Rajma Masala - Kidney Bean Curry
Red kidney bean curry aka Rajma, great source of protein and best enjoyed with rice. Widely popular in India.
Ingredients
- 1.5 Cup Rajma / Kidney Beans
- 1 Onion Large Size - Finely Chopped
- 1 Teaspoon Ginger Grated
- 1 Teaspoon Garlic Chopped or Crushed
- 3 Tomatoes Medium Size - Finely Chopped
- 3 Dried Red Chillies
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt As Per Taste
- 1/2 Teaspoon Garam Masala Powder
- 1/4 Teaspoon Asafoetida
- 2.5 Tablespoon Oil
- 1 Tablespoon Fresh Coriander Leaves Chopped - For Garnishing
Instructions
- Wash thoroughly Rajma / kidney beans and soak them in enough water for 8 hours or overnight.
- Drain the water and transfer them into a pressure cooker. Add 2 cups of water and 1/2 teaspoon salt. Pressure cook them over medium heat for around 4-5 whistles. Turn off the flame and keep aside till the pressure releases. You can skip step 1 and 2 if you using canned kidney beans.
- Heat oil in a Pan / Kadhai and add asafoetida and cumin seeds. Once the cumin seeds crackle add chopped onions, and dry red chillies. Sauté it till onion is translucent. Now add grated garlic and ginger, sauté till brown.
- Now add rest of the spices (Coriander powder, red chilli powder, garam masala, turmeric power and cumin powder) and sauté again for a minute. Add chopped tomato and Sauté until the mixture start leaving oil.
- Add boiled Rajma/kidney beans and mix well. Now mash some beans with the backside of spatula. This helps in thickening of the gravy and improving its taste and texture. Cook for 8-10mins and switch off the heat. Don’t cook more than beyond this, as gravy will thicken more once it cools and you may not want absolutely thick gravy.
- Transfer it to a serving bowl and garnish with chopped coriander leaves. Serve hot and Enjoy with jeera rice or simply steamed rice.
Notes
- Pressure cooking time may vary as depends on the soaked kidney beans. So always check for the properly cooked beans once you open the pressure cooker after it’s pressure is released.
- I use red kidney beans because they take lesser time to cook and has soft texture after cooking. However you can use other kidney beans as well, only the boiling time will vary.
- You can also use canned kidney beans for quick preparation when you are short of time and want to avoid the soaking and boiling part.
- Do not forget to crush a few kidney beans for that rich gravy oozing with taste.
Nutrition
Nutrition Facts
Rajma Masala - Kidney Bean Curry
Amount Per Serving
Calories 271
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 343mg15%
Potassium 972mg28%
Carbohydrates 39g13%
Fiber 16g67%
Sugar 3g3%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.