Rajma is a typical recipe made with red kidney beans, from the northern lands of India- Punjab & Himachal Pradesh. There are many varieties of these kidney beans and different regions use distinct varieties, making this recipe unique among the many states. Here, I am using the brown kidney beans as they are easier to cook than the others.
As kidney beans provide a lot of heat and energy to the body, they are ideal for the winters and thus becomes our go-to recipe for comfort food! Rajma is extremely easy to make with basic pantry ingredients and is popularly served with boiled rice, famously known as rajma-chawal in Hindi. A hit among all demographics, try this recipe this weekend and tell me your experience!

Serves 2-3
1 cup rajma or red kidney beans, soaked overnight
2 tbsp mustard oil
1 tbsp ghee
4 medium onions, finely sliced
3 medium tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2 tsp fennel seeds
1 bay leaf
1 inch cinnamon stick
1 black cardamom
2 green cardamom
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
2 tbsp chopped coriander leaves
Salt to taste
Water for gravy

Step 1: Add soaked rajma in pressure cooker. Add water till 1 inch above rajma. Add 1/2 tsp salt and 1/2 tsp turmeric powder. Cover and pressure cook on medium flame for about 7-8 whistles.
Step 2: Once the pressure is cooled down, check if the rajma is mashable. Pressure cook for few extra whistles if not mashable. Drain the rajma and keep the stock as well.
Step 3: In a karahi, heat mustard oil. On medium flame, add cumin seeds, fennel seeds, bay leaf, cinnamon stick, black cardamom, green cardamom. Allow them to crackle.
Step 4: Add the sliced onions and ginger-garlic paste. Sauté till golden brown. Add turmeric powder. Mix.
Step 5: Next add the tomato puree and salt to taste. Mix well. Add red chilli powder, coriander powder, and garam masala powder. Mix well till the oil separates.
Step 6: On high flame, next add the cooked rajma of Step 2. Mix well. Lower the flame and allow the rajma to roast.
Step 7: Once the water has evaporated, add the stock of Step 2 to the required gravy consistency. Mix well. Cover and allow to simmer for 20 minutes.
Step 8: Check and adjust seasoning. Add ghee and mix. Garnish with chopped coriander leaves and serve hot!

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