Rajma is a classic North Indian dish that is relished by everyone. In this recipe boiled red kidney beans are cooked in a curry of onions, tomato and Indian spices. Generally served with rice, rajma is hugely popular for it's amazing taste and flavour. It also has many health benefits that make it a great option for vegetarians.
Here in Dar es Salaam we get fresh red kidney beans... yes,just like green peas!! Because of this I don't even have to soak the red kidney beans overnight or for several hours. I can make it readily whenever the mood strikes me. As it does verrry frequently! The fresh red kidney beans taste far better too.
Ingredients:
1 cup rajma (red kidney beans)
1 onion
1 tomato
1 tsp ginger garlic paste
3 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp garam masala powder ( whole spice powder)
Whole spices: 1 black cardamom, 3-4 cloves, 1 bay leaf, 1 inch cinnamon, 1 tsp cumin
Coriander leaves to garnish
Method: Soak the rajma (red kidney beans) overnight or for at least 6 hours. Put it to boil in a pressure cooker with sufficient water. After the first whistle, lower heat and let it cook for 5 minutes. Quality of rajma differs so cooking time can be different too. Check after 5 minutes and if not tender, cook for a little more time. Chop onions finely. Make a paste of tomato, ginger and garlic. Chop coriander leaves.
In a heavy bottom pan add oil. Put in the whole spices- cumin, cloves, cinnamon, black cardamom and bay leaf. When they start spluttering add the onion. Fry onions on low heat till light golden. Add tomato, ginger and garlic paste. Also add the spice powders turmeric powder, red chilly powder, coriander powder, cumin powder and salt. Stir till the mixture is nicely cooked and leaves oil. Add rajma along with about 1 1/2 cups of warm water. If you like you can use the water that rajma was boiled in. Let it simmer for few minutes. Add garam masala powder. Serve hot garnished with coriander leaves.
This is a very light and delicious recipe. If you want a richer texture you could add tomato paste and cream. If the tomato you are using is not sour then also you could add a tbsp of tomato paste. The thickness of the curry is your choice. Add more water if you like a more runny curry.
I did not know that you put Garam Masala in the end? I used to always put it along with chilli, turmeric etc. Does it make a difference?
ReplyDeleteGaram masala powder is used at the end to preserve the aroma and taste of spices. It gives the dish a lift of flavour before serving. Adding the powder during the cooking process would mute the flavours. Ideally, use whole spices at start and powder at the end.
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