Sunday, 21 October 2012

Rajma Curry

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Red kidney beans curry, rajma or lal lobia is a very popular dish in both Pakistan and India, its one of my childhood Favorite. It goes best with boiled rice, pickle and salad or you can always have it with roti or parathas. 

Rajma Curry


Red kidney beans 2 cups
Oil – ¼ cup
Bay leaves 1
Onions 2 medium, Chopped finely 
Ginger garlic paste 2 tbsp
Tomatoes 3 medium chopped
Turmeric powder ½ teaspoon
Red chili powder 1 ½ teaspoons or to taste
Coriander powder 1 tsp
Cumin seeds 1 teaspoon
3 cloves
1 small cinnamon stick
Garam masala powder ½ teaspoon
Salt – to taste
Fenugreek leaves 1 tsp (dry)
Green chilies 2 medium sliced
Fresh coriander chopped 2-3 tbsp


Wash the beans under cold running water until water runs clear. Soak them in water for 8 hours or overnight. To boil the beans first discard the water then transfer soaked beans in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender. You can also use pressure cooker but I normally don’t cook in pressure cooker. 
Heat the oil in a pan on medium heat and add onions. Cook till onions turns light golden in color. It will take about 4-5 minutes. Add in the cumin seeds, bay leaf, cloves. Cinnamon stick and ginger. Garlic paste. Mix well and cook it for a minute. Add the pureed tomatoes turmeric powder, red chili powder, and salt. Fry it well adding a few splashes of water when needed, once the masala is done (the raw smell of masala has gone) add the beans, green chilies, fenugreek leave and the water from boiled beans Mix well. Lower the heat and cook it for further 10-15minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency. (Stir in between to make sure gravy doesn’t stick to bottom.) Please adjust the consistency according to your desire. After 10-15 minutes add in the garam masla and coriander powder and chopped fresh coriander, cover for 4-5 more minutes and then turn off the heat. I served the beans with boiled rice, achar and pickled onion. For pickled onions, slice 1 large onion, add ½ cup of vinegar, ½ tsp salt, I tsp sugar, toss and refrigerate for a couple of hours.

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