Rajma (kidney beans) curry recipe
Rajma (kidney beans) is a famous food among Indians and all over the world. There are many health benefits associated with Rajma. It is 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. It has countless health benefits. It is a very good source of protein. It helps in weight loss, helps in keeping the heart-healthy, it helps in maintaining blood sugar levels regularly.
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
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.
Health Benefits:
Rajma has immense health benefits. Kidney beans are an excellent source of cholesterol-lowering fiber. In addition to lowering cholesterol, a high fiber intake of kidney beans (kidney beans) prevents blood sugar levels from rising too rapidly after meals, making these beans special for individuals with diabetes, insulin resistance, or hypoglycemia. Appears to be a good choice. When the beans are eaten with a whole grain, such as rice, the beans provide a high-quality protein, almost fat-free. Kidney beans are an integral source of the body's essential mineral, molybdenum, and enzyme sulfite oxidase. This enzyme is responsible for detoxing sulfite. Sulfites are a type of preservative (food preservation chemical) that is usually added to prepared foods in hotels and packaged foods in a tin.