No discussion of Indian cuisine is complete without mentioning Punjabi dishes. Among these delectable Punjabi specialties is Rajma Curry. Served hot with rice, it's a combination enjoyed by people of all ages. It's especially a complete, delicious, and nutritious option for vegetarian food lovers.
Rajma, or kidney beans, have long been a staple in Indian homes. This healthy legume is an excellent source of protein, fiber, potassium, and iron. Importantly, when Rajma is eaten with a grain like rice, it becomes a complete protein meal – especially beneficial for vegetarians.
Ingredients for Rajma Curry (Serves 4)
- Rajma (Kidney Beans) – 1 cup (soaked)
- Water – 1.5 cups (for boiling Rajma)
- Bay leaves – 2
- Green cardamom – 1
- Cinnamon stick – 1 inch
- Oil – 2 tablespoons
- Tomatoes – 3-4 (finely chopped or pureed)
- Ginger-green chili paste – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Coriander powder – 1 teaspoon
- Kashmiri red chili powder – 1 teaspoon
- Red chili powder – ½ teaspoon (to taste)
- Turmeric powder – ½ teaspoon
- Kasuri Methi (dried fenugreek leaves) – 1 teaspoon (crushed between palms)
- Garam Masala – ½ teaspoon
- Salt – to taste
- Fresh cilantro – a little (for garnish)
Step-by-Step Method
1. Boiling the Rajma
- First, soak the Rajma for 6-7 hours or overnight.
- The next morning, drain the water and put the Rajma in a pressure cooker.
- Add 1.5 cups of water, 1 bay leaf, green cardamom, cinnamon, and a little salt.
- Close the cooker and cook on medium flame until 6-7 whistles.
- Once the cooker cools down, open the lid. (Don't throw away the boiled Rajma water; it will be used later in the gravy.)
2. Preparing the Spice Gravy
- Heat oil in a pan.
- Add cumin seeds; when they splutter, add ginger-green chili paste and bay leaves.
- After sautéing for 30-40 seconds, add the chopped tomatoes or tomato puree and cook on medium heat until the oil separates.
- Now add all the dry spices – turmeric, coriander powder, Kashmiri chili, red chili powder, garam masala, and Kasuri Methi.
- Sauté the spices until they release their color and aroma.
3. Combining Rajma and Completing the Curry
- Now add the boiled Rajma to the spices.
- Also add the water in which the Rajma was boiled to create the gravy.
- Mix well, cover, and simmer on low flame for 5-7 minutes.
- If the gravy seems too thin, mash some Rajma with a spoon. This will thicken the gravy slightly and add depth of flavor.
4. Garnishing and Serving
- Finally, garnish with finely chopped cilantro.
- Your hot Rajma Curry is now ready.
Important Tips
- If you are short on time, you can use canned Rajma, but Rajma cooked from soaked beans tastes better.
- When adding tomatoes, add a little salt along with them; this helps them cook faster.
- The gravy consistency should be neither too thick nor watery; a medium-thick curry is perfect for Rajma.
Rajma Curry is a dish that perfectly balances taste, health, and satisfaction. It is not only a hallmark of our traditional cuisine but also very beneficial for our health. Whether it's a Sunday lunch or a dinner on a cold night, a plate of Rajma and rice always brings comfort.
