How To Make Rajma
Rajma, also known as red kidney beans, is a popular Indian dish that is loved for its rich and flavorful taste. This vegetarian curry is a staple in many households and is often served with steamed rice or roti. If you are a fan of Indian cuisine and want to learn how to make rajma at home, this article will provide you with a step-by-step guide. So, put on your apron, gather the ingredients, and get ready to indulge in this classic dish!
Ingredients:
– 2 cups of red kidney beans
– 2 onions, finely chopped
– 2 tomatoes, pureed
– 3-4 garlic cloves, minced
– 1-inch piece of ginger, grated
– 2 green chilies, slit lengthwise
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 1 teaspoon coriander powder
– 2 tablespoons oil or ghee
– Salt to taste
– Fresh coriander leaves for garnishing
Instructions:
1. Soak the red kidney beans overnight in water. This will help them cook faster and become soft. After soaking, drain the water and rinse the beans.
2. In a pressure cooker, add the soaked kidney beans along with enough water to cover them. Cook on medium-high heat until you hear the first whistle, then reduce the heat and let it cook for another 15-20 minutes.
3. In a separate pan, heat oil or ghee. Add cumin seeds and let them crackle. Then, add the finely chopped onions and sauté until they turn golden brown.
4. Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute or until the raw smell disappears.
5. Add the pureed tomatoes and cook until the oil starts to separate from the masala. This will take about 5-7 minutes.
6. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes to let the spices blend together.
7. By this time, the pressure cooker should be ready. Remove it from the heat and let the pressure release naturally. Open the cooker and check if the beans are cooked and soft. If not, you can cook them for another 5-10 minutes.
8. Add the cooked kidney beans along with the water to the pan with the masala. Mix well and let it simmer for about 10-15 minutes on low heat to let the flavors develop. Adjust the consistency of the curry by adding water if needed.
9. Finally, sprinkle garam masala on top and garnish with fresh coriander leaves. Your rajma is ready to be served!
FAQs:
1. Can I use canned kidney beans instead of dried ones?
Yes, you can use canned kidney beans if you’re short on time. However, dried beans are recommended for a better flavor and texture.
2. Can I freeze leftover rajma?
Yes, rajma freezes well. Let it cool completely before transferring it to an airtight container and freezing. It can be stored for up to 3 months.
3. Can I adjust the spices according to my taste?
Absolutely! Feel free to adjust the spices and chili heat according to your preference. You can also add additional spices like bay leaves or cinnamon for extra flavor.
4. What can I serve with rajma?
Rajma is traditionally served with steamed rice, but it also pairs well with roti, naan, or any bread of your choice.
5. Can I make rajma without a pressure cooker?
Yes, you can cook the kidney beans in a regular pot too. It will take longer, approximately 1-2 hours, to cook the beans until they are soft and tender.
Rajma is a delightful dish that brings warmth and comfort to any meal. With this easy recipe, you can now prepare this classic Indian curry in your own kitchen. So, grab your apron, cookware, and enjoy the aromatic flavors of rajma!
