Teresa's Recipes
Rajma (Red Kidney Bean Curry)
Rajma is a beloved North Indian dish that warms the soul with its hearty, comforting flavors. This dish features tender red kidney beans simmered in a rich, spiced tomato gravy, making it perfect for a cozy family dinner or a festive gathering. Traditionally served with fragrant basmati rice, Rajma is a staple in many Indian households and holds a special place in the hearts of those who savor its delightful taste. As you indulge in this dish, you’ll experience the harmony of spices that reflect the vibrant culture and culinary heritage of India.
Ingredients
- 1 cup, soaked overnight Red kidney beans
- 1 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 1, slit Green chili
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- to taste Salt
- 2 tablespoons Oil
- for garnish Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 15g
- Sodium: 350mg
- Sugar: 6g
Instructions
- In a pressure cooker or a large pot, heat the oil over medium heat.
- Add cumin seeds and let them splutter, releasing their aromatic flavor.
- Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Stir in the grated ginger, minced garlic, and slit green chili. Sauté for another minute until fragrant.
- Add the pureed tomatoes to the pot and cook until the oil begins to separate from the masala, about 5-6 minutes.
- Mix in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well to combine all the spices.
- Add the soaked and drained kidney beans to the pot, stirring to coat them evenly with the masala.
- Pour in enough water to cover the beans (approximately 2 cups).
- If using a pressure cooker, close the lid and cook for 4-5 whistles. If using a pot, cover and simmer until the beans are tender, about 30-40 minutes.
- Once done, let the pressure release naturally if using a pressure cooker.
- Garnish with fresh coriander leaves and serve hot with steamed basmati rice or roti.
Tips
- For a creamier texture, add a splash of coconut milk or a dollop of yogurt just before serving.
- Feel free to customize the spice level by adjusting the amount of green chili or red chili powder.
- Serve with a side of pickles or a fresh salad for a complete meal.