Rajma Curry (Kidney Beans Curry)

Hi Folks!! In addition to our North Indian Cuisine, I am going to talk about a well known delicious vegetarian dish of Punjabi household called “Rajma Curry”. Rajama, which is famous as ”Kidney Beans” because of its unique kidney like shape. Basically it came from Mexico to Indian Subcontinent and gradually became the integral part of North Indian dishes. One good thing about kidney beans is that it is easily stored and has numerous uses in cooking because they blend with varieties of spices and absorb other flavors well. As far as the health benefits are concerned,  Kidney Beans are one of world’s nutritious food. They are excellent sources of fiber contents due to which it helps to lower the Cholesterol Level and prevents from rising Blood Sugar level, which is helpful for Diabetic Patients. It also provides fat free high quality Protein.  Rajma is one of my favorites. Here is the recipe in case you would like to try…

Ingredients:

·         Kidney Beans (Rajma) – 200 gms

·         Onion(Medium) – 3 (Grated)

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Tomato Puree – 3 (Medium)

·         Turmeric Powder – ¼ tsp

·         Red Chili Powder – 1 ½ tsp

·         Cumin Powder – ½ tsp

·         Coriander Powder – ¼ tsp

·         Rajma Masala – 1 tsp

·         Garam Masala – ¼ tsp

·         Bay Leaf (Tejpatta) – 1

·         Cinnamon Stick (Dalchini) – 1

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Tips:

After boiling Rajma, don’t throw the water.

Preparation Method:

Ø  Soak Rajma overnight with sufficient water.

Ø  Boil them in a Pressure Cooker (4 whistle) with Salt tills they get tender.

Ø  Heat Oil in a Pan; add Bay Leaf; Cinnamon Stick and fry for 5 sec.

Ø  Add Grated Onion and saute till light golden color in medium flame.

Ø  Add Ginger & Garlic Paste and sauté till its raw smell goes off.

Ø  Add Tomato Puree and cook till the mixture gets separated from Oil.

Ø  Then add Turmeric Powder; Red Chili Powder; Cumin Powder; Coriander Powder; Rajma Masala; Garam Masala; Salt and cook for 5 mins.

Ø  Then add the boiled Rajma, mix well and cook for 5 mins by covering the lid.

Ø  Finally, add boiled Rajma water and cook for 10- 15 mins till the gravy thicken.

Ø  Now the “Rajma Curry” is ready.

 Rajma Curry is well served with Steamed Rice & Roti.