Red Kidney Beans Curry (Rajma )

Red kidney Beans Curry (Rajma)

AuthorPalak SakiCategory, DifficultyIntermediate

Red Kidney Beans Curry (Rajma )

Yields2 Servings
Prep Time9 hrsCook Time20 minsTotal Time9 hrs 20 mins

Ingredients :-

 1 cup dried kidney Beans, Soaked Overnight
 1 Onion, roughly chopped
 ½ Chopped Green Chili
 2 tsp Canola Oil
 1 tsp Cumin Seeds
 1 Bay Leaf
 ½ Cinnamon Stick
 ½ tsp Minced Garlic
 ½ tsp Minced Ginger
 1 tsp Salt
 1 tsp Coriander Powder
 1 tsp Garam Masala / Curry Powder
 1 tsp Paprika / Red Chili Powder
 ½ tsp Turmeric
 1 cup Tomato Puree
 4 cups Water
 Cilantro/ Fresh Coriander, Garnish

Directions :-

1

In a large bowl soak 1 cup of Kidney Beans (Rajma) in enough water for 6-8 hours, preferably overnight. Next morning beans will more than double in size.

2

In a pressure cooker add beans, 3 cups water & salt. Stir and cook on high for 2-3 whistle, then set the heat to medium and cook for another 10-15 minutes.(cook until get soft)

3

Discard the water in which you boiled the beans.

4

Heat oil in a pan on medium heat, once the oil is hot add cumin seeds, bay leaves, cinnamon stick Sauté for a minute.

5

Add finely chopped onions and cook for 2-3 minutes till translucent.

6

Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.

7

Once the ginger-garlic is done, add green chilli, tomato puree and mix well.

8

Cook for 10 minutes, or until tomatoes cook properly. The curry tastes good only when they are cooked well.

9

Now add the dry spices – coriander powder, red chilli powder & garam masala (Curry Powder). Also add the salt and mix.

10

Cook the spices for 2 minutes Add boiled kidney beans and mix.

11

Add 1 1/2 cup of water to the curry Cover the pan and cook the kidney beans curry for 10 minutes on medium-low heat. Switch off the flame.

12

Garnish with more coriander leaves and serve immediately with rice or Indian bread/roti.

red kidney beans curry (rajma)

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Ingredients

 1 cup dried kidney Beans, Soaked Overnight
 1 Onion, roughly chopped
 ½ Chopped Green Chili
 2 tsp Canola Oil
 1 tsp Cumin Seeds
 1 Bay Leaf
 ½ Cinnamon Stick
 ½ tsp Minced Garlic
 ½ tsp Minced Ginger
 1 tsp Salt
 1 tsp Coriander Powder
 1 tsp Garam Masala / Curry Powder
 1 tsp Paprika / Red Chili Powder
 ½ tsp Turmeric
 1 cup Tomato Puree
 4 cups Water
 Cilantro/ Fresh Coriander, Garnish

Directions

1

In a large bowl soak 1 cup of Kidney Beans (Rajma) in enough water for 6-8 hours, preferably overnight. Next morning beans will more than double in size.

2

In a pressure cooker add beans, 3 cups water & salt. Stir and cook on high for 2-3 whistle, then set the heat to medium and cook for another 10-15 minutes.(cook until get soft)

3

Discard the water in which you boiled the beans.

4

Heat oil in a pan on medium heat, once the oil is hot add cumin seeds, bay leaves, cinnamon stick Sauté for a minute.

5

Add finely chopped onions and cook for 2-3 minutes till translucent.

6

Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.

7

Once the ginger-garlic is done, add green chilli, tomato puree and mix well.

8

Cook for 10 minutes, or until tomatoes cook properly. The curry tastes good only when they are cooked well.

9

Now add the dry spices – coriander powder, red chilli powder & garam masala (Curry Powder). Also add the salt and mix.

10

Cook the spices for 2 minutes Add boiled kidney beans and mix.

11

Add 1 1/2 cup of water to the curry Cover the pan and cook the kidney beans curry for 10 minutes on medium-low heat. Switch off the flame.

12

Garnish with more coriander leaves and serve immediately with rice or Indian bread/roti.

red kidney beans curry (rajma)

Red kidney Beans Curry (Rajma)

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