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.
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.
