Welcome to the world of Indian cuisine, where every dish tells a story and every bite is a burst of flavor! If you're craving a hearty, comforting meal that will warm your soul, look no further than Rajma Kidney Beans Curry. This vibrant dish, rich in spices and textures, is not just a staple in Indian households; it's a celebration of wholesome ingredients and culinary tradition. With just a few simple steps, you can transform humble kidney beans into a mouthwatering curry that will have your family and friends asking for seconds. Ready to embark on this delicious journey? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup kidney beans, soaked and boiled
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Soak kidney beans overnight in water. Drain and rinse thoroughly.
- In a pressure cooker or large pot, boil the kidney beans with fresh water until soft and tender. This typically takes about 20-25 minutes in a pressure cooker or 45-60 minutes in a regular pot.
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-7 minutes.
- Add minced garlic and grated ginger. Sauté for another 2 minutes until the raw smell disappears.
- Pour in the tomato puree and cook until the oil starts to separate from the masala, about 5-6 minutes.
- Add the boiled kidney beans along with their cooking liquid. Mix well.
- Sprinkle garam masala and salt. Stir and let the curry simmer on low heat for 10-15 minutes to allow flavors to meld.
- Adjust consistency by adding water if needed. The curry should be thick but not dry.
- Garnish with fresh chopped coriander leaves before serving.
- Serve hot with steamed rice or Indian bread like roti or naan.
Tips
- Soaking Matters: For the best texture, soak your kidney beans overnight. This not only reduces cooking time but also helps to soften them perfectly.
- Pressure Cooker Advantage: If you’re short on time, using a pressure cooker can significantly cut down cooking time. Just 20-25 minutes and your beans will be ready!
- Spice it Up: Feel free to adjust the spices according to your taste. Adding a pinch of chili powder can give your curry an extra kick if you like it spicy.
- Perfect Consistency: If your curry turns out too thick, add a little water to achieve your desired consistency. It should be thick but not dry.
- Garnish for Flavor: Don’t skip the fresh coriander garnish! It adds a burst of freshness that elevates the dish.
- Pairing Suggestions: Serve your Rajma with steamed basmati rice or warm naan for a complete meal that will leave everyone satisfied.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
