Kidney Beans Curry-Rajma Masala

2014-11-02
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Red Kidney Beans has dark red skin and visual resemblance to a kidney. Its popularly known as red beans as worldwide. Red Kidney Beans also known as Rajma in India. Rajma masala curry is a very popular North Indian dish made with red kidney beans in onion tomato sauce with Indian spicy flavors. Red kindey beans / Rajma originated from Punjab generally served with Rice or Chapathi. Kidney beans are a very good source of cholesterol-lowering fiber. Its richness in high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. In this food blog post, i am going to show homemade Indian recipe on how to make (Kidney Beans) Rajma masala curry in easy step by step with recipe photos.

Kidney Beans Curry-Rajma Masala
When I lived in my office apartment, I got a chance to learn about north Indian dishes, as many of my colleagues are from different parts of India. Every week, we used to cook famous dishes from their states. We used to have lot of fun. Likewise one of my UP (Uttar Pradesh) friend taught me the recipe to make rajma masala curry. He used just simple masala powders, which we use in day to day use. Rajma Curry is such an exclusively delicious food, makes you to eat more and more. I like this indian curry dish so much.
As usual, I will try to keep the recipe preparation steps as simple as possible. Step by step easy preparation to make hot and spicy Red Kidney Beans (Rajma) Curry is given below. Do try this recipe, share your tasty experience with us.

Ingredients

  • Kidney Beans (Rajma) – 1 ½ cups
  • Onion – 2 (chopped)
  • Tomatoes -2
  • Garlic -4 flakes
  • Ginger - 1tsp.
  • Curry leaves -10
  • Red chilli powder -1/2 tsp
  • Asafoetida - 1 pinch
  • Coriander powder -1 tsp
  • Garam masala-1tsp
  • Chicken masala -1/”tsp
  • Mustard seeds -1/2 tsp
  • Salt - as per taste
  • Coconut milk / Cream - 2 tsp
  • Oil-1 tsp.
  • Coriander Leaves - few

Method

Step 1

Step 1 - Raw Red Kidney Beans (Rajma): Take raw red kidney beans in a bow and soak in water for overnight or 5 hours. So that it takes less time to cook.

Step 2

Step 2: Kidney beans / Rajma preparation: Cook the soaked rajma in a pressure cooker with salt. Switch off the pressure cooker after 3 whistles. Allow it to cool down to room temperature. When it is cooled down to room temperature, filter the rajma. (Do not throw the rajma water. We need the rajma water in step 7). If you are using cooked rajma from tin (readymade cooked Kidney Beans), Pour the cooked rajma in a bowl. Wash the cooked rajma with more water and keep it for further use.

Step 3

Step 3 – Tempering and Frying: Grind the Ginger and garlic flakes in to coarse paste. Now heat 1 tsp. of oil on a nonstick pan, add mustard seeds. When it splutters, add curry leaves, cumin seeds, ginger garlic paste and hing. Fry until the raw flavor of ginger and garlic disappears.

Step 4

Step 4 – Frying Onions: Add finely chopped/grated onions to the pan, add little salt . Fry it until onions turns golden brown color. If you are using white onion, it takes little more time compare to red onions.

Step 5

Step 5 – Onion Tomato sauce preparation: When onions are fried, add chopped tomatoes (you can also use canned tomatoes or tomato puree), fry until tomatoes mashed with gravy. At this stage oil separates from the gravy.

Step 6

Step 6 – Masala powders mixing. Now add coriander powder, red chili powder, garam masala, chicken masala powder to onion tomato sauce. Mix well until the nice aroma comes out from the mixture.

Step 7

Step 7 – Mixing Kidney Beans with gravy: Now add cooked rajma/ kidney beans and mix gently. Cover the lid for two mins. So that spices gets mixed up with the cooked rajma. After 2 mins add drained rajma water from step 2 mix well using ladle. The reason why I am using drained rajma water is, in this way you will not lose any nutrients from beans and it also enhances flavor of the curry. Cook it for next 10 minutes.

Step 8

Step 8 – Garnishing the curry: Garnish the curry with coriander leaves. Now the rajma curry is ready to serve!

Step 9

Step 9 - Garnishing - Final Touch: Now add finely chopped coriander leaves to the hot Rajma (Red Kidney Beans) Curry.

Tips:

1) Healthy Low-Fat tip: You can also use curd or milk instead of coconut milk to the gravy.
2) To make this curry even more easier, just use readymade Rajma Masala powder instead of adding all the spices and masalas.
3) To cook any kind of beans, it is ideal to soak them

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