By Sophie Van Beek
Kidney bean curry - Rajma
4 steps
Prep:20minCook:1h
Rajma was a favorite in our house. Every event had a version of rajma. The beans were cooked over low heat for hours so the flavors blended into the beans and curry. Rajma is like a warming Indian chili, perfect for winter. Mom’s favorite way to serve rajma is with Cumin-Scented Rice Pulao with Peas and Onions.
Updated at: Thu, 17 Aug 2023 10:04:11 GMT
Nutrition balance score
Great
Nutrition per serving
Calories268.6 kcal (13%)
Total Fat4.4 g (6%)
Carbs44.8 g (17%)
Sugars10.1 g (11%)
Protein14.4 g (29%)
Sodium956.3 mg (48%)
Fiber13.2 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 teaspoonssafflower oil
or other neutral
½ teaspooncumin seeds
2bay leaves
1 cupred onion
chopped, or white
1green chiles
chopped, remove seeds to reduce heat
¼ teaspooncarom seeds
1 knobginger
chopped
6 clovesgarlic
chopped
1 teaspoonground coriander
½ teaspoonground turmeric
¼ teaspooncayenne
Generous ch, omit to make gluten-free
asafetida
2 teaspoonsGaram Masala
½ teaspoondried fenugreek leaves
1 teaspoondry mango powder
optional
4tomatoes
medium, chopped
2 x 15.5 ouncekidney beans
cans, or 1 1/2 cups dried beans soaked overnight and pressure-cooked or slow-cooked
½ teaspoonssalt
or to taste, divided, use 1/2 teaspoon if cooked beans are already salted
2 ½ cupswater
¼ cupcilantro
chopped, for garnish, not optional
lemon juice
optional
Instructions
Step 1
Heat the oil in a saucepan over medium heat. Add the cumin seeds and bay leaf, and cook until the cumin seeds become fragrant, about 1 minute. Add the onions and green chiles, and cook until translucent, 7 to 8 minutes. Add the carom seeds, ginger, and garlic. Mix well and cook for a minute. Add the coriander, turmeric, cayenne, asafetida, garam masala, fenugreek leaves and dry mango powder. Mix well and cook for a minute. Add the tomatoes and cook until the tomatoes are saucy, about 10 minutes. Stir once. Mash the larger pieces of tomato.
Step 2
Add the kidney beans, salt, and water. Cover, and cook for 30 to 40 minutes. The beans should be tender enough so they can be mashed easily. Mash some of the beans. Taste, and adjust salt and spice. Add lemon juice for tang if needed. Cook longer to adjust consistency if needed. Garnish with cilantro and serve hot.
Pressure cooker
Step 3
With cooked beans: Follow Step 1 in the pressure cooker. Add the cooked kidney beans, salt, and 2 cups of water. Pressure cook for 10 minutes after the cooker reaches pressure (2 to 3 whistles). Let the pressure release naturally. Mash some of the beans. Garnish and serve.
With dried beans
Step 4
Soak 1 1/2 cups dried beans overnight. Drain and keep aside. Follow Step 1 in the pressure cooker. Add the kidney beans, salt, and 3 cups of water. Pressure cook for 20 minutes after the cooker reaches pressure over medium heat. 4 to 5 whistles. Lower the heat and cook for another 10 minutes. Let the pressure release naturally. Mash some of the beans. Garnish and serve.
Notes
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Makes leftovers
Moist
Spicy
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