How to Make Rajma Curry

Check out the recipe of Rajma Curry. It’s a spicy one that goes well with both Roti as well as Rice.  Recipes of the same are available on foodtippr.com.

Rajma Curry or the Kidney Beans Curry is a popular dish that is popular in Jammu & Kashmir and Himachal Pradesh region. In fact, the best Rajma I had was in Jammu & Kashmir on my way to Kistwar.

I tried to make this one similar to that. I hope you guys will like it.

Check out the step by step process mentioned below or watch video preparation.

Print Recipe

How to Make Rajma Curry

Check out the recipe of Rajma Curry. It’s a spicy one that goes well with both Roti as well as Rice. Recipes of the same are available on foodtippr.com. Rajma Curry or the Kidney Beans Curry is a popular dish that is popular in Jammu & Kashmir and Himachal Pradesh region. In fact, the best Rajma I had was in Jammu & Kashmir on my way to Kistwar. I tried to make this one similar to that. I hope you guys will like it.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: dinner, lunch, Main Course

Cuisine: Indian

Keyword: curry, Kidneybean, rajma

Servings: 4

Ingredients

• 1 cup Rajma Kidney beans
• 1/2 cup Tomatoes
• 1/3 cup Onion
• 1/4 cup Coriander leaves
• to taste Salt
• 1 teaspoon Red chili powder
• 1/2 teaspoon Turmeric powder
• 2 Bay leaf
• 1/2 inch Cinnamon stick
• 1/2 cup Vegetable oil
• 1 Onion
• 1 teaspoon Cumin seeds
• 6-7 Black Pepper
• 3 Cloves
• 2 Cardamom green
• 1/2 inch Cinnamon stick
• 1/2 inch piece Ginger
• 6-7 cloves Garlic
• 1/2 piece Cardamom brown

Instructions

• Clean, wash, and soak rajma overnight. In a pressure cooker, add soaked rajma.
• Add salt and 1-1.5 cup water and pressure cook it on a high flame for one whistle, then keep the flame low and cook for 6-7 minutes.
• Open cooker, now the rajma has cooked properly.
• In a wok, heat oil and saute with onion, bay leaf, and cinnamon stick. Fry it on a medium flame till the onion is light golden in the color.
• In a grinder, add all the ingredients mentioned above in the table for grinding paste. Grind it to make a fine paste.
• Add the ground paste in the wok.
• Add turmeric powder, red chili powder, and salt.
• Add chopped tomatoes, mix it well. Cook, it covered on a medium to low flame till the tomato is mushy and shows oil separately.
• Now the tomato is mushy, we will add boiled rajma in the wok.
• Add boiled rajma along with the leftover water in the wok, mix it well, check salt. You can add water if need. Cook, it covered on a medium flame for 3-4 minutes.
• Switch off the flame, garnish with chopped coriander leaves. Serve hot with chapatti and rice.

Clean, wash, and soak rajma overnight. In a pressure cooker, add soaked rajma.

Add salt and 1-1.5 cup water and pressure cook it on a high flame for one whistle, then keep the flame low and cook for 6-7 minutes.

Open cooker, now the rajma has cooked properly.

In a wok, heat oil and saute with onion, bay leaf, and cinnamon stick. Fry it on a medium flame till the onion is light golden in the color.

In a grinder, add all the ingredients mentioned above in the table for grinding paste. Grind it to make a fine paste.

Add the ground paste in the wok.

Add turmeric powder, red chili powder, and salt.

Add chopped tomatoes, mix it well. Cook, it covered on a medium to low flame till the tomato is mushy and shows oil separately.

Now the tomato is mushy, we will add boiled rajma in the wok.

Add boiled rajma along with the leftover water in the wok, mix it well, check salt. You can add water if need. Cook, it covered on a medium flame for 3-4 minutes.

Switch off the flame, garnish with chopped coriander leaves. Serve hot with chapatti and rice.