Kidney beans (Rajma) recipe
Rajma curry is a kidney bean curry that is made by pressure-cooking dried kidney beans that are soaked overnight. The pressure-cooked beans are then cooked with onion, tomatoes, ginger-garlic, and with spices like coriander, garam masala, chilli powder, etc. Rajma and Chole are extremely popular curries in India and especially in North India and a true Punjabi meal is often incomplete without them.
There are many health benefits associated with Rajma. These Beans are similar to the kidney in colour and texture, so it is called kidney beans. Rajma comes in a variety of colours and patterns, including white, cream, black, red, purple, spotted, striped, and thin. You can use either one of the light or dark colour large kidney beans to make Punjabi-style rajma. I prefer the darker ones.
The nutrition facts for 100 grams of boiled kidney beans are:
Calories: 127
Water: 67%
Protein: 8.7 grams
Carbs: 22.8 grams
Sugar: 0.3 grams
Fiber: 6.4 grams
Fat: 0.5 grams
Kidney beans are rich in protein. Kidney beans are an affordable alternative to meat for many people. Sometimes referred to as “poor man’s meat”.
Kidney Beans Benefits:
Kidney beans are rich in various vitamins and minerals, including:
Molybdenum: – Beans are high in molybdenum, a trace element mainly found in seeds, grains, and legumes.
Folate: – Also known as folic acid or vitamin B9, folate is considered particularly important during pregnancy.
Iron: – This essential mineral has many important functions in your body.
Copper: – This antioxidant trace element is often low in the Western diet. Aside from beans, the best dietary sources of copper are organ meats, seafood, and nuts.
Manganese: – This compound is present in most foods, especially in whole grains, legumes, fruits, and vegetables.
Potassium: – This essential nutrient may have beneficial effects on heart health.
Vitamin K1: – Also known as phylloquinone, vitamin K1 is important for blood coagulation.
Kidney beans are among the best sources of plant-based protein. They are rich in healthy fibers, which moderate blood sugar levels and promote colon health.
Rajma or kidney beans are high in protein and fiber and contain proteins that can reduce the digestion of starches (carbs), all of which may aid weight loss.
Kidney beans are an excellent choice for people with type 2 diabetes and others who want to stabilize their blood sugar levels. Beans promote colon health and reduce your risk of colon cancer.
Course: – Main Course
Prep Time: – 20 Minutes
Cooking time: – 30 Minutes
Total Time: – 50 Minutes
Servings: – 4 Peoples
Rajma Kidney beans curry recipe Ingredients:
To pressure cook kidney beans (rajma):
200 gms – Kidney beans (Rajma) Soaked in 3 cups water (overnight)
3 cups – Water (Water for cooking Rajma)
½ teaspoon – Salt
1 inch – Cinnamon piece
2-4 nos. – Cloves
2-4 nos. – Cardamoms
1 no. – Bay leaf (Tez Patta)
½ teaspoon – Turmeric powder
For preparing the masala:
2 tablespoons – Cooking oil
1 teaspoon – Cumin seeds (Jeera)
1 cup – Chopped onion
350 grams – Tomatoes (Chopped)
1 tablespoon – Ginger-garlic paste
1½ tablespoons – Chopped Coriander
½ teaspoon – Turmeric powder
1 teaspoon – Garam masala
1 tablespoon – Red chilli powder
½ teaspoon – Salt (as per your taste)
1½ cup – Hot water (Quantity varied as you want Rajma curry thick or thin)
1 teaspoon – butter for garnishing
Method for preparing Rajma Kidney beans curry recipe with step by step photos:
How to Prepare Rajma Curry:
1 – Soak Rajma ( kidney beans) overnight in 3 cups water. In the morning, drain all the water in which the beans were soaked. rinse with another water and then transfer them to a pressure cooker for boiling rajma. Add 3 cups water, ½ teaspoon salt, bay leaf, cloves, cardamoms, cinnamon.
2 – Then pressure cooks it on high flame till 1 whistle, then reduce the flame to medium and cook for 15 minutes up to 4 whistles. Let the pressure release naturally. Make sure Beans should be completely soft when done keep aside.
3 – In a kadhai add ½ tablespoons of oil on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the chopped onions and mix.
4 – Fry the Onions for around 3 to 4 minutes, stirring often until it turns to light golden in colour and there should be no raw smell. Then add chopped tomatoes and just ½ teaspoon salt for melting tomatoes.
5 – After that remove it from the kadhai and keep it aside. Let it cool down then add it to the grinder for preparing its paste. When grinding is done it looks like the below picture.
6 – Further, in the same kadhai add 1½ tablespoon oil, then add ginger-garlic paste and red chilli powder and fry for 1 minute. Add the tomato-onion paste and mix it. Cook it for 5 minutes.
7 – Then add the spices – turmeric, garam masala, coriander powder, and salt. Mix it and cook it on medium-low flame for around 10 mins until oil oozes out of masala.
Mixing Kidney beans with Curry:
8 – At the end add boiled beans along with all the water in which they were boiled.
9 – You can add 1 cup of hot water here (if you want thin curry). Stir it well and set the flame to low-medium. and add chopped coriander.
10 – Let the curry simmer for 5 to 10 minutes. You can add a tablespoon of ghee and mix. I am not using it here. If you want you can fry some ginger long cut pieces in ghee and then add that to the rajma too. Turn off the heat. Serve rajma curry with rice, naan, or roti.
Tips for preparing Rajma Kidney beans curry recipe:
1 – Add always hot water when you make any curry because when you use cool or room temperature water, then it remains separated from masalas and does not mix well.
2 – You can skip ghee because unnecessary ingredients reduce the main ingredient flavour. If not necessary then use minimum spices.
3 – Tomato onion cooked paste gives amazing thickness to curry.
Rajma (kidney beans) curry recipe
Equipment
- Pressure cooker
- Kadhai
Ingredients
To pressure cook rajma (kidney beans)
- 200 grams Kidney beans (Rajma) soaked in 3 cups water (overnight)
- 3 cups Water for cooking Rajma
- ½ teaspoon Salt
- 1 inch Cinnamon piece
- 2-4 nos. Cloves
- 2-4 nos. Cardamoms
- 1 nos. Bay leaf
- ½ teaspoon Turmeric powder
For preparing the masala
- 2 tablespoon Cooking oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 cup Chopped onion 2 medium sized
- 1 tablespoon Ginger-garlic paste
- 350 grams Chopped tomatoes 2 large sized
- 1½ tablespoon Chopped Coriander
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 tablespoon Red chilli powder (Kashmiri red chilli powder)
- ½ teaspoon Salt or as per your taste
- 1½ cup Hot water quantity varied as you want to be your Rajma curry thick or thin
- 1 teaspoon butter for garnish optional
Instructions
- How to Prepare Rajma Curry :
- Rajma (Kidney beans) curry method: Soak Rajma ( kidney beans) overnight in 3 cups water. In the morning, drain all the water in which the beans were soaked. rinse with another water and then transfer them to a pressure cooker for boiling rajma. Add 3 cups water, 1/2 teaspoon salt, bay leaf, cloves, cardamoms, cinnamon.
- Then pressure cooks it on high flame till 1 whistle, then reduce the flame to medium and cook for 15 minutes up to 4 whistles. Let the pressure release naturally. Make sure Beans should be completely soft when done keep aside.
- In a kadhai add 1/2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the chopped onions and mix.
- Cook the onions for around 3 to 4 minutes, stirring often until it turns to light golden in colour and there should be no raw smell. Then add chopped tomatoes and just 3/4 teaspoon salt for melting tomatoes.
- After that remove it from the kadhai and keep it aside. Let it cool down then add it to the grinder for making its paste. When it's grind it looks like the below picture.
- Further, in the same kadhai add ginger-garlic paste and red chilli powder and cook for 1 minute. Add the tomato-onion paste and mix it. Cook for 5 minutes.
- Then add the spices - turmeric, garam masala, coriander powder, and salt. Mix it and cook it on medium-low flame for around 10 mins until oil oozes out of masala.
- At the end add boiled beans along with all the water in which they were boiled.
- You can add 1 cup of hot water here (if you want thin curry). Stir it well and set the flame to low-medium. and add chopped coriander.
- Let the curry simmer for 5 to 10 minutes. You can add a tablespoon of ghee and mix. I am not using it here. If you want you can fry some ginger long cut pieces in ghee and then add that to the rajma too. Turn off the heat. Serve rajma curry with rice, naan, or roti.
Notes
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