Rajma curry is a Masala curry and a common dish in North India that consists of Red Kidney Beans in a Creamy, spicy Sauce or Gravy. Rajma Chawal is the most common way of having this curry with steamed Hot Rice – Rajma means the Kidney Beans and Chawal – hot, steamed rice!
This is an easy-to-make recipe and will go good not only with steamed rice, but with rotis or chapattis as well. The red kidney beans gravy was brought to the Indian sub-continent from Mexico and has been made more delicious with the generous adding of Indian spices.
Test this out with our Jeera Rice. Rajma is just delicious with Jeera Rice.
Rajma Chawal
Are you craving for a spicy curry with Red Kidney Beans? Try this simple Rajma Chawal recipe that is tangy, spicy and full of flavor.
Equipment
- Pressure Cooker
- Frying Pan (Kadai)
Ingredients
Cook Rajma or Red Kidney Beans
- 1 cup Red Kidney Beans (Rajma) soaked overnight for 8 hours (Any Kidney beans can be used. But, Red Kidney beans are the best.)
- 750 ml Water
- 1 teaspoon Salt (or adjust as per taste)
- 1 teaspoon Ginger Garlic paste
- 1 teaspoon Chilli Powder
- 1 teaspoon Oil
- 1 inch Cinnamon stick
- 5 Nos Green Cardamon
- 6 Nos Cloves
- 1 No Bay Leaf
Rajma Masala Curry
- 2 tbsp Oil
- 2 tbsp Ghee
- 1 No Medium Onion - chopped
- 2 Nos Green Chillies - chopped
- 1 teaspoon Ginger Garlic paste
- 3 Nos Tomatoes - pureed
- 1 teaspoon Chilli Powder
- ½ teaspoon Kashmir Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Salt (or adjust as per taste)
- 1 teaspoon Garam Masala
- 1 tbsp Coriander leaves chopped
Instructions
Cooking Rajma
- Soak the Rajma (Red Kidney Beans) overnight for at least 8 hours.
- In the morning, drain the soaked Rajma and take it into a Pressure Cooker and add 750 ml of fresh water to it.
- Add all the ingredients mentioned under "Cook Rajma or Red Kidney Beans" to the Cooker.
- Close the Lid and cook it for 7 whistles.
- Set the cooker aside until all the steam escapes, open the lid and keep it aside. (If the Kidney beans are not soft, cook it further for another couple of whistles.
Cooking the Masala
- Take a Kadai or Pan and heat it.
- Add 2 Tbsp of Oil and 1 Tbsp of the Ghee and heat it.
- Add the chopped Onions and Saute for a minute.
- Add the chopped Green Chillies and saute until the Onions are brown.
- Add Ginger Garlic Paste and Saute for another minute or until the raw smell of the Ginger Garlic paste is gone.
- Add the Pureed Tomatoes into this and saute until the oil is released and floats on top.
- Add Chilli Powder + Kashmir Chilli Powder + Coriander Powder + Cumin Powder + Salt + Garam Masala. Mix well and Saute for a minute.
- Now, add the pressure cooked Rajma (Red Kidney Beans) and mix well. Cover the pan with a lid and cook on a low flame for 15 minutes.
- Turn off the stove and add the remaining 1 Tbsp of Ghee and garnish with chopped Coriander leaves.
- Serve hot with hot, steamed rice or Jeera rice!
Nutrition
Calories: 261kcal
Tried this recipe?Let us know how it was!
Awesome dish.. We just cooked it and it turned out to be awesome.