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Rajma Curry

Difficulty Intermediate
Time
Prep Time: 6 hour Cook Time: 45 min Total Time: 6 hrs 45 mins
Servings 6
Best Season Suitable throughout the year
Description

A delicious curry with just the right amount of spice & creaminess!

For the masala paste:
    For the Masala Paste:
  • 2 onions
  • 2 tomato
  • 2 green chilli
  • 4 garlic cloves
  • 4 peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 inch cinnamon
  • 3 cloves
  • 2 dry red chilli
  • 3/4 cups Coriander leaves
    • For the curry:
  • 1 cup Rajma ((Kidney beans), smaller variety preferred)
  • salt to taste
  • 1/4 teaspoon turmeric powder
  • 3 tablespoons ghee ((clarified butter))
  • 1-2 teaspoon jaggery powder
  • 1/2 teaspoon garam masala powder
Method:
  1. For the masala paste:

    Dry roast coriander seeds, cumin seeds, red chillies, cinnamon, peppercorns, cloves. Cool & grind along with remaining ingredients to smooth paste. Add little water as required to ease in blending process.

  2. For the gravy:

    Soak the rajma for at least 6 hours or overnight. Drain water and pressure cook on medium flame for 6 whistles or till cooked. Take about a ladleful of cooked rajma & grind in mixer till smooth & set aside.

    Heat ghee in a saucepan. Add the paste and fry well till cooked/ starts to leave oil & sides.

    Add the cooked rajma along with required stock, salt, ground rajma. Bring to boil, simmer for 10-15 mins. Add jaggery powder, garam masala, simmer 2-3 mins.

    Garnish with coriander leaves.

     

     

Note
  1. Can use the same base gravy to make chole masala or mixed beans gravy as well.
  2. Adjust spice level as per your taste.
  3. Adding some ground rajma is what gives the curry the creaminess with the addition of cashew or cream. If you want a thin gravy then skip adding rajma paste.
Keywords: rajma, curry, kidney beans, indian, vegetarian
Read it online: https://prathiruchi.com/recipe/rajma-curry/