RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
PUNJABI RAJMA MASALA RECIPE - RAJMA CHAWAL/SPICED RED KIDNEY BEANS CURRY
The Punjabi Rajma Masala also known as the North Indian Red Kidney Beans Curry is a very famous recipe from the North India. Rajma Masala popularly known as Rajma Chawal is considered as a comfort food in a Punjabi home. This makes a one dish meal, when the Rajma Masala is served along with steamed hot rice where the wonderful flavours of the rajma comes out when chewed along with rice. Serve Rajma Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious. If you are looking for more Rajma Recipes, here are some that you can make for your everyday Lunch or Dinner: Kashmiri Style Rajma Recipe Rajma Saagwala Recipe Masoor Dal Aur Rajma Masala Recipe
Provided by Archana Doshi
Time 1h45m
Yield Makes: 4 Servings
Number Of Ingredients 12
Steps:
- To begin making the Rajma Masala Recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours.
- Heat a teaspoon of oil on medium heat in the pressure cooker pan; add the onion, and ginger and saute for 3 to 4 minutes until the onions soften turn light golden colour.
- Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste.
- Saute for another couple of minutes until the tomatoes become soft and mushy.
- Once soft, add the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 2 inches above the rajma.
- Cover the pressure cooker, place the weight on and cook on medium heat for about 40 minutes.
- Once done, turn off the heat and allow the pressure cooker to rest and release its pressure naturally. The rajma will continue to cook in the pressure cooker as long as there is pressure inside.
- Once the pressure has released, open the cooker. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily.
- If you find the rajma is still firm, you need to cook it for a little longer. This happens when your rajma bean has aged and hence takes a longer time to cook.
- Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve hot.
- Serve Rajma Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
PUNJABI RAJMA MASALA
Punjabi rajma recipe - this is a healthy, delicious, comforting meal served with rice. Here red kidney beans are simmered in onion tomato gravy.
Provided by Kanan
Categories Main Course
Time 8h45m
Number Of Ingredients 15
Steps:
- Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
- Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
- Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
- NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
- Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
- Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
- Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
- Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
- Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
- Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
- Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.
Nutrition Facts : Calories 405 kcal, Carbohydrate 52 g, Protein 17 g, Fat 16 g, SaturatedFat 1 g, Sodium 637 mg, Fiber 14 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
RAJMA (INDIAN RED KIDNEY BEAN CURRY)
This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.
Provided by redz1985
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 409.9, Fat 6.4, SaturatedFat 0.6, Sodium 1637, Carbohydrate 70.3, Fiber 20.3, Sugar 10.4, Protein 22.9
VEGAN RAJMA CHAWAL (KIDNEY BEAN CURRY)
This is another wonderful recipe from Manjula.com. It is gluten-free, sugar-free and vegan - totally appropriate for the 21 day Quantum Wellness Cleanse. If you want to use canned beans rather than soaking your own, be sure to double the amount to at least 3 cups of beans.
Provided by Ex-Pat Mama
Categories Very Low Carbs
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
- Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
- Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
- Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
- Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
- Turn the heat down to medium and cook for 12-15 minutes.
- Remove the cooker from the heat allow the pressure to reduce on its own.
- When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
- Garnish with chopped tomato.
- Serve with rice.
Nutrition Facts : Calories 207.2, Fat 11.4, SaturatedFat 1.5, Sodium 897.5, Carbohydrate 21.5, Fiber 7.3, Sugar 5.8, Protein 6.8
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