Rajma Curry is my Husband’s one of the favorite recipes I cook at home. We usually don’t repeat a dish in a week, but sometimes I cook Rajma Curry three times in a week. He likes it so much that he can have it seven days a week. I was wondering why haven’t I already covered in the blog. So, this time, I made it for my blog but had to lie that I cooked this for him.
It is a perfect dish for lunch and you will love having it with Rice. Follow my simple and easy recipe with step by step instructions.
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
| Ingredients | Quantity |
| Rajma / Kidney Beans | 1 cup |
| Oil | 3 tsp |
| Salt | To taste |
| Cumin seeds | 1/2 teaspoon |
| Onion | 1 |
| Green Chilli | 3 |
| Tomato | 2 |
| Garam masala Powder | 1/2 tsp |
| Red chilli powder | 1/4 tsp |
| Ginger-garlic paste | 1 teaspoon |
Method:
1. Heat the oil in a pan and saute with cumin seeds, when it crackles add chopped onion and green chilli. Fry the onion till dark golden brown in color. Then add chopped tomato, ginger -garlic paste, salt, red chilli powder and garam masala powder. Add 2-3 teaspoon water and cook the spices on slow heat till the tomato is mushy.
2. Soak the Kidney beans/ Rajma overnight and pressure cook it along with some salt for about 5 minutes or till kidney beans cooked properly. Switch off the flame and let it cool by itself, open cooker and add cooked spices into it. Mix it well and cook for another 5 minutes on medium heat.
3. Rajma is ready, serve hot with rice or chapatti.
4. Enjoy!
