Red Kidney Beans (Rajma)
Rajma is a popular North Indian and Nepali curry made from Red Kidney Beans.
It is a powerhouse of protein, fiber, magnesium, and folate, making it excellent for bone health and heart health.
2 days
Normal
Mildly Spicy
Ingredients
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Directions
Soaked the red kidney beans in water overnight.
Chop the onions, the tomatoes and the small green chilies.
Discard the water and rinse the red kidney beans again in clean water several times. Drain all the water.
Place the red kidney beans in a pressure cooker and cover with water. Cook until tender (4 to 5 whistles).
Heat the oil (or butter or ghee) in a deep pan.
Add the onions and the small green chilies.
Add the tomatoes, mix and continue cooking for 3 minutes.
Add all the spices: the coriander powder, the cumin powder, the red chili powder, the turmeric powder, and the garam masala powder. Cook for 2 to 3 minutes.
Add the red kidney beans and cooking juices and stir. Add more water if necessary. Season with salt. Reduce heat and simmer for about 15 minutes.
If using cream, add it 2 minutes before the end of cooking.
Pour the red kidney beans into bowls and garnish with the coriander leaves.
Ready! Enjoy! Serve it as an accompaniment to dal bhat (steamed rice and lentils), dhikri and various meat or vegetable curries.
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