Rajma

Name: Rajma
Cook time: 125 min
Total time: 125 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g Dried Red Kidney Beans, rajma; about 1½ cups; 1.2 l Water, for soaking and cooking; 3 tbsp Neutral Oil; 1 tbsp Ghee; 1 1/2 tsp Cumin Seeds; 1 Bay Leaf; 1 pod of Black Cardamom; 2 1/2 cms of Cinnamon Stick, about 1 inch; 3 Cloves; 2 medium Onions, finely chopped; about 250 g; 20g Ginger, finely chopped; about 1½ tbsp; 6 cloves of Garlic, finely chopped; 1 1/2 Green Chilies, slit; 3 medium Tomatoes, pureed or finely chopped; about 400 g; 1/2 tsp Turmeric Powder; 2 tsp Kashmiri Red Chili Powder; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Garam Masala; 1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed; 1 1/2 tsp Salt, or to taste; 2 tbsp Fresh Coriander Leaves, chopped; cilantro; Some Asafoetida, hing; a pinch

Rajma is a comforting North Indian curry of creamy, tender red kidney beans simmered in a fragrant, spiced tomato-onion gravy. Rich with warm whole spices and finished with kasuri methi and fresh coriander, this hearty dish is perfect with steamed rice or warm flatbreads.

Rajma is a comforting North Indian curry of creamy, tender red kidney beans simmered in a fragrant, spiced tomato-onion gravy. Ric... Show more

Traditional Indian Recipe

Health Grade

S · Outstanding

Rating

4.0

Time

2 hrs

Price

0,76 €

Calories

440 kcal

vegetarian

low calorie

healthy

meal prep

Method

Soak the beans

Rinse the Dried Red Kidney Beans well, pick out any stones or damaged beans, and cover them with plenty of Water in a large bowl. Leave them to soak overnight or for 8–12 hours, then drain and rinse once more.

Cook the beans

Tip the soaked beans into a pot and add fresh water to cover them by a few centimeters. Bring to a boil, skim off any foam, then lower the heat and simmer for 60–75 minutes until the beans are tender and creamy. Keep the simmer gentle so the skins stay intact, and add a splash more water if the pot looks dry before the beans soften.

Prep the aromatics

While the beans cook, finely chop the Onion, Ginger, and Garlic. Slit the Green Chilies, wash and roughly chop the Fresh Coriander Leaves, finely chop the Tomato, and crush the Kasuri Methi between your palms so everything is ready for the finish.

Build the masala

Heat the Neutral Oil and Ghee in a deep pot over medium heat. Add the Cumin Seeds, Bay Leaf, Black Cardamom, Cinnamon Stick, Cloves, and a pinch of Asafoetida; let them sizzle for a few seconds. Stir in the onion with about 1 tsp of Salt and cook until it turns deep golden, about 8 minutes. Add the ginger, garlic, and green chilies and cook for 2 minutes, then add the tomato, Turmeric Powder, Kashmiri Red Chili Powder, Coriander Powder, and Cumin Powder. Cook, stirring often, until the masala looks glossy and the oil separates at the edges, about 10 minutes.

Simmer together

Add the cooked beans and enough of their cooking liquid to make a thick, saucy curry. Bring it to a gentle boil, then simmer for 15–20 minutes so the beans absorb the masala and the gravy thickens. Stir now and then, mash a spoonful of beans against the side of the pot for a creamier texture, and taste to add the remaining salt if needed.

Finish and serve

Stir in the Garam Masala and the crushed Kasuri Methi, then turn off the heat. Finish with the chopped coriander leaves, spoon into bowls, and serve hot with rice, roti, or naan.