Rajma (Kidney Bean Curry)
Ingredients
- Rajma (kidney beans) – 1 cup
- Water – for soaking & cooking
- Oil or ghee – 2 tbsp
- Onion (finely chopped) – 1 large
- Tomato puree – 1 cup (or 2 medium tomatoes, blended)
- Ginger-garlic paste – 1 tbsp
- Green chilli – 1 (optional, slit)
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp (adjust to taste)
- Coriander powder – 1½ tsp
- Garam masala – 1 tsp
- Salt – to taste
- Fresh coriander leaves – for garnish
- Butter or cream – 1 tbsp (optional, for restaurant-style taste)
Preparation
- Soak & cook rajma
- Wash rajma and soak overnight (8–10 hours).
- Pressure cook with salt and enough water for 5–6 whistles until soft.
(Rajma should mash easily when pressed.)
- Prepare the masala
- Heat oil/ghee in a pan.
- Add cumin seeds and bay leaf.
- Add onions and sauté till golden brown.
- Add ginger-garlic paste & green chilli; cook till raw smell disappears.
- Add tomatoes & spices
- Add tomato puree, turmeric, chilli powder, coriander powder, and salt.
- Cook till oil separates from the masala.
- Combine rajma
- Add cooked rajma along with some cooking water.
- Mash a few rajma with the spoon for thick gravy.
- Simmer on low heat for 15–20 minutes, stirring occasionally.
- Finish
- Add garam masala and butter/cream (optional).
- Garnish with fresh coriander.
🍚 Chawal (Steamed Rice)
Ingredients
- Basmati rice – 1 cup
- Water – 2 cups
- Salt – a pinch
- Ghee – ½ tsp (optional)
Method
- Wash rice till water runs clear.
- Cook with water, salt, and ghee (pressure cooker: 1 whistle / pot: 10–12 min).
- Fluff with fork once done.
🥗 Serving Suggestion
Serve hot rajma over steamed rice, with:
- Onion salad
- Lemon wedges
- Pickle & papad
- A little butter on top
