Rajma Curry – a perfect lunch box recipe!
Rajma curry is a popular north Indian cuisine. It goes well with chapati, paratha, rice and what not!
Rajma-rice is a perfect combination. It serves like any day lunch box food. Many Indians reside outside India for work or studies prefer this combination for lunch.
Rajma is red kidney beans. You need to soak them overnight or at least for 8 hours. Soak in warm water to get them done in lesser time.
If you live outside India and are not able to find rajma, you can use canned red kidney beans. They are easily available in stores. You don’t need to soak or boil them as they are already boiled!
Preparation time: 10 mins
Cooking time: 20 mins
- rajma/red kidney beans: 1 cup soaked overnight/8-9 hours
- onion: 1 medium size chopped finely
- tomato: 2 medium size chopped finely or grated
- garlic: 7-8 cloves
- ginger: finely chopped or grated
- green chilli: 2-3 medium size finely chopped
- asafoetida/hing: a pinch
- curry leaves: 7-8 leaves
- cloves: 1 or 2 half crushed
- cumin seeds: 1 tspoon
- turmeric powder: 1/2 tspoon
- red chilli powder: 3/4 tspoon
- coriander powder: 1 tspoon
- garam masala: 1/2 tspoon
- salt: to taste
- cooking oil: 2-3 tbspoon
- coriander leaves: chopped, for garnishing
- Drain extra water from soaked beans and rinse with fresh water. Boil rajma in pressure cooker with sufficient water. Rajma takes a bit longer to boil. Let it cook till 15-18 whistle. Check by pressing a bean, it should be soft.
- Open pressure cooker and keep the cooked rajma aside. No need to drain the extra water.
- Put kadhai on medium flame and add oil in it.
- Once the oil gets hot, add asafoetida, crushed cloves and curry leaves followed by cumin seeds.
- Add chopped green chilli followed by ginger and garlic. Sauté for half a minute.
- Add chopped onions and sauté till onions turn golden brown.
- Add chopped/grated tomatoes. Cook till tomatoes become soft and tender.
- Add all the spices- turmeric powder, red chilli powder, coriander powder, salt and garam masala. Cook well so that all the contents blend well.
- You will see oil separating from the content. At this stage mash all the stuff well with spoon (I generally prefer wooden paratha maker for this). This will make your curry thick.
- Now, add the boiled rajma and mix well. Add water if needed. Let it cook till the curry comes to boil and everything blends well. If you are using canned beans, it will take a little longer.
- Turn off flame. Garnish rajma curry with chopped coriander. Serve hot with paratha/chapati or rice.
Try out this recipe and share your feedbacks with me. Have fun!