Indian Rajma Recipe (Kidney Beans Curry)
Rajma is the Hindi name for kidney beans. And Rajma is also the simple name for this typical Indian curry. There are many different ways to cook it but the most common method is the Punjabi way. The beans are soaked overnight and pressure cooked the next day. As you might know us we always use fresh ingredients for our cooking. But here we prefer to use canned kidney beans as a time saver. In India Rajma Masala is a typical sunday lunch dish. Alsongside fresh cooked rice and maybe some papadums you don´t need more to be happy. This dish is full of proteins and like many Indian dishes it is vegan too. But now let´s start cooking!
1 can Kidney beans, drainded
250 ml water, more if needed
1 tbs neutral oil
1 large onion, finely chopped
2 medium sized tomatoes, diced
1 tbs Garlic-Ginger Paste
1 tsp cumin
1 tsp coriander powder
½ tsp red chili powder
¼ tsp turmeric powder
1 pn asafoetida (hing)
Salt, to taste
Fresh coriander leaves, for serving
First heat oil in a pot on a low heat. Add cumin and let it crackle. Now add onions and sauté on medium heat until golden brown. Lower heat again and add Garlic-Ginger Paste. Stir and sauté for 5 to 10 seconds before you add the tomatoes. Sauté for 2 to 3 minutes on medium heat. Now add all spices and stir well.
Cooking the Masala
Keep on stirring well on a medium heat until the masala paste thickens. Now add Kidney Beans (Rajma) and stir for a minute.
Pour in water and add a pinch of salt. Stir well and simmer on a low to medium heat without a lid for 10 to 12 minutes or more time until the curry thickens. The curry should not be watery at the end.
Remove from heat and mash a few Kidney Beans with a spoon. This step helps to thicken the curry.
Transfer to serving bowls and sprinkle with some coriander leaves. Serve with the side you prefer. This can be rice, naan, roti, paratha or/and some fried papadums.
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