Rajma Curry is a healthy and yummy dish that goes well with rice and roti. Rajma is a kidney bean variety. Rajma Chawal is a Punjabi kidney beans curry served along with rice.

It is a popular dish in Jammu and Kashmir. It lowers cholesterol, is good for diabetics, boosts energy, is a natural detoxifier, helps in weight loss, boosts immunity, and many other health benefits.

Notes 

• There are many varieties of kidney beans available in the market, use good quality red coloured kidney beans for the best results.
• Cooking time varies depending on the beans, cook it until nice and soft.
• Adding coconut paste is optional, it is not a traditional Panjabi style dish, I have made it with a touch of South Indian kurma, you can replace the coconut paste with 2 – 3 tsp of full cream.
• Mash some beans to make the curry thick.

Other varieties – Mushroom Masala Recipe, Paneer gravy, Paneer Butter Masala, Chana Masala, Stuffed Brinjal Curry, Tomato Kurma Recipe 

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Rajma Curry

Prep Time

10 hrs

Cook Time

30 mins

Total Time

10 hrs 30 mins

 

Rajma Curry is a healthy and yummy dish that goes well with rice and roti. Rajma is a kidney bean variety. Rajma Chawal is a Punjabi kidney beans curry served along with rice.

Course: dinner, lunch

Cuisine: Indian

Keyword: rajma curry

Author: Sivagami Meganathan

Ingredients

• 1 cup Rajma | Kidney beans
• 1 inch size Cinnamon
• 3 Cloves
• 2 Cardamom
• Few Curry leaves
• 1 tsp Oil
• Salt as needed
• 1 Onion
• 1 tsp Ginger and garlic paste
• Few Coriander leaves
• 1 Tomato
• 1 tsp Chilli powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1/2 tsp Red chilli powder

To grind

• 3 tsp Coconut
• 2 tsp Fried gram
• 1/2 tsp Poppy seeds

Instructions

1. Soak the beans for 10-12 hours or overnight. When soaked, drain the water and set it aside.

2. Heat oil in a pressure cooker, add cinnamon, cloves, cardamom and allow to pop.

3. Add curry leaves.

4. Add the chopped onion, cook till the onions become translucent.

5. Add ginger-garlic paste, cook till the raw smell leaves.

6. Add coriander leaves, mix everything well.

7. Add chopped tomato, cook till tomatoes become mushy.

8. Add coriander powder, chilli powder, garam masala powder, red chilli powder, and salt.

9. Mix everything well and cook for a minute.

10. Add the required water and bring it to a boil and add rajma.

11. Pressure cook for 6 whistles.

12. Meanwhile, add grated coconut, fried gram, and poppy seeds to a mixer jar.

13. Add a little water and make a smooth paste.

14. Mix the coconut mixture with rajma curry and cook for 2 - 3 minutes.

15. Serve hot with roti.

Method

Step by Step Pictures

1. Soak the beans for 10 – 12 hours.

2. When soaked, drain the water and set it aside.

3. Heat oil in a pressure cooker, add cinnamon, cloves, cardamom and allow to pop.

4.  Add curry leaves.

5. Then add chopped onion, cook till the onions become translucent.

6.  Add ginger garlic paste, cook till the raw smell leaves.

7. Add coriander leaves, mix everything well.

8. Add chopped tomato, cook till tomatoes become mushy.

9. Add coriander powder, chilli powder, garam masala powder, red chilli powder, and salt.

10. Mix everything well and cook for a minute.

11. Add little water and bring it to a boil.

12. Add soaked rajma.

13. Add the required water.

14.  Pressure cook for 6 whistles.

15. Open the cooker, when pressure is released. 

16. Meanwhile, add grated coconut, fried gram, and poppy seeds in a mixer jar.

17. Make it a smooth paste with a little water.

18. Mix the coconut mixture with rajma curry and cook for 2-3 minutes.

19. Serve hot with roti.