Kidney bean curry - Rajma

Name: Kidney bean curry - Rajma
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian, Indian
Ingredients: 2 teaspoons safflower or other neutral oil; 1/2 teaspoon cumin seeds; 2 bay leaves; 1 cup chopped red or white onion; 1 to 2 green chiles, chopped (remove seeds to reduce heat); 1/4 teaspoon carom seeds; 1 (2-inch) knob of ginger, chopped, or 2 tablespoons ginger paste; 6 cloves garlic, chopped, or 2 tablespoons garlic paste; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 to 1/2 teaspoon cayenne Generous pinch of asafetida (omit to make gluten-free); 2 teaspoons Garam Masala (here); 1/2 teaspoon dried fenugreek leaves; 1 teaspoon dry mango powder (optional); 4 medium tomatoes, chopped (3 1/2 cups); 2 (15.5 ounce) cans kidney beans or 1 1/2 cups dried beans soaked overnight and pressure-cooked or slow-cooked; 1/2 to 1 1/2 teaspoons salt or to taste, divided (use 1/2 teaspoon if cooked beans are already salted); 2 1/2 cups water; 1/4 cup chopped cilantro for garnish (not optional); Lemon juice (optional)

4 steps

Prep:20minCook:1h

Rajma was a favorite in our house. Every event had a version of rajma. The beans were cooked over low heat for hours so the flavors blended into the beans and curry. Rajma is like a warming Indian chili, perfect for winter. Mom’s favorite way to serve rajma is with Cumin-Scented Rice Pulao with Peas and Onions.

Updated at: Thu, 17 Aug 2023 10:04:11 GMT

Ingredients

4 servings

Instructions

Step 1

Heat the oil in a saucepan over medium heat. Add the cumin seeds and bay leaf, and cook until the cumin seeds become fragrant, about 1 minute. Add the onions and green chiles, and cook until translucent, 7 to 8 minutes. Add the carom seeds, ginger, and garlic. Mix well and cook for a minute. Add the coriander, turmeric, cayenne, asafetida, garam masala, fenugreek leaves and dry mango powder. Mix well and cook for a minute. Add the tomatoes and cook until the tomatoes are saucy, about 10 minutes. Stir once. Mash the larger pieces of tomato.

Step 2

Add the kidney beans, salt, and water. Cover, and cook for 30 to 40 minutes. The beans should be tender enough so they can be mashed easily. Mash some of the beans. Taste, and adjust salt and spice. Add lemon juice for tang if needed. Cook longer to adjust consistency if needed. Garnish with cilantro and serve hot.

Pressure cooker

Step 3

With cooked beans: Follow Step 1 in the pressure cooker. Add the cooked kidney beans, salt, and 2 cups of water. Pressure cook for 10 minutes after the cooker reaches pressure (2 to 3 whistles). Let the pressure release naturally. Mash some of the beans. Garnish and serve.

With dried beans

Step 4

Soak 1 1/2 cups dried beans overnight. Drain and keep aside. Follow Step 1 in the pressure cooker. Add the kidney beans, salt, and 3 cups of water. Pressure cook for 20 minutes after the cooker reaches pressure over medium heat. 4 to 5 whistles. Lower the heat and cook for another 10 minutes. Let the pressure release naturally. Mash some of the beans. Garnish and serve.