How to make it
9 steps. Take it one step at a time.
Wash the rajma and soak them
Wash the rajma (kidney beans) and soak them in enough water for at least 8 hours or overnight.
8 hrDrain the soaking water
Drain the soaking water. Pressure cook the beans with 3 cups of fresh water and a pinch of salt for 15-20 minutes until they are soft and tender.
20 minHeat ghee or oil
In a separate pan, heat ghee or oil. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown.
8 minAdd minced garlic, grated ginger, and slit green chilies
Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute until the raw smell disappears.
1 minStir in the tomato puree, turmeric powder, coriander powder
Stir in the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the oil starts to separate from the masala.
10 minAdd the cooked rajma along
Add the cooked rajma along with its cooking liquid to the pan. Mix well and slightly mash a few beans with the back of the spoon to thicken the gravy. Add salt and garam masala.
10 minSimmer for 10 minutes
Simmer for 10 minutes on low heat until the flavors meld. Garnish with fresh coriander.
10 minCook the basmati rice
While the rajma is simmering, cook the basmati rice by boiling it in 2 cups of water with a pinch of salt until tender and fluffy.
15 minServe the hot Rajma curry
Serve the hot Rajma curry over a bed of steamed Chawal (rice).
A little kitchen wisdom
Soaking the beans overnight is crucial for texture and digestion. If using a regular pot instead of a pressure cooker, triple the cooking time for the beans.
