Rajma (Indian curry with Red Kidney Beans)

Recipe courtesy: Mamma (Sumita Moitra)

Rajma (Red Kidney Beans) is one of the most common type of beans used for preparing Indian curries. It is widely prepared not only for the day to day meals but also for parties and even weddings. My choice of beans for preparing this yummy one pot curry is the light red kidney beans and I usually use the canned ones. I love the preparation, specially because we don’t have to do a lot of steps for preparing this simple yet delicious curry. Just fry some onions with a couple of spices, tomato, ginger and garlic and let it simmer with the red beans and voila! Its ready.

(Photo shows: New Orleans Red Beans and Rice)

Now, if you follow my blog regularly you must have read the New Orleans Red Beans and Rice recipe and how that reminded me of Rajma Rice at first. I love trying out different cuisines and how they mix and match different ingredients to prepare something unique and delicious. The New Orleans Red Beans is prepared by using Bay Leaves, Onion, Garlic and Sausages with a special seasoning which is called Cajun. Now Rajma is a vegetarian Indian curry which means we wont be adding any meat or sausages in it. So, if you have any vegan (vegetarian) friends who love Indian food, this is a perfect recipe for them. I actually prepared this curry in one of our get together parties and everyone loved it.

(Photo shows from right: Rajma, Naan, Pulao, Coconut Lamb curry, Tandoori Chicken)

Now we will be using a couple of Indian spices for making this curry like Asafoetida, Black Cardamom, Cinnamon, Cumin Powder, Garam Masala and Kasuri Methi and all of these together will bring that unique Indian taste and fragrance which you love in the Indian curries. For those who prefer to keep it mild, you can reduce the quantity of the spices. Alternatively, you can also have a bowl of plain yogurt while having the curry to sooth your mouth. Another good option is adding some heavy cream in the curry which will not only make it creamier but also tone down the heat of the spices.

Rajma goes very well with Steamed Rice, however, I like it better with hot Tandoori Rotis. You can also have it with flatbreads, Paratha or even Bread.

So don’t wait, get all the ingredients and prepare this delicious curry today. I am sure after having this you will also say, “Nothing warms my heart more than a big bowl of curry”.

Ingredients:

• Canola Oil - 2 Tablespoons 
• Tomato – 2, medium, finely chopped
• Bay Leaves – 2
• Garlic - 3 large cloves, paste
• Ginger – 1 inch, paste
• Onion – Red, 1 Large, julienned
• Green Chili - 1, slit in half
• Turmeric Powder – ¼ teaspoon
• Asafoetida – ¼ teaspoon
• Garam Masala – ¼ teaspoon
• Light Red Kidney Beans - 1 Can (read the instructions to see if they need to be washed) or 1 Cup (if using the dried ones)
• Cumin Powder – ½ Teaspoon 
• Water – 2 Cups
• Black Cardamom – 1- 2
• Meat Masala – ½ teaspoon
• Salt – ½ teaspoon (or as per taste)
• Kasuri Methi – 1 tablespoon, crushed
• Cinnamon – ½ thin stick

Directions:

• Heat a wok over medium-high heat.
• Add Oil in it.
• Tamper the Oil with Bay Leaves, Asafoetida, Black Cardamom and Cinnamon.
• Add the Onion in it and fry till it is golden in color.
• Add the Ginger, Garlic paste in it with the Green Chili and mix well.
• Sauté it well till the Onion turns golden red then add the Tomatoes and sauté for another few minutes.
• Let’s make the spice paste. Take 2 tablespoons of water in a small bowl. Add the Turmeric Powder, Garam Masala, Cumin Powder, Meat Masala and Salt and make a smooth paste. Add this to the wok. Cook for 1 minute. 
• Add the Kidney Beans, mix well and sauté for another few minutes
• Add the Water and mix well.
• Cover and reduce the heat to low and let the mixture simmer slowly for about 20 minutes.
• After 20 minutes check the Salt and turn off the heat. You may remove the Bay Leaves, Cardamoms and Cinnamon pieces.
• Add the Kasuri Methi in the gravy and mix well.
• Serve with steamed Rice, Tandoori Roti or Plain Paratha.

Tips:

• I prefer to use the canned Kidney Beans because the dried ones need to be sorted, rinsed and soaked overnight to be ready to cook. 
• It’s always better to plan ahead if you are planning to use the dried Beans.
• The dried Beans take more than 2 hours to cook. If you are running out of time and have a Pressure Cooker (hidden somewhere in your pantry), then this is a good time to use it. Add a pinch of Baking Soda in about 2 cups of Water with the Kidney Beans and give it 2 whistles. When it cools down add the Beans to the Wok. You may reserve the Stock to use it later in the curry.
• If you are not using a pressure cooker, add ¼ cup of water after every 15- 20 minutes and mash the Beans occasionally to check if they have been cooked. They should be tender and creamy when fully cooked.
• Use a cup of heavy cream if you want to tone down the spices or want a creamier curry.
• Use Mustard Oil for more flavor. Remember to heat it properly to remove the pungent aroma.

Recommended Reading:

• Tandoori Roti
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Excited to use new spices? Know more about Methi (Fenugreek)
• Garam Masala
• Top 10 Spices to keep in your kitchen
• Make Cumin Powder at Home
• Meat Masala
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Indian Salad
• Jeera Rice (Rice flavored with Cumin Seeds)
• Slow Cooked Turkey and Bacon Chili
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Shadi wala Masala Gobhi (Spiced Cauliflower with Potatoes as served in North Indian Weddings)
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)
• Egg Curry (Bengali recipe: Fried Eggs curry)