Rajma Dish Recipe
Rajma Dish Recipe, an Easy Kidney Bean Curry Recipe: Authentic North Indian Rajma Masala for Family Meals. Discover how to prepare a simple Rajma Chawal recipe with our step-by-step guide, which is ideal for quick weeknight vegetarian dinners. This homemade red kidney bean curry features rich, spiced tomato sauce with classic Indian flavors, perfect for budget-friendly Indian food. Make a delicious Rajma gravy using pantry staples and basic Indian spices like aromatic cumin, coriander, and garam masala. Enjoy this healthy kidney bean recipe with rice for a complete and satisfying meal.”
- Servings 3
- Prep 20 min
- Cooking 1 hr. or 3-4 hrs.
Nutrition Per Serving
- Calories: 330 kcal
- Protein: 18 g
- Fat: 18 gm
- Saturated Fat: 0 g
- Carbohydrates :53 g
- Dietary Fiber: 3.15 g
- Sugars: 0 g
- Cholesterol: 95 mg
- Sodium: 200 mg
Ingredients in Rajma Dish Recipe
- 350 grams of dried red kidney beans
- 1.5 liters of water or 1.25 liters if pressure-cooked
- One bay leaf
- ⅓ tsp. of turmeric ¼ powder
- One tbsp. of cayenne pepper or paprika
- 2½ tbsp. of butter or ghee
- One tbsp. of coriander seeds
- ½ tsp. cumin seeds
- ⅓ tsp. fennel seeds
- One tbsp. of garam masala
- Two green cardamom pods
- Half of a cinnamon stick
- 2–3 tbsp. of finely shredded or minced fresh ginger root
- Two cups of water
- One tbsp. of salt
- Three tbsp. of fresh lemon or lime juice
- Three cloves of garlic
- Two onions
- Three medium-sized firm ripe tomatoes, diced
- 2 cups of tomato sauce or 1 cup of tomato paste
- 2 cups of tomato sauce or 1 cup of tomato paste
- ¼ cup of chopped fresh parsley or coriander (optional)
Kitchen Tools for Rajma Dish Recipe
- Pressure Cooker or Large Pot
- Skillet or Sauté Pan
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Blender or Food Processor (optional)
- Colander
- Ladle
- Citrus Juicer (optional)
How to Make Rajma
- Place the kidney beans in a large bowl and cover with enough water to cover them by at least 2 inches. Add a pinch of baking soda. Soak for at least 5 hours or preferably overnight. Drain and rinse thoroughly.
- Pressure Cooker: Place the soaked and rinsed beans in the pressure cooker. Add 1.25 liters of water and the bay leaf. Seal the pressure cooker and cook for approximately 50 minutes, allowing the pressure to release naturally. Check the beans for tenderness. If they are not tender enough, simmer in an open pot until desired tenderness. Pot: Place the soaked and rinsed beans in a large pot. Add 1.5 liters of water and the bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 2½–3 hours, or until the beans are tender.
- Grind the coriander, cumin, fennel, cinnamon, and cardamom into a fine powder. In a blender or food processor, blend the ginger, garlic, onion, and ½ cup of water into a smooth paste. Mix the ground spices, turmeric, salt, and tomato paste into the onion paste to create a rich spice paste.
- Heat the ghee or butter in a large skillet or pan. Add the ground coriander, cumin, fennel, cinnamon, and cardamom and bloom for 30 seconds. Then add the spice paste and sauté for 1–2 minutes.
- Add the diced tomatoes and cook until they break down completely and the oil separates from the mixture.
- Add the cooked beans to the tomato gravy. Stir well to combine. Simmer on low heat for 20-30 minutes, allowing the flavors to meld and the sauce to thicken.
- Remove from heat. Stir in the chopped cilantro or parsley (if using) and lemon or lime juice. Adjust salt to taste.
- Serve hot with steamed rice or naan. If desired, garnish with additional fresh cilantro, thinly sliced raw onion, or a dollop of yogurt with Indian pickles.
Tips
- Spice Freshness: For optimal flavor, use freshly ground spices and store them in airtight containers in a cool, dark place.
- Onion & Tomato Base: Sauté the onions until golden brown and cook the tomatoes until they break down and the oil separates, creating a rich and flavorful gravy base.
- Bean Tenderness: If using a pressure cooker, ensure the beans are fully tender. If not, simmer them in an open pot until the desired softness is achieved.
- Flavor Infusion: After adding the beans, simmer the rajma for 20-30 minutes to allow the flavors to meld and the gravy to thicken.
- Citrus Brightness: Add the lime or lemon juice after removing the pot from the heat to preserve its fresh, tangy flavor.
- Spice Level: Adjust the amount of cayenne pepper to your preferred level of spiciness.
- Final Seasoning: Adjust the salt to taste near the end of cooking.
- Serving Suggestions: Serve the rajma hot with steamed rice or naan for a complete meal.
- Garnish Variety: Garnish with fresh coriander, thinly sliced ginger, a dollop of yogurt, or thinly sliced raw onion to enhance the dish. Serve with indian pickles.
Is Rajma Masala a spicy dish?
It can be spicy but is typically made to suit a range of tastes, focusing on rich flavors rather than heat.
Can I make Rajma Curry without soaking the beans?
Yes, however, soaking reduces cooking time and aids digestion. Without soaking, use a pressure cooker, add more water and increase cooking time, usually around 1,5 hours at high pressure.
Is Rajma Curry good for health?
Yes, Rajma Curry is considered good for health:
Rajma (red kidney beans) are a great source of plant-based protein essential for muscle building and repair.
This dish is high in dietary fibre, which aids in digestion, helps prevent constipation, and can improve overall gut health. Fibre also contributes to a feeling of fullness, which can help with weight management.
Rajma beans are packed with essential nutrients, including iron, magnesium, potassium, and zinc, contributing to various health benefits, such as improved heart health and strengthened immunity.