Indian Rajma Recipe (Red Kidney Bean Curry)

Authentic, flavorful, and hearty – perfect with steamed rice or roti!

Ingredients (Serves 4-6):

• 1 cup (200g) dried red kidney beans, soaked overnight
• 3 tbsp oil or ghee
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste (or 1" ginger + 4 garlic cloves, minced)
• 2 large tomatoes, finely chopped (or puréed)
• 1 green chili, slit (optional)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• 1 cup water (adjust as needed)
• Fresh cilantro, chopped (for garnish)

Instructions:

Cook the Kidney Beans:

• Drain soaked beans. Pressure cook with 3 cups water and ½ tsp salt for 15-20 minutes (or simmer in a pot for 1–1.5 hours) until tender. Reserve the cooking liquid.

Prepare the Gravy:

• Heat oil/ghee in a pan. Add bay leaf, cloves, cinnamon, and cumin seeds. Sauté until fragrant (30 seconds).
• Add onions and sauté until golden brown (~5-7 minutes).
• Stir in ginger-garlic paste and green chili. Cook for 2 minutes.
• Add tomatoes and cook until soft and oil separates (~8-10 minutes).

Spice It Up:

• Mix in turmeric, coriander, cumin, and red chili powder. Cook for 2 minutes.
• Add cooked beans, 1 cup reserved liquid (or water), and salt. Simmer for 15-20 minutes. Mash a few beans to thicken the gravy.

Finish & Serve:

• Stir in garam masala. Adjust salt and spice. Garnish with cilantro.
• Serve hot with steamed rice, roti, or naan.

Notes:

• Canned Beans: Use 2 cans (15oz each) drained and rinsed. Skip cooking step.
• Creamier Version: Add 2 tbsp cream or coconut milk.
• Smoky Flavor: Finish with a "dhungar" technique (hot charcoal smoke).

Enjoy your homemade Rajma! 🌿