Rajma / Kidney Beans

I guess it is everyone’s favorite. Here’s my recipe for Rajma.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking –  80 Mins, Total – 90 Mins

Servings: 3-4

Ingredients:

  1. Rajma (Kidney Beans) – 1 cup (soaked overnight or 7-8 hours)
  2. Onion – 2 medium size (puree)
  3. Tomatoes – 3 medium size (puree)
  4. Green chillies – 1 or 2 (as per your spice level, puree along with tomatoes)
  5. Ginger garlic paste – 1 tbsp
  6. Coriander leaves – 2 tbsp
  7. Coriander powder – 3 tsp
  8. Garam masala powder – 1 tsp
  9. Dry mango powder (amchur) – 1/2 tsp
  10. Red chilli powder – 1/2 tsp
  11. Cumin seeds (jeera) – tsp
  12. Bay leaf (tej patta) – 2
  13. Black cardamom (badi elaichi) – 1
  14. Asafoetida (hing) – 1/4 tsp
  15. Oil – 3-4 tbsp (olive oil, ghee or refined oil)
  16. Water – 3 cups
  17. Salt to taste

PS: 1 Cup = 250 ML

How to make Rajma:

  1. Heat oil in pressure cooker
  2. Add bay leaf and black cardamom. Saute till it splutter
  3. Add cumin seeds and let it splutter
  4. Add onion puree, ginger garlic paste and asafoetida. Saute till paste appears to be golden brown
  5. Add tomato and green chilli puree
  6. Add the spices – coriander, garam masala, red chilli powder
  7. Saute till oil starts to separate from the puree
  8. Add rajma, salt and water. Stir well
  9. Close the lid and keep the flame on high
  10. Let the first whistle blow on high flame, then turn the flame to low and cook for 60 mins (no worries on the whistles)
  11. Turn off the flame and do not release the pressure
  12. Once pressure is released on it’s own, open the pressure cooker and add dry mango powder. Mix well
  13. Your Rajma is ready to serve. Serve hot with jeera rice or plain rice
  14. Garnish with coriander leaves.

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