Rajma Recipe (Kidney Bean Curry)
This Rajma recipe is a gently spiced, creamy, and scrumptious Punjabi curry made with kidney beans, onions, tomatoes, and spices. This is my mom’s recipe for creating this well-known and definitely eating place fashion Punjabi Rajma Masala.
Rajma is the Hindi phrase for kidney beans. In reality, each of the beans in addition to this curried dish is referred to as Rajma. Another call for this dish is Rajma Masala – in which Rajma refers back to the beans and Masala approach a spiced gravy
Rajma masala is a weekend affair at domestic and a Sunday lunch. This specific rajma recipe made eating place fashion is going thoroughly with each steamed rice in addition to naan. And if you have rajma and rice, do you want whatever else?
In my domestic, there aren’t any aspect dishes made during the day whilst rajma is cooked. Just the soften withinside the mouth rajma beans in a creamy curry with steamed rice and you’ve got a comforting meal.
Why this recipe works
This rajma recipe follows the conventional and the maximum not unusual place technique of creating rajma curry. So there aren’t anyt any possibilities of whatever going wrong, in case you observe the recipe correctly.
In the recipe, the kidney beans are cooked first that is later brought to a sautéed base of spices, onions, and tomatoes. This flavorful base is cooked similarly to a curry or gravy consistency with the aid of using including a few glasses of water after which completed off with a few creams.
Adding cream makes for a definitely eating place-fashion rajma that tastes so desirable and which you may serve with Indian flatbreads like naan or paratha or roti.
My own circle of relatives loves rajma masala with steamed basmati rice. But even Indian flatbreads and jeera rice accompany rajma masala thoroughly.
In Punjabi homes, they regularly make rajma chawal on weekends in which the flavorful rajma curry is served with steamed rice. The phrase ‘chawal’ stands for rice in Hindi.
How to make Rajma Masala
My certain step-with the aid of using-step procedure will assist you in making the pleasant rajma recipe ever. I even have cooked the beans in a strain cooker.
These may be without difficulty cooked in a pan or an Instant pot. In the recipe card below, I even have indexed the stairs of cooking the beans in a pan and Instant pot.
Soaking & cooking rajma
1. Rinse for multiple instances after which soak 1 cup rajma (kidney beans) insufficient water in a single day or for eight to nine hours.
2. Next day discard the soaked water. Drain and rinse the soaked beans for some instances in walking water
three. Again drain all of the water and upload the rinsed kidney beans in a three-liter strain cooker.
4.Add three. five to four cups of water and stir. Pressure prepare dinner the rajma for 18 to twenty whistles or for approximately 15 to twenty mins. Time of cooking will range relying at the great and age of rajma
5. When the kidney beans are cooking, you may chop 1 huge onion (¾ to one cup finely chopped onion), 2 huge tomatoes (1 cup finely chopped tomatoes), and make the beaten ginger+garlic+inexperienced chili paste.
You want to weigh down or grind 1-inch ginger, five to six small garlic cloves, or three to four medium garlic cloves & 1 to two inexperienced chilies to a paste in a mortar-pestle or a small grinder.
6. When the strain settles down on its personal withinside the cooker, open the lid. Check if the rajma is cooked or now no longer with the aid of using consuming or urgent a bean together along with your fingers. The cooked beans must now no longer have a chew to them.
The rajma beans must be absolutely cooked. If they may be now no longer cooked absolutely, then strain prepare dinner once more including a few glasses of water if required for a few mins.
Making the masala
7. Heat three tablespoons butter or 2 tablespoons butter + 1 tablespoon oil in any other pot or pan or kadhai. Keep the warmth to low or medium-low.
8. Add ½ teaspoon cumin seeds first and allow them to crackle & get browned.
nine. Then upload the finely chopped onions.
10. Stir and start to sauté them on medium-low to medium warmness.
11. Keep on stirring the onions
even as sauteing them, for uniform cooking and additionally in order that they don’t get burnt. Take care now no longer to burn
them as this may impart sour tones
to the rajma curry.
12. Light browning of the onions is additionally excellent.
13. Sauté the onions until they may be caramelized or golden browned.
14. Lower warmness and upload the beaten ginger-garlic-chili paste.
15. Stir and sauté for five to ten seconds on a low warmness or till the uncooked aroma of ginger-garlic is going away.
16. Add the finely chopped tomatoes.
17. Mix thoroughly.
18. Sauté for two to three mins till the tomatoes come to be tender on a medium-low to medium warmness.
19. Add all of the spice powders one with the aid of using one – ¼ teaspoon turmeric powder, ½ teaspoon purple chili powder, 1 teaspoon coriander powder, a pinch of asafoetida (thing), and ½ teaspoon garam masala powder.
20. Mix once more thoroughly.
21. Continue to sauté the entire masala base till the fats begin offevolved leaving the edges of the masala on a medium-low warmness.
22. Use a slotted spoon or a strainer and take away the rajma beans and upload them to the masala. You also can pressure the rajma first and set it aside. Set the inventory (the water wherein the kidney beans had been cooked) additionally aside.
Making Rajma Masala
24. Take 2 cups from the inventory or an aggregate of inventory+water and upload.
25. add salt as required.
26. Stir the entire rajma curry aggregate.
27. On a low to medium-low warmness, simmer without a lid for 10 to twelve mins or greater till the rajma masala thickens slightly. The rajma curry must now no longer be watery.
28. Mash some rajma beans with the spoon. This enables to thicken the rajma curry.
Then upload 1 teaspoon beaten Kasuri methi (dry fenugreek leaves) and a couple of to three tablespoons cream (low-fat cream). Mix thoroughly & simmer for 30 seconds to one minute. If the use of heavy whipping cream, then simply upload 1 tablespoon of it.
Switch off the warmth.
Serve rajma masala eating place-fashion with steamed basmati rice, jeera rice, roti or paratha or naan or saffron rice. The aggregate of rajma rice or rajma chawal is pretty well-known in North India.
You can garnish with a few coriander leaves whilst serving.
Why soak kidney beans?
It is vital to soak the rajma (kidney beans) in a single day or for eight to nine hours after which prepare dinner them absolutely nicely. Dried beans whilst soaked come to be greater clean to digest as soaking reduces the phytic acid in them. The phytates found in beans reason indigestion and flatulence. Soaking additionally enables the beans to prepare dinner faster.
Cooking rajma: While making recipes with kidney beans, they need to be cooked absolutely nicely. They must soften to your mouth while you chew into them providing no resistance.
This is a completely essential and the maximum not noted element of cooking rajma. Even in restaurants, the beans have a chew in them and this now no longer best ruins the feel withinside the dish however additionally impacts your stomach.
Quality of kidney beans: Always purchase rajma beans that are new and now no longer old. Older beans take a number of times to prepare dinner and also you don’t get the best texture withinside the rajma. I constantly take a look at the packaging date even as shopping for them and I don’t purchase rajma if they are older than 6 months.
Canned kidney beans: When the use of canned kidney beans, upload them on the step in which cooked beans are brought. Add clean water and hold to simmer for a few mins till the consistency thickens. You can use 15 oz. canned kidney beans.
Gluten-loose variation: To make this rajma recipe gluten-loose, bypass the asafoetida (hing).
Vegan variation: Instead of butter use oil and bypass the cream absolutely.
1. Can I use darkish kidney beans?
Usually, Punjabi rajma masala is made with pinkish colored and striped kidney beans. But you may use the darkish purple kidney beans.
2. How do I use canned kidney beans and the way much?
1 cup of dried kidney beans yields approximately three cups of cooked beans. A 15 oz. can make for 1.five to one. seventy-five cups of canned beans. Thus you can without difficulty use 15 oz. canned kidney beans withinside the recipe.
3. Why my rajma beans aren’t getting cooked nicely or taking a long term to prepare dinner?
Depending on the great and freshness of the beans, it is able to take greater or much less time to prepare dinner. Always keep away from elderly beans as they do now no longer melt and prepare dinner nicely.
four. I forgot to soak the kidney beans – now what I must do?
Soak dried kidney beans in warm water for 1 to two hours. Cover the bowl whilst soaking. Later rinse and drain and prepare dinner for them.
5. Can I sauté the onions, tomatoes after which strain prepare dinner the rajma?
Yes, you may use this technique. Sometimes because of the acidity of the tomatoes, the rajma beans relying on their freshness might not prepare dinner nicely. But I even have attempted this manner of cooking generally and it really works for me whilst the use of clean kidney beans.
6. Can I bypass cream?
Yes, you may bypass cream.
7. Can I bypass Kasuri methi (dried fenugreek leaves)?
Yes, you may bypass Kasuri methi.
8. Can I bypass asafoetida?
Of course, you may bypass asafoetida. In Indian cuisine, we commonly upload asafoetida to lentil or bean dishes as they assist indigestion. But on this rajma masala recipe, asafoetida is without difficulty skippable.
9.Can I use canned tomatoes?
Yes, you may use canned tomatoes. Use 1 cup of beaten tomatoes.
10. How to make a completely thick gravy for the rajma masala?
Instead of mashing the cooked beans, you may take approximately ¼ cup of the cooked beans and grind or combo it in a grinder or blender with a little water to an excellent paste. Add this paste to the curry base and simmer. The rajma masala can have a thick consistency.
11. How to prepare dinner kidney beans in a pot or pan?
First, soak the kidney beans as common for eight to nine hours. Drain them and rinse them with clean water. Then in a huge pot, take sufficient water, rajma, and salt. Cover and prepare dinner for approximately forty-five mins or 1 hour or greater time till the beans are softened.
12. Can I bypass butter on this rajma recipe
Yes, you may bypass butter.
13. How to make rajma masala withinside the Instant Pot?
Sauté the spices, onions, and tomatoes withinside the metallic insert of the Instant Pot with the use of the sauté button. Add the soaked and tired kidney beans, water and deglaze. Press the strain cooker button or the chili button and set the time to a half-hour at excessive strain.
Wait for an herbal release. After 17 to twenty mins open the lid. Press the cancel button and press the sauté button once more. Simmer stirring regularly till the curry thickens. Mash a few beans whilst simmering to thicken the gravy.