Rajma Curry (Kidney Beans Curry) for 4 People – Full Recipe with Spices
Rajma is a popular and delicious North Indian curry, especially when served with rice. Let’s go through the step-by-step recipe.
Ingredients (for 4 servings):
Main Ingredients:
Rajma (Kidney Beans) – 1 cup (about 200 grams)
Water – 4 cups (for boiling the rajma)
Oil / Ghee – 3 tablespoons
Tomatoes – 3 medium (finely chopped or pureed)
Onions – 2 medium (finely chopped)
Green Chili – 1 (finely chopped)
Ginger – 1-inch piece (grated)
Garlic – 4-5 cloves (finely chopped or paste)
Spices:
Turmeric Powder – ½ teaspoon
Red Chili Powder – 1 teaspoon (adjust to taste)
Coriander Powder – 1.5 teaspoons
Garam Masala – ½ teaspoon
Rajma Masala – 1 teaspoon (optional but enhances flavor)
Salt – to taste
Fresh Coriander Leaves – for garnish
How to Boil Rajma:
Soaking: Wash rajma thoroughly and soak it in enough water for 6–8 hours or overnight.
Boiling: Drain the soaked rajma, add 4 cups of water and a pinch of salt in a pressure cooker. Cook for 5–6 whistles or until soft and fully cooked.
How to Make the Tempering (Gravy):
Heat oil/ghee in a pan or kadai.
Add onions and sauté until golden brown.
Add ginger, garlic, and green chili and sauté for 1–2 minutes.
Add tomatoes (or tomato puree) and cook until soft and blended into the masala.
Add all the spices: turmeric, red chili, coriander powder, rajma masala. Sauté until oil starts to separate.
Combining Rajma with Gravy:
Add the boiled rajma along with its water into the masala mixture.
Mix well and simmer on low flame for 15–20 minutes, allowing the rajma to absorb the spices.
If the gravy becomes too thick, add a little water and let it boil again.
Finish by adding garam masala and mix well.
Garnish & Serving:
Sprinkle with chopped fresh coriander leaves.
Serve hot with plain rice, jeera rice, or roti/paratha.
Plain Rice (for 4 People)
Ingredients:
Basmati Rice – 1 cup (200 grams)
Water – 2 to 2.5 cups
Salt – to taste (approx. ½ teaspoon)
Ghee or Oil – 1 teaspoon (optional, helps rice stay fluffy)
Instructions:
Wash the rice 2–3 times and soak for 20–30 minutes. This helps the grains cook fluffy.
Boil water in a pan or pot. Add the soaked rice and salt.
Lower the flame, cover with a lid and cook for 10–12 minutes. Check occasionally to avoid sticking.
Once the water is absorbed and rice is cooked, turn off the heat, and let it rest covered for 5 minutes.
Fluff the rice gently and serve hot with rajma.
Jeera Rice (Cumin Rice) – For 4 People
Ingredients:
Basmati Rice – 1 cup
Water – 2 cups
Ghee or Oil – 1.5 tablespoons
Cumin Seeds – 1 teaspoon
Bay Leaf – 1 (optional)
Green Chili – 1 (slit lengthwise – optional)
Salt – to taste
Instructions:
Wash and soak the rice for 20–30 minutes.
In a pan, heat ghee or oil. Add cumin seeds. When they splutter, add bay leaf and green chili.
Add the soaked rice and lightly sauté for 1–2 minutes to infuse the cumin flavor.
Add 2 cups of water and salt, cover, and cook on low flame for 10–12 minutes.
When the water dries and rice is cooked, turn off the heat and let it rest for 5 minutes.
Fluff the rice and serve with rajma.
🌟 Special Tips for Perfect Rajma-Chawal:
Use fresh and new crop rajma – old beans take longer to cook and may lack flavor.
Soaking overnight is essential – helps in faster cooking and easier digestion.
Add whole spices while boiling rajma – like 1 bay leaf, 2–3 cloves, 1 small cinnamon stick, and 2 black peppercorns. It deepens the flavor.
Simmer the gravy slowly – longer cooking gives a richer, thicker gravy.
After adding rajma to the masala, cook on low flame for 15–20 minutes – this allows the beans to absorb the masala well.
Do not discard rajma water – use it in the curry for enhanced taste and nutrition.
Rajma tastes even better the next day – if possible, prepare it a day before for intensified flavor.
Add a drop of ghee while boiling rice – helps keep the grains separate and adds aroma.
Serve rajma with sliced onions, lemon wedges, and pickle – this completes the traditional North Indian experience.
0 टिप्पणियाँ