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.
- 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
- 3 tsp Coconut
- 2 tsp Fried gram
- 1/2 tsp Poppy seeds
-
Soak the beans for 10-12 hours or overnight. When soaked, drain the water and set it aside.
-
Heat oil in a pressure cooker, add cinnamon, cloves, cardamom and allow to pop.
-
Add curry leaves.
-
Add the chopped onion, cook till the onions become translucent.
-
Add ginger-garlic paste, cook till the raw smell leaves.
-
Add coriander leaves, mix everything well.
-
Add chopped tomato, cook till tomatoes become mushy.
-
Add coriander powder, chilli powder, garam masala powder, red chilli powder, and salt.
-
Mix everything well and cook for a minute.
-
Add the required water and bring it to a boil and add rajma.
-
Pressure cook for 6 whistles.
-
Meanwhile, add grated coconut, fried gram, and poppy seeds to a mixer jar.
-
Add a little water and make a smooth paste.
-
Mix the coconut mixture with rajma curry and cook for 2 - 3 minutes.
-
Serve hot with roti.