Raajma (Kidney Bean Curry)
Spicy, flavorful, and hearty, Raajma is a beloved North Indian dish that showcases the rich taste of kidney beans cooked in a flavorful, aromatic gravy. This kidney bean curry is perfect for pairing with rice or flatbreads like naan or roti. With a medium spice level and a beautiful balance of flavors, it’s a dish that offers comfort and satisfaction. Let’s dive into the details of this classic recipe that promises to delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red kidney beans (soaked overnight) | 200g |
| Onion (finely diced) | 1 small |
| Garlic (finely chopped) | 4 cloves |
| Water | 1L |
| Tinned plum tomatoes (half tin) | 200g |
| Fresh ginger (grated) | 2 tsp |
| Salt | 1 tsp |
| Green chili (roughly chopped) | 1 whole |
| Turmeric powder | 1 tsp |
| Garam masala | 1 tsp |
| Fresh coriander (chopped) | Handful |
Preparation Time:
Prep: 5 minutes
Cook: 40 minutes
Serves: 6 people
Instructions
-
Prepare the Kidney Beans:
Begin by placing the soaked red kidney beans (along with any soaking liquid) into a pressure cooker. Add water to make up a total of approximately 1 liter. Season with salt. Close the lid and bring the contents to a boil. Once the pressure cooker whistles, reduce the heat and let the beans simmer for about 30 minutes. -
Cool Down:
After cooking, turn off the heat and allow the pressure cooker to cool down naturally. Do not remove the lid during this time. -
Make the Masala Paste:
While the beans are cooking, heat oil in a frying pan over medium heat. Add the finely diced onion and chopped garlic, frying them until they turn golden brown. Once they are nicely browned, reduce the heat and add the tomatoes, grated ginger, chopped chili, and turmeric powder. Stir and cook for about 5-10 minutes until the mixture thickens into a rich, shiny masala paste. -
Check the Beans:
Once the pressure has fully released from the cooker, carefully open the lid. Check the beans by pressing them between your fingers. If they’re soft and easy to squash, they are ready. If they’re still firm, check the water level. If necessary, add more water and close the lid again. Bring it back to a boil and let it cook for an additional 10 minutes. -
Combine the Masala Paste and Beans:
Once the beans are fully cooked, add the prepared masala paste into the pressure cooker. Stir the mixture well to combine. Let the curry simmer gently on low heat for about 5 minutes to allow the flavors to blend. -
Finishing Touches:
To finish off, sprinkle garam masala over the curry and stir. Garnish with freshly chopped coriander before serving.
Allergen Information
- Contains: None identified.
- Dietary Considerations: This dish is naturally gluten-free and vegetarian. It can easily be adapted to a vegan diet by ensuring that no dairy-based oil or ghee is used in cooking.
Dietary Preferences
- Vegetarian: Raajma is a fully vegetarian dish, making it a great option for those following plant-based diets.
- Vegan: To make it vegan, simply ensure that oil is used instead of ghee or butter.
- Gluten-Free: This dish is naturally gluten-free and can be enjoyed by those with gluten sensitivity or celiac disease.
Cooking Tips & Advice
- Soaking the Beans: Make sure to soak the kidney beans overnight for the best texture and to reduce the cooking time. If you’re short on time, you can try the quick-soak method by boiling the beans for 5 minutes and letting them sit for an hour.
- Adjusting the Spice Level: For a milder version, reduce the amount of chili or use a milder variety of chili. Alternatively, for a spicier version, add extra chilies or increase the amount of garam masala.
- Pressure Cooking Alternative: If you don’t have a pressure cooker, you can cook the beans in a regular pot, but it will take longer (around 1.5 to 2 hours) to soften. Keep an eye on the water level and add more if needed.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 5g |
| Fiber | 7g |
| Sodium | 800mg |
Conclusion
Raajma is more than just a comforting curry; it’s an iconic dish that’s beloved across India for its warm, aromatic flavors and satisfying heartiness. Whether served with steamed rice or flatbreads, it’s a complete meal that appeals to both vegetarian and meat-eating diners alike. The beauty of this dish lies in its simplicity—rich kidney beans cooked with a blend of aromatic spices to create a flavorful curry that warms the soul. With a prep time of just 5 minutes and a cook time of 40 minutes, it’s an ideal choice for a family dinner, meal prep, or a cozy weekend gathering.
Try it today, and enjoy the deep, satisfying taste of Raajma in the comfort of your own home!
Raajma – Kidney Bean Curry is now ready to be part of your culinary repertoire. Whether you’re preparing it for yourself or to share with loved ones, this hearty dish promises to bring joy to any table. Enjoy the rich blend of flavors, the wholesome nourishment, and the perfect balance of spices in every bite!
