Rajma Masala Curry | (Kidney Bean Curry)

This rajma recipe follows the traditional (and the most common method) of making rajma curry. So long as you follow the recipe, there’s no chance anything will go wrong with this simple and delectable dish. Moreover, I always prefer and recommend using fresh ingredients for healthy living.

The combination of rajma and chawal which is also known as rajma chawal is the staple food of many north Indians. it forms a semi-thick gravy which can also be served with jeera rice or even which choice of Indian bread like roti or chapati.

Rajma recipe is a lightly spiced, creamy, and delicious Punjabi curry made with kidney beans, onions, tomatoes, and spices. Rajma is the Hindi word for kidney beans. In this easy recipe, the kidney beans are cooked first and are later added to a sautéed base of spices, onions, and tomatoes.

The aromatic and flavorful masala base is cooked down to a beautiful gravy consistency by adding some water and then is finished off with some cream and coriander leaves. I am not adding any cream just to make it basic and authentic. Adding cream makes for a truly restaurant-style rajma.

Let’s learn step by step process to prepare this authentic recipe.

Rajma Masala Curry | (Kidney Bean Curry)

• ½ Cup Rajama
• 2 Pieces Large onion
• 2 Pieces Medium-sized tomatoes
• 1 Piece Cinnamon stick
• 3 Pieces Black pepper-corn
• 2 Pieces Cloves
• 1 Piece Black Cardamom
• 1½ tsp Mustard Oil
• 1 tbsp Salt
• 1 tsp Turmeric powder
• ½ tsp Kashmiri red chilli powder
• 1 tsp Sabji masala powder
• 1½ tsp Coriander powder
• 2 Piece Green chillies (As per your taste )
• 7 Piece Garlic pods
• ½ tsp Cummin seeds
• 1 tbsp Chopped coriander leaves

1. Boil rajma (Kidney beans) along with, ½ tsp of salt, ½ tsp of turmeric powder, a cinnamon stick, black peppercorn, cloves, and black cardamom.

   
   
   

2. In a wok add mustard oil, splutter some cumin seeds, then add sliced onion, tomatoes, garlic pods, green chillies, raw spices if you want.

   
   
   

3. Add salt and turmeric powder, mix them well, then let it cool down. Grind it into a smooth paste.

   
   
   

4. Add kashmiri red chilli powder, salt, turmeric powder, sabji masala powder, coriander powder, mix it well.

   
   
   

5. Add boiled rajma along with water, cover, and cook for 10 to 15 minutes then garnish it with coriander leaves, if you want then add fresh cream.

   
   
   

6. Serve it with rice.

   
   
   

Breakfast, brunch, Curry, dinner, lunch, Side Dish

Indian

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