Gravy and Curries: Rajma Curry Recipe

Soft and creamy rajma paired with rice or roti and mint chutney is a staple food consumed across north. When working in Delhi, I used to frequently visit a local dhaba and enjoy this combo there. Over the years I have some what perfected the dhaba style rajma and recently prepared this curry on my mom's request.

 

Rajma Masala Recipe on Vidyascooking Channel 😉

Ingredients for Rajma Masala Curry:

250 Grams Kashmiri Rajma (Kidney Beans)

200 Grams Bengaluru Tomatoes = 3 Medium Tomatoes

200 Grams Onion = 3 Medium Onions

3 Green Chilies

1 1/2 Tbsp Ginger and Garlic Paste

1 Tsp Asafoetida

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1 Tbsp Garam Masala

1/2 Tbsp Pani Puri Masala or Amchur Powder (Dry Mango Powder)

1 Tbsp Cumin

1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

2 Bay Leaves

4 Tbsp Groundnut Oil

Salt as per taste

Lime Juice as required...

Prep: 

Wash the rajma twice and soak overnight. Once the beans double in volume drain and add it to a pressure cooker, add 4 cups water,  place the lid and whistle, cook for 4 whistles or 10 minutes until soft and well done.

Many times in my experience rajma once it is cooked it will tend to be bitter. We can wash the cooked rajma and use it in curry.

Finely chop onions, chop and blend the tomatoes to puree format. Slit the green chilies.

Before cooking your curry make sure to prepare a steamed rice or roti dough and reserve.

Method:

Heat a heavy bottom pressure cooker on medium flame with oil or ghee.

Add cumin and bay leaf allow to sputter and reduce.

Add the onion and chilies and fry till transparent. 

Add ginger and garlic paste fry till raw flavor reduces.

Add tomato puree, chilly powder, turmeric powder, coriander powder and kasuri methi leaves fry all the ingredients till oil separates.

Add the cooked rajma and salt, add 3 to 4 cups warm water stir and cover the cooker. Place a whistle and cook for 3 whistles.

Once the rajma has cooked with the masala, add the garam masala and dry mango powder and stir well.

Adjust the salt and water for gravy bring to a rapid boil till raw flavor from garam masala reduces and serve hot with cook rice or hot rotis and Enjoy 😉