How To Make Rajma Indian Red Kidney Beans Curry Food

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

RAJMA DAL: RED KIDNEY BEAN CURRY

Steps:

• Gather the ingredients.
• In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
• Add the ginger and garlic and fry for 2 minutes.
• Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
• Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.
• Mash some of the beans roughly to thicken the sauce.
• Garnish with cilantro and serve hot with rice and kachumber salad.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

HOW TO MAKE RAJMA? (INDIAN RED KIDNEY BEANS CURRY)

Steps:

• In a large bowl, add the rajma (red kidney beans) and wash at least 3-4 times with water. Add 3 1/2 cups water. Cover and let rajma soak overnight (10+ hours)
• To a pressure cooker, add the soaked rajma, cardamom, cinnamon stick, cloves, peppercorns and additional 4 cups of water. Let cook until one whistle, then turn the flame to low and let cook for 20 minutes. Turn off the flame and let the pressure release on its own.
• Open the cooled down pressure cooker and remove the cinnamon stick, cloves, cardamom and peppercorns.
• Add 1 cup of bhuna masala (or homemade Indian curry paste) and additional 1 cup of water.
• Cook on medium flame for 15 minutes until the bhuna masala (homemade Indian curry paste) is fully mixed well with the rajma gravy. After 15 minutes, turn off the flame and serve rajma with some plain rice or coconut lemon rice. Enjoy.

RAJMAH (CURRIED RED KIDNEY BEANS)

Steps:

• Heat the oil in a saucepan on medium to high heat.
• Add chopped onions and stir until they are translucent.
• Add ginger, cumin powder and coriander powder.
• Stir for a minute.
• Add the tomatoes, kidney beans, and red chili powder.
• Add water as needed.
• Boil and let it simmer for 15 minutes until the gravy is thick.
• Add black pepper and garam masala to make it spicy.
• Serve garnished with green coriander.

RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)

Steps:

• Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
• Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
• If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
• Stir in cilantro and serve over rice.
• Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
• Use a 3 1/2 quart slow cooker if making half the quantity.

RAJMA (NORTH INDIAN KIDNEY BEAN MASALA)

Steps:

• Drain beans and rinse thoroughly.
• Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water.
• Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside.
• Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute.
• Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes.
• Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours.
• Serve over rice and garnish with sliced red onion.