Rajma Video by Tarla Dalal Video by Tarla Dalal
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Rajma Recipe (Punjabi Kidney Bean Curry) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
30 Mins
Total Time
45 Mins
Makes
4.00 servings
Ingredients
For Rajma
1 cup rajma (kidney beans)
salt to taste
1 tbsp roughly chopped green chillies
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cup finely chopped onion
1 cup finely chopped tomato
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi) , crushed
2 tbsp fresh cream
Method
For rajma
- To make rajma, soak the rajma in enough water in a deep bowl for 8 hours. Drain well.
- Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
- Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.
- Heat the oil and butter in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
- Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.
- Add the dried fenugreek leaves and fresh cream and mix well.
- Serve the rajma hot.
See step by step images of Rajma
