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
VEGAN RAJMA MASALA (KIDNEY BEAN CURRY)
This vegan rajma masala takes kidney beans and gives them the curry treatment. Healthy, filling, and gluten-free, it's a tasty dish that uses spices and simple ingredients from the store cupboard.
Provided by The Pesky Vegan
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan on medium heat. Once hot, add the cumin seeds and fry these for around 30-60 seconds, being careful not to burn them.
- Next, add the onion and stir occasionally for 6-8 minutes (or until soft and starting to turn golden).
- Once the onions have softened, stir in the finely chopped garlic, ginger, and chilli. Cook for a couple of minutes, then add the ground coriander, garam masala, chilli powder, turmeric, fenugreek, and salt. Stir well and cook for a minute or so.
- Next, stir in the tomato puree and chopped tomatoes. Mix well and cook for 5 minutes to allow the ingredients to blend together.
- After 5 minutes, stir in the drained kidney beans along with the vegan stock or water. Bring to a simmer then reduce the heat and cook for around 20 minutes, stirring occasionally.
- After 20 minutes, use a potato masher to mash some of the kidney beans. This will help to thicken the curry, so do it as much or as little as you like. If it seems too thick, you can always add more stock/water until you're happy with the consistency.
- Stir in the freshly chopped coriander, adjust the seasoning, and serve with boiled rice or pilau rice and vegan raita (see notes for more suggestions).
Nutrition Facts : Calories 366 kcal, Carbohydrate 63 g, Protein 20 g, Fat 6 g, SaturatedFat 1 g, Sodium 1257 mg, Fiber 19 g, Sugar 8 g, ServingSize 1 serving
RAJMA RECIPE (PUNJABI RAJMA MASALA)
Punjabi Rajma Masala is a delicious curried dish of red kidney beans, spices, onions, tomatoes and herbs. Serve Rajma with Chawal (Rice) or with roti, paratha and naan. Make it in the stovetop pressure cooker, instant pot or in the regular pot. Instructions included for using fresh and canned beans.
Provided by Swasthi
Categories Side
Time 8h40m
Number Of Ingredients 16
Steps:
- Add rajma to a large bowl and rinse them well with water thrice. Drain and soak them in enough water for at least 8 hours and up to 12 hours. Do not cover the bowl while you soak. You may spread a thin cotton cloth so the beans don't turn sticky.
- When you are ready to cook, drain the water and rinse them very well with fresh water at least twice and drain completely.
- Chop the onions finely and puree the tomatoes. Keep them aside.
- Add ghee or oil to a pressure cooker. Heat it on a medium heat.
- When the ghee melts, saute ginger garlic and green chilies for a minute just until it begins to smell good.
- Add the chopped onions and sprinkle salt. Saute until the onions turn golden and about to caramelize.
- Turn off the stove. Now add all the spices - red chilli powder, cumin powder, coriander powder, garam masala and turmeric.
- Mix everything well and add drained rajma and pour 2 ¼ cups water. Mix everything well and loosen any bits of spices or onions stuck at the bottom of the cooker.
- Cover the pressure cooker and cook on a medium heat until you hear 4 to 6 whistles, depending on the kind of pressure cooker and the age of your rajma.
- While the rajma cooks, pour the tomato puree to a small pot or pan and cook it on a medium heat, for 6 to 7 mins until the raw smell disappears completely. Keep the pan slightly covered to prevent splatters. Keep this aside.
- When the pressure in the cooker drops, open the lid and check. Rajma will be fully cooked. To check mash a rajma, it has to be soft and get mashed very well. It should not have a bite to it. If you think they are undercooked, simply cook for a few more whistles.
- Add the cooked tomato puree to the hot rajma and mix well. If required you may add more hot boiling water to adjust the consistency.
- Bring this to a boil and cook for 3 to 4 mins, until it reaches a desired consistency. Taste test and add more salt and garam masala if required. Crush kasuri methi in your hands and sprinkle it. Stir in the cream (optional).
- Garnish rajma masala with chopped coriander leaves and ginger juliennes.
- Press Saute button and Pour ghee to the steel insert. Add ginger garlic and chilies. Saute for 30 seconds to 1 minute.
- Add onions and salt. Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize.
- Add all the spice powders and press cancel. Stir well. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
- Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 20 mins (for softer beans, if you prefer al dente - 18 mins).
- When the pressure drops, open the IP. Rajma is super soft. Pour the tomato puree and cook for 2 to 3 mins on saute mode. If required pour about ½ to ¾ cup water to bring to runny consistency. Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
- Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.
- To Cook Rajma in a pot without cooker: Soak 1 cup rajma in water overnight with ¾ teaspoon salt or ¾ teaspoon baking soda. Rinse well. Pour 3 cups water and bring to a rolling boil. Lower the heat & Cook uncovered until tender and soft. Or alternately use 2 - 15 Oz cans, drain the liquid and rinse them well. Rajma should be soft and has to easily get mashed.
- To Pressure Cook: Pour 2 cups water to overnight soaked rajma and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 18 mins.
- Optional - You may boil the diced onions for 3 to 4 minutes and then puree to a smooth paste in a grinder. For the tomato puree you may add 2 tablespoons cooked rajma for a thicker texture. Both these will give you smooth gravy but are optional.
- Heat ghee in a pan or pot. Saute ginger garlic and green chilli for 1 minute, without burning.
- On a medium heat, saute onions with salt until golden and about to get caramelized, but not burnt. Add the spices - chili powder, garam masala, coriander powder, cumin powder and turmeric.
- Stir well and add tomato puree. Cook on a medium heat stirring constantly until the onion tomato masala thickens and begins to smell aromatic. It should lose the raw flavor of tomatoes.
- Add the rajma along with the stock (rajma cooked water). Pour ¼ to ½ cup more water or as required. Mix well and simmer for 10 to 15 mins, until slightly thick. (If using canned beans, use more water as required to bring it to a consistency).
- Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes. Squeeze some lemon juice. Serve rajma with chawal.
Nutrition Facts : Calories 269 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 352 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
PUNJABI RAJMA (KIDNEY BEANS)
This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
Provided by Shalabhanjika
Categories Beans
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
Nutrition Facts : Calories 353.4, Fat 8.4, SaturatedFat 1.1, Sodium 1193.5, Carbohydrate 53.9, Fiber 17.4, Sugar 6, Protein 19.2
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
RAJMA
Rajma is a warm, cozy kidney bean stew that is excellent served over rice.
Provided by BeanRecipes.com
Categories Kidney Beans
Time 9h
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- First, soak the dried kidney beans for at least 8 hours. Rinse and drain before proceeding with recipe.
- Place the soaked kidney beans in the bottom of a pressure cooker or instant pot. Add enough water to cover the beans and so that 2" of water is above the beans.Place the lid on the pressure cooker, and set it to cook for 15 minutes. When the time is up, carefully open the steam valve and let the pressure leave the pot before attempting to open it all the way. (If you don't have a pressure cooker, simmer the kidney beans on the stove top for anywhere between 60-90 minutes, tasting beans to ensure they're tender throughout. Do not cook kidney beans in a slow cooker-it can be toxic).
- In a large stock pot, add the butter and oil and melt over medium heat. When the butter and oil are melted and sizzling, add the onion to the pan. Cook while stirring constantly until they're starting to caramelize and turn golden brown. If they start burning around the edges, lower the heat and keep stirring.
- Next, add the garlic, ginger, cayenne, cumin seeds, coriander, turmeric, and garam masala to the pot. Toast the spices for at least 1 minute, stirring frequently.
- Add the crushed tomatoes and salt, and cook for about 5 minutes.
- Next, add the drained cooked kidney beans and 2 cups of water to the pan.Bring everything to a gentle simmer, and then turn off the heat. You can stir in the heavy cream, if you like.
- Serve with rice, naan, and chopped fresh cilantro on top.
Nutrition Facts : Calories 209 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 513 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
Nutrition Facts : Calories 194 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 4 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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4.9/5 (41)Total Time 1 hr 15 minsCategory Main CourseCalories 304 per serving
- Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
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- In a large skillet, heat the oil over medium heat. Add the cumin seeds, cardamom, cinnamon, cloves, bay leaf, and asafetida and fry, stirring often, until the spices sizzle, about 1 minute. Add the chopped onion and turmeric. Cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes.
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Category Beans + LegumesTotal Time 50 mins
- In a large skillet, heat the oil over medium heat. Add the cumin seeds, cardamom, cinnamon, cloves, bay leaf, and asafetida and fry, stirring often, until the spices sizzle, about 1 minute. Add the chopped onion and turmeric. Cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes.
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