Rajma Recipe by Sonia Barton | A Flavorful Indian Bean Curry | RHF (Recipe)

Learn to cook the classic Rajma (Kidney Bean Curry) with Sonia Barton’s easy recipe. Perfectly spiced and rich in flavor, this dish is a staple in Indian cuisine. Serve with rice for a wholesome meal.

Rajma Recipe by Sonia Barton | Indian Kidney Bean Curry | RHF

Introduction

Rajma, also known as kidney beans, is a beloved dish in Indian households, famous for its hearty texture and rich flavor. Sonia Barton's Rajma recipe brings out the best of this popular legume, combining aromatic spices and a slow-cooked curry that is perfect for pairing with rice. Get ready to savor a traditional Indian dish that's not only delicious but also packed with nutrients.

Improved Recipe

Ingredients

For Boiling Rajma:

• Rajma (Kidney Beans): 1 cup (soaked overnight or for 6-8 hours)

• Cinnamon Stick: 1 small

• Bay Leaf: 1

• Black Cardamoms: 2

• Salt: To taste

• Water: 3-4 cups (for boiling)

For Tadka (Tempering):

• Ghee (Clarified Butter): 1/4 cup

• Cumin Seeds: 1 tablespoon

• Onion (chopped): 1 medium-sized

• Ginger-Garlic Paste: 1 tablespoon

• Tomatoes (chopped): 2 medium-sized

• Kashmiri Red Chili Powder: 2 teaspoons

• Coriander Powder: 2 teaspoons

• Turmeric Powder: 1/2 teaspoon

• Green Chilies (chopped): 2-3

• Water: 1 cup (for adjusting consistency)

• Salt: To taste

• Fresh Coriander: For garnish

Method

1. Soak the Rajma:

   • Soak 1 cup of rajma overnight or for at least 6-8 hours.

   • This helps the beans soften and reduces cooking time.

2. Boil the Rajma:

• Drain the soaked rajma and rinse it well.

• In a pressure cooker, add the rajma along with 3-4 cups of water, cinnamon stick, bay leaf, black cardamoms, and salt to taste.

• Pressure cook for 4-5 whistles or until the rajma is tender. Set aside.

3. Prepare the Tadka:

   • Heat ghee in a pan over medium heat.

   • Add cumin seeds and let them splutter.

   • Add the chopped onion and sauté until it turns light brown.

   • Add ginger-garlic paste and sauté until the raw smell disappears.

4. Prepare the Tomato Puree:

• Add the chopped tomatoes to the pan and cook until they soften.

• Season with salt, cover, and cook on low flame for 2-3 minutes.

• Once the tomatoes are fully cooked, turn off the heat and let the mixture cool slightly.

• Blend the cooked tomatoes into a smooth puree and transfer it to a bowl.

5. Cook the Rajma Curry:

• In the same pan, heat a little more ghee if needed.

• Add the Kashmiri red chili powder and sauté briefly.

• Pour in the tomato puree and sauté until the oil starts to separate and the puree reduces to half.

• Add coriander powder, turmeric powder, and salt, stirring continuously.

• Add the boiled rajma along with chopped green chilies.

• Add 1 cup of water (or adjust based on your desired consistency) and mix well.

• Cover and cook on high flame for 4-5 minutes, allowing the flavors to meld.

6. Garnish and Serve:

• Garnish the rajma with fresh coriander leaves.

• Serve hot with steamed rice or your choice of bread.

Serving Suggestions

Rajma pairs best with steamed rice (known as Rajma Chawal) but can also be enjoyed with chapati or naan. A side of salad or yogurt adds a refreshing contrast to this hearty dish.

Calories Information

• Calories per serving (approximately 200g of rajma curry): 250-300 kcal

Health Benefits and Precautions

Health Benefits:

• Kidney Beans: High in protein, fiber, and essential nutrients like iron and folate.

• Spices: Aid in digestion and provide anti-inflammatory benefits.

Precautions:

• Spice Level: Adjust the quantity of green chilies and red chili powder according to your spice tolerance.

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