Rajmah Curry ( Kidney Beans)

Rajmah Curry (kidney Bean Curry) is a popular North Indian dish made with red kidney beans simmered in a spiced tomato-based gravy. Kidney beans or Rajmah are an excellent source of plant based protein, minerals & Vitamins. If you include them  in your regular diet they help with weight management, intestinal wellness and regulating blood sugar . But they should be properly cooked before eating. Otherwise you can face stomach issues. So here is the recipe of Jammu Rahmah Curry. A famous recipe. 

We need

For the Rajmah:

1 cup red kidney beans (Rajmah), soaked overnight

4 cups water (for pressure cooking)

1 bay leaf

1 black cardamom

1 cinnamon stick (1 inch)

A pinch of Asafoetida

1 tsp fenugreek Seed

For the Gravy:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2-3 green chilies, slit (adjust to taste)

2 large tomatoes, pureed

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon fenugreek seeds

1 teaspoon garam masala powder

1 teaspoon red chilli powder (adjust to taste)

1 tsp Kashmiri red chilli powder for colour

Salt, to taste

For Garnish:

Fresh coriander leaves, chopped

Fresh cream (optional)

Here we Go :-

1. Pressure Cooking the Rajmah:

Rinse the soaked rajma well and drain the water.

Add rajma, 4 cups of water, bay leaf, black cardamom, and cinnamon stick, fenugreek seeds and Asafoetida to a pressure cooker.

Pressure cook on high for about 15-20 minutes (or until soft) after the first whistle. Once done, let the pressure release naturally.

Check the beans to make sure they are tender and well-cooked. Set aside.

2. Making the Gravy:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell goes away.

Add the tomato puree and cook until the oil separates from the mixture.

Add turmeric, coriander powder, cumin powder, red chilli powder, and salt. Mix well and cook for another 2-3 minutes.

3. Combining Rajmah and Gravy:

Add the cooked rajma along with the water from the pressure cooker to the gravy. If needed, add more water to get the desired consistency.

Let it simmer on low heat for 15-20 minutes to allow the flavours to meld together. Mash a few beans with the back of the spoon to thicken the gravy.

Add garam masala powder and stir well. Simmer for another 2-3 minutes.

4. Final Touch:

Turn off the heat and garnish with fresh coriander leaves.

Add a dollop of cream and a squeeze of lemon juice, if desired.

5. Serving:

Serve hot with steamed rice, jeera rice, or Indian bread like roti or naan.

Enjoy your delicious homemade Rajmah!