📝 About This Recipe
A soul-satisfying staple from Northern India, Rajma is a rich, creamy curry made with red kidney beans simmered in a robust tomato-onion gravy. Infused with aromatic spices like cumin, ginger, and garam masala, this dish is the epitome of Indian comfort food, traditionally associated with lazy Sunday family lunches. Its deep, earthy flavors and melt-in-the-mouth texture make it a beloved vegetarian masterpiece that warms the heart as much as the palate.
🥗 Ingredients
For Boiling the Beans
- 1 cup Rajma (Red Kidney Beans) (dried, soaked overnight for 8-10 hours)
- 4 cups Water (for pressure cooking)
- 1 teaspoon Salt
- 1 piece Bay Leaf
- 1 piece Black Cardamom (lightly crushed)
For the Masala Base
- 2 tablespoons Ghee or Vegetable Oil (ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 1 pinch Asafoetida (Hing) (optional, aids digestion)
- 2 medium Onions (very finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
- 2 pieces Green Chilies (slit lengthwise)
- 3 medium Tomatoes (pureed or very finely chopped)
Ground Spices and Finishing
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon Amchur (Dry Mango Powder) (can substitute with lemon juice)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
- 1 inch Ginger (cut into thin juliennes for garnish)
👨🍳 Instructions
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1
Drain the soaking water from the Rajma and rinse them thoroughly under cold running water.
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2
In a pressure cooker or Instant Pot, add the Rajma, 4 cups of fresh water, salt, bay leaf, and black cardamom. Cook for 20-25 minutes (6-8 whistles) until the beans are completely soft and can be easily mashed with a finger.
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3
While the beans are cooking, heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and asafoetida; let them sizzle for 30 seconds.
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4
Add the finely chopped onions. Sauté patiently for 10-12 minutes until they turn a deep golden brown. This 'browning' is crucial for the depth of the gravy.
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5
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell of garlic disappears.
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6
Add the tomato puree along with a pinch of salt. Cook the mixture until the tomatoes soften and the oil begins to separate from the sides of the masala base.
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7
Lower the heat and add turmeric, red chili powder, and coriander powder. Mix well and cook for 1 minute, adding a splash of water if the spices seem to be burning.
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8
Once the beans are cooked, add them to the pan along with their cooking liquid. Do not discard the liquid as it contains all the flavor and nutrients.
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9
Using the back of your ladle, mash about 10-15% of the beans directly in the pan. This releases starch and creates a thick, creamy consistency for the gravy.
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10
Cover and simmer the curry on low heat for 15-20 minutes. This slow cooking allows the beans to absorb the spices deeply.
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11
Stir in the garam masala, amchur powder, and crushed kasuri methi. Adjust salt to taste and simmer for another 2 minutes.
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12
Garnish with fresh cilantro and ginger juliennes. For an extra touch of indulgence, add a small dollop of butter on top before serving.
💡 Chef's Tips
Always soak the beans for at least 8 hours; this ensures even cooking and better digestion. If you don't have a pressure cooker, you can use a slow cooker or heavy pot, but it will take 2-3 hours to soften the beans. The secret to a great Rajma is the onion sautéing process; ensure they are dark brown but not burnt for a rich color. If the gravy feels too thin, mash a few more beans and simmer uncovered for a few minutes. Using 'Chitra Rajma' (speckled beans) often results in a creamier texture than the dark red variety.
🍽️ Serving Suggestions
Serve hot with Steamed Basmati Rice (the classic 'Rajma Chawal' pairing). Accompany with a side of Jeera Rice and a dollop of plain Greek yogurt or Boondi Raita. Pair with buttery Garlic Naan or Tandoori Roti for a hearty meal. Serve with a fresh Kachumber salad consisting of diced cucumbers, tomatoes, and onions with lime juice. A glass of sweet or salted Lassi perfectly complements the spicy, earthy flavors.