Red Kidney Beans in Gravy (Rajma Curry)

AuthorYashodhara G.
RatingDifficultyIntermediate

Rajma curry can be made from dried or canned kidney beans, or black beans. Soak dried beans in water overnight for 6-8 hours prior to cooking, unless a slow cooker is used. Serve as a side or hearty soup.

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Yields1 Serving

 1 cup dried kidney beans (rajma)Wash and soak overnight in 4 cups of water
 4 cups water
 1 tsp salt or to taste
 ¼ tsp garam masala
Spice Mix (Masala)
 2 tbsp cooking oil
 1 medium onion – ground to paste or finely chopped
 4 cloves of garlic – ground to paste or finely chopped
 ½ tsp turmeric (haldi) powder
 2 tsp coriander (dhania) powder
 ¼ tsp cayenne papper (lal mirch) powder
 3 tomatoes – chopped
 1 tbsp ginger - cut into matchsticks

1

Using a pot, slow cooker, or pressure cooker - cook soaked beans in water and salt until soft but not mushy. Set aside.

2

For the spice mix (masala), heat oil in a pot or pan and add onion and garlic. Cook on medium heat until golden, stirring often. Add turmeric, coriander, chile powder, and mix. Roast for 20-30 seconds, being careful not to burn.

3

Mix in chopped tomatoes and ginger, cooking for about 10 minutes. Crush the tomatoes and stirring frequently until the oil and spice mix separate.

4

POT COOKING
• Add cooked beans with water to the pot with the spice mix.
• Mix and add more water as needed to keep the beans and spice mix under water.
• Cook on high heat until the sauce starts to boil.
• Reduce the heat to medium-low, cover, and simmer for 20-30 minutes until beans and curry are integrated.

SLOW COOKER
• Add kidney beans (soaking not required), water, and salt to slow cooker. Cook until soft, but not mushy.
• Add the spice mix and more water (if necessary) to get the desired thickness.
• Cook on low for 30-40 minutes or until ready to serve.

PRESSURE COOKER
• Add the spice mix, cooked beans with water, and enough water to keep beans and spice mix under water.
• Close the lid, add the weight, increase the heat to high, and cook for a few minutes.

5

Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.

6

VARIATION
• Use black beans instead of kidney beans (rajma)

Ingredients

 1 cup dried kidney beans (rajma)Wash and soak overnight in 4 cups of water
 4 cups water
 1 tsp salt or to taste
 ¼ tsp garam masala
Spice Mix (Masala)
 2 tbsp cooking oil
 1 medium onion – ground to paste or finely chopped
 4 cloves of garlic – ground to paste or finely chopped
 ½ tsp turmeric (haldi) powder
 2 tsp coriander (dhania) powder
 ¼ tsp cayenne papper (lal mirch) powder
 3 tomatoes – chopped
 1 tbsp ginger - cut into matchsticks

Directions

1

Using a pot, slow cooker, or pressure cooker - cook soaked beans in water and salt until soft but not mushy. Set aside.

2

For the spice mix (masala), heat oil in a pot or pan and add onion and garlic. Cook on medium heat until golden, stirring often. Add turmeric, coriander, chile powder, and mix. Roast for 20-30 seconds, being careful not to burn.

3

Mix in chopped tomatoes and ginger, cooking for about 10 minutes. Crush the tomatoes and stirring frequently until the oil and spice mix separate.

4

POT COOKING
• Add cooked beans with water to the pot with the spice mix.
• Mix and add more water as needed to keep the beans and spice mix under water.
• Cook on high heat until the sauce starts to boil.
• Reduce the heat to medium-low, cover, and simmer for 20-30 minutes until beans and curry are integrated.

SLOW COOKER
• Add kidney beans (soaking not required), water, and salt to slow cooker. Cook until soft, but not mushy.
• Add the spice mix and more water (if necessary) to get the desired thickness.
• Cook on low for 30-40 minutes or until ready to serve.

PRESSURE COOKER
• Add the spice mix, cooked beans with water, and enough water to keep beans and spice mix under water.
• Close the lid, add the weight, increase the heat to high, and cook for a few minutes.

5

Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.

6

VARIATION
• Use black beans instead of kidney beans (rajma)

Red Kidney Beans in Gravy (Rajma Curry)

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