Rajma Curry

By sujeesha Published: September 7, 2014

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 45 mins

Rajma curry is one of the simplest dishes one can make and when I'm running short of time I use canned kidney beans which I always stock up on. This is one of my favorite Punjabi dishes and there are several varieties of it. Here goes My version 🙂

Ingredients

• 2 Cups Cooked rajma :- Soak Rajma for about 4 hours and pressure cook until they crack (but not mushy). Filter and save the water.
• 1 Cups Red onion finely chopped
• 2 Tomatoes diced
• 4 Green chilies slit
• 1 Handful Coriander leaves roughly chopped
• 1 tbsp Ginger garlic paste
• 1 tbsp Garam masala powder
• 1 tbsp Cumin seeds
• 1 tbsp Coriander powder
• 1 tbsp Red chili powder
• 1/4 tbsp Turmeric powder
• 1/4 tbsp Kasuri methi
• Salt to taste
• 2 tbsp Oil
• 1 tbsp unsalted butter

Instructions

1. Heat oil in a pan and throw in cumin seeds.
2. When cumins sizzle add chopped onion and green chilies and sauté till they turn transparent.
3. Add ginger garlic paste and saute for a few minutes and then throw in diced tomatoes. Cook covered till tomatoes turn pulpy.
4. Now add garam masala, coriander, turmeric, and chili powders and give it a nice stir. Cook covered for a few minutes until the mixture comes together.
5. Add a cup of saved rajma water and cook covered for a few more minutes.
6. When raw smell of powders disappear, add cooked rajma, salt to taste and cook covered for a few more minutes. Add a cup of more rajma water at this stage.
7. When curry reduces and oil starts to float on top, add a dollop of butter (i prefer unsalted) and kasuri methi and give the curry a nice big stir.
8. Throw in roughly chopped coriander leaves and remove from fire. Enjoy with rotis or rice 🙂

• Cuisine: Indian
• Course: Side Dish
• Skill Level: Moderate