release naturally. Beans should be completely soft when done.
  • In a pan, add oil on medium heat. 
  • Once hot, add the cumin seeds and let them sizzle.
  • Add the grated onions and cook until aromatic.
  • Add ginger-garlic paste and green chili and mix well.
  • Add the pureed tomatoes and cook for few minutes.
  • Add the coriander powder, turmeric powder, kashmiri red chili powder, garam masala and salt.
  • Mix and cook on medium-low heat for around 10 minutes.
  • Add the boiled beans along with all the water in which they were boiled.
  • Add more water according to your choice. Stir well and set heat to low-medium.
  • Let the curry simmer for 20 to 30 minutes.
  • Add a tablespoon of ghee and mix well.
  • Turn off the heat and garnish with chopped coriander leaves.
  • Serve hot rajma with rice or chapati.
  • Enjoy!

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