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Rajma (Kidney Bean Curry)

Rajma (Kidney Bean Curry)

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SUSMITA

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  2. Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  3. Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  4. Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
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Reviews

sarai
42
8/25/2010

So so so yummy! I don't have a pressure cooker so I started at step 4 using canned beans. Quick, easy and delicious weeknight meal! Didn't bother making a paste, just cut the onions, garlic, and ginger fine. Next time I will add more liquid, mine didn't have enough of a sauce. I'll also add more tomatoes next time, I only had one fresh tomato on hand so I used that plus 2 canned whole peeled plum tomatoes from the fridge.

verbose
22
1/31/2011

This turned out PERFECT! I made a few minor variations to the recipe. I used one large sweet onion and one small shallot, and grated them rather than chopped them. I didn't have red chili peppers at hand, so I used one fresh green chili pepper cut very fine instead. I also used one can (8 oz) of tomato sauce instead of fresh tomatoes. I added the garam masala in with the tomato sauce instead of at the end. My family doesn't like things too spicy, so I left out the ground red pepper. And my pressure cooker operates differently, so I had to adjust the cook time--it took about 10 minutes to reach full pressure, and 20 minutes cooking after that. This sounds like a lot of changes! but really, I had the recipe before me the entire time and just made small changes that I thought would work better for me. The rajma is DELICIOUS, and I can't wait to try out more of Susmita-di's recipes!

RoseRover
14
12/4/2009

Thanks for sharing this delicious, spicy vegetarian recipe with a nice hint of heat from the chilli peppers. I used all of the ingredients but I had to make a few changes in the preparation method because I don't have a pressure cooker and had only canned kidney beans. At the Step 4 part, I added my rinsed canned beans to the pot and added just enough water to cover the beans (not the full amount listed in the ingredients) and give a bit of sauce. I then brought the curry to a boil and let it simmer for about 10 minutes or so. The whole dish was prepared in about 40 minutes. I served it with jeera rice as suggested. It was really tasty and satisfying and I'll be making it again. I look forward to trying more of the other recipes that you've posted on AR.