Rajma is a hugely popular North Indian dish made from Red Kidney Beans. Red kidney beans are originally not from India, they were brought here initially from Portugal, in India they are grown mostly in parts of Jammu & Himachal Pradesh. Rajma-Rice is mostly liked by one & all in India.
They vary in size and colors slightly, some are Dark Red and some are Dark red, some are even more like light pink, but they are all Yummy!!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
25 mins 30 mins 55 mins 1-2 Serving
Rajma (Red kidney beans) – 2 cups
Extra virgin olive oil – 4-5 tablespoons
Fresh green coriander – 3 tablespoons (chopped)
Garlic cloves – 3 small
Onions – 4 cut into cubes
Green chilies – 2 small cut into pieces
Ginger grated -1 teaspoon
Tomatoes – 4 cut into cubes
Cumin seeds – 1 teaspoon
Coriander powder – 4 teaspoons
Turmeric powder – 2 teaspoons
Red chili powder – 1 teaspoon
Garam masala – 3/4 teaspoon
- Wash and soak rajma (kidney beans) in water for six to eight hours or over night.
- Pressure-cook rajma with water (used for soaking rajma), salt and turmeric. Cook on low heat after the first whistle for thirty minutes more till they are soft.
- Blend the garlic, tomatoes, ginger, chili & onions in a blender.
- Heat 5 tablespoons of oil in a deep pan or wok (kadai). First add cumin & as soon as cumin starts splattering, add the blended mix and cook on high flame stirring continually. Fry for 20-25 minutes on low heat.
- When the water dries up and oil starts separating from the tomato onion mix, add all remaining spices and stir for 2-3 minutes more.
- Now transfer the cooked mix into the already boiled rajma.
- Now boil rajma for another 10 minutes or slightly more to achieve the correct consistency as required and for the flavors to blend well. Garnish with fresh green coriander.
Note: Serve hot with chapatti or rice etc. Enjoy!
recipe by Karuna Saraswat
picture courtesy: yummyindiankitchen.com (nice pic)