Rajma or red kidney bean curry is a fabulous regional recipe from the north western state, Punjab. Rich in proteins, vitamins and flavours Rajma curry is also creamy, tasty and moreover, simple to cook. Served with rice in favourite restaurants and roadside eateries in North India this combo is popularly known as Rajma Chawal (red kidney beans curry and rice). Cooked with love and aromatic spices for its scrumptious gravy, Rajma curry is also a must on special occasions.
The three simple steps for a great Rajma curry is soak, slow cook and tadka (or tempering). Since it is so easy to cook and suitable for vegetarians and vegans, no wonder it becomes a once-in-a-week dish for those who demand flavours and healthy ingredients in one. Super suitable for a slow cooker to save your time and effort, Rajma Curry is the one for you if you are looking for meat alternatives that are rich in protein and also contain inviting flavours.
Tasty Rajma Curry
Here is Your Recipe
1 teacup red kidney beans (rajma)
2 onions, grated (blended paste for better results)
1 teaspoon of chilli powder
500 grams tomatoes made into puree
2 teaspoons sugar
3 tablespoons ghee (Coconut oil for vegan option)
Salt to taste
To be ground for spice paste
2 cloves garlic
4 green chillies
1 inch ginger piece
Soak the red kidney beans overnight.
Cook in a pressure cooker and drain.
Heat the ghee and fry the grated/blended onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
Add the cooked red kidney beans.
Pour in the tomato puree and mix well.
Add the sugar and salt.
Cook for a few more minutes.
Garnish with chopped fresh coriander leaves.
Use slow cooker for extra delicious and save time too.
Goes well with rice, although you may serve with roti.
Serve with sliced red onions and a squeeze of fresh lime juice for authentic look.