Skip to main content

Rajma Curry/Spicy Kidney Beans Curry.


I love Rajma and this is my favorite curry with roti..... when I cook for my family, it's often a little of this, a dash of that, a taste test, test again, add some salt, taste again, oh yeah! needs another splash of this etc etc.....this is how I do my everyday cooking....of course with Baking I am very strict... I follow the recipe down to the last detail.
Summer is at its peak and we had gone to Wayanad to escape from this heat.....kids enjoyed the short break and we all had a great time...the weather was pleasant...I mean perfect weather!!!
Now back to cooking!! Rajma curry is a typical Punjabi dish...and needs plenty of oil to bring out its taste....Since I am trying to reduce oil intake....I prepared this with the minimum oil and still could bring out thick spicy gravy....so starting today, check out for low-oil curries!!

Some of the red beans/rajma that I had soaked to make this curry. I soaked it for about 6 to 7 hours.
I tried to reduce the oil to 2 dsp and made this gravy in a non stick pan.....then along with it and the rajma I pressure cooked it for 15 min. These days I am trying to reduce the oil intake of my family.....it is best to slow cook the gravy right from the beginning....

Ingredients:
Rajma: 500 gms, cleaned and soaked.
Onion: 2 medium, sliced.
Green chilly: 2, slit.
Ginger: 1" piece, grated.
Garlic: 1/2 pod, grated.
Tomato: 2, cubed.
Red chilly powder: 2 tsp, I used Kashmiri chilly, if using ordinary red chilly powder reduce 1 tsp.
Coriander powder: 2 tsp.
Turmeric powder: 1/4 tsp.
Garam masala: 1 tsp.
Oil: 2 dsp.
Salt to taste.
Cardamom, peppercorns, cloves, cinnamon: 2 or 3 each.
Coriander leaves.

Method:
1. Heat 2 dsp oil (I used sunflower oil) in a nonstick pan. When the oil is hot put in all the spices and let it splutter. Add the sliced onions, green chillies, ginger, garlic, and salt. In slow heat let it saute till the onions turn  light brown colour.
2. Add the red chilly, coriander, turmeric, and garam masala, fry till the raw smell goes.
3. Add the chopped tomatoes and a little water (this is for the tomatoes to incorporate). Fry till the oil comes out.

4. Put the drained and soaked rajma in a pressure cooker, pour in some water, and the above masala, mix well, add salt if needed and pressure cook for 15 min. Open cooker and sprinkle coriander leaves and let it sit for another 10 min.....your spicy rajma curry is ready!!!

Serve hot with roti!!


Comments

  1. Rajma curry looks to be very tasty and scrumptious. Great color of the final product as well.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  2. Adipoli Rajma curry , i'm drooling

    ReplyDelete
  3. My all time comfort food with hot steamed rice! Looks soo inviting :)
    US Masala

    ReplyDelete
  4. I love this version of Rajma Nisa, its so much simpler than boiling the beans seperately!

    ReplyDelete
  5. Looking so appetising...i love rajma rice.

    ReplyDelete
  6. i love rajma esp with rice.....recipe sounds great

    ReplyDelete
  7. Nutritious and delicious rajma curry..inviting..

    ReplyDelete
  8. A delicious gravy!!!! And btw i tried out ur raw mango juice & it came out fantastic..Urs is a simple method & the juice was totally refreshing :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  9. What a flavorful dish!! Looks soo inviting :)

    ReplyDelete
  10. Rajma curry would be great with rotis... Looks delish

    ReplyDelete
  11. Healthy and protein packed rajma curry.

    ReplyDelete
  12. Delicious rich and spicy curry..drool.

    ReplyDelete
  13. @Pratima, happy to know that raw mango sherbat came out fine...thanks for trying.

    ReplyDelete
  14. Yummy curry, very tempting clicks....

    ReplyDelete
  15. Looks absolutely yummy n tempting...
    First time here..u hv a lovely space..visit mine as time permits
    Sanyukta
    http://creativesanyukta.blogspot.com

    ReplyDelete
  16. I cannot make a nice rajma curry so Iam always on a lookout for one. Looks like I hit the jackpot here.
    Nice clicks.

    ReplyDelete
  17. This recipe is delicious!!! I am American and have been learning to cook Indian food because I love it so much. Thanks for sharing!

    ReplyDelete
  18. Hmmm....spicy...tasty...

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help