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A Step-by-Step Guide to Making Delicious Rajma Curry

A Step-by-Step Guide to Making Delicious Rajma Curry
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No discussion of Indian cuisine is complete without mentioning Punjabi dishes. Among these delectable Punjabi specialties is Rajma Curry. Served hot with rice, it's a combination enjoyed by people of all ages. It's especially a complete, delicious, and nutritious option for vegetarian food lovers.

Rajma, or kidney beans, have long been a staple in Indian homes. This healthy legume is an excellent source of protein, fiber, potassium, and iron. Importantly, when Rajma is eaten with a grain like rice, it becomes a complete protein meal – especially beneficial for vegetarians.

Ingredients for Rajma Curry (Serves 4)

  • Rajma (Kidney Beans) – 1 cup (soaked)
  • Water – 1.5 cups (for boiling Rajma)
  • Bay leaves – 2
  • Green cardamom – 1
  • Cinnamon stick – 1 inch
  • Oil – 2 tablespoons
  • Tomatoes – 3-4 (finely chopped or pureed)
  • Ginger-green chili paste – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Kashmiri red chili powder – 1 teaspoon
  • Red chili powder – ½ teaspoon (to taste)
  • Turmeric powder – ½ teaspoon
  • Kasuri Methi (dried fenugreek leaves) – 1 teaspoon (crushed between palms)
  • Garam Masala – ½ teaspoon
  • Salt – to taste
  • Fresh cilantro – a little (for garnish)

Step-by-Step Method

1. Boiling the Rajma

  • First, soak the Rajma for 6-7 hours or overnight.
  • The next morning, drain the water and put the Rajma in a pressure cooker.
  • Add 1.5 cups of water, 1 bay leaf, green cardamom, cinnamon, and a little salt.
  • Close the cooker and cook on medium flame until 6-7 whistles.
  • Once the cooker cools down, open the lid. (Don't throw away the boiled Rajma water; it will be used later in the gravy.)

2. Preparing the Spice Gravy

  • Heat oil in a pan.
  • Add cumin seeds; when they splutter, add ginger-green chili paste and bay leaves.
  • After sautéing for 30-40 seconds, add the chopped tomatoes or tomato puree and cook on medium heat until the oil separates.
  • Now add all the dry spices – turmeric, coriander powder, Kashmiri chili, red chili powder, garam masala, and Kasuri Methi.
  • Sauté the spices until they release their color and aroma.

3. Combining Rajma and Completing the Curry

  • Now add the boiled Rajma to the spices.
  • Also add the water in which the Rajma was boiled to create the gravy.
  • Mix well, cover, and simmer on low flame for 5-7 minutes.
  • If the gravy seems too thin, mash some Rajma with a spoon. This will thicken the gravy slightly and add depth of flavor.

4. Garnishing and Serving

  • Finally, garnish with finely chopped cilantro.
  • Your hot Rajma Curry is now ready.

Important Tips

  • If you are short on time, you can use canned Rajma, but Rajma cooked from soaked beans tastes better.
  • When adding tomatoes, add a little salt along with them; this helps them cook faster.
  • The gravy consistency should be neither too thick nor watery; a medium-thick curry is perfect for Rajma.

Rajma Curry is a dish that perfectly balances taste, health, and satisfaction. It is not only a hallmark of our traditional cuisine but also very beneficial for our health. Whether it's a Sunday lunch or a dinner on a cold night, a plate of Rajma and rice always brings comfort.

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