7 September, 2014
RajmaPosted in : Curries, North Indian, Punjabi on by : sujeesha Tags: curry, kidney beans, rajma
By September 7, 2014Published:
- 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 🙂
- 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
- Heat oil in a pan and throw in cumin seeds.
- When cumins sizzle add chopped onion and green chilies and sauté till they turn transparent.
- Add ginger garlic paste and saute for a few minutes and then throw in diced tomatoes. Cook covered till tomatoes turn pulpy.
- 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.
- Add a cup of saved rajma water and cook covered for a few more minutes.
- 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.
- 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.
- Throw in roughly chopped coriander leaves and remove from fire. Enjoy with rotis or rice 🙂