Rajma (Red Beans) Curry Recipe
Rajma or Red Beans Curry is a very popular accompaniment with Rotis/Chapathis in North India. This Rajma Recipe has a tangy taste. It can be made hot or spicy according to your choice. Suggestions, comments and feedback on this Rajma Recipe is appreciated.
Ingredients
Rajma Seeds - 1 cup
Onions - 1 (cut thinly)
Green chillies - 4
Tomatoes- 4
Curry leaves - few
Ginger Garlic paste - 1 tsp
Coriander/Dhaniya powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Turmeric powder - 2 pinches
Chilli powder - to taste
Salt to taste
Mustard Seeds - 1/2 tsp
Jeera (Cumin) seeds - 1 tsp
Cloves - 5
Yogurt - 4 tbs
Butter - 1 tbs
Directions
Soak Rajma Seeds overnight or for at least 7 hrs.
Pressure cook Rajma Seeds with two cups of water until 4-5 whistles.
Cut & puree tomatoes, yogurt, green chillies in a blender
Heat oil in a vessel & add mustard, jeera, onions, ginger garlic paste, curry leaves. Saute until onions turn golden brown.
Add the blended mixture and little water & let it boil for about 5 minutes.
Add pressure cooked Rajma to this (with the leftover water in the cooker). Add dhaniya powder, garam masala powder, salt and chilly powder. Cook until the extra water evaporates & gravy begins to thicken.
Add a dash of butter and remove from flame. Garnish with cilantro. Serve hot with rice/rotis.
Pressure cook Rajma Seeds with two cups of water until 4-5 whistles.
Cut & puree tomatoes, yogurt, green chillies in a blender
Heat oil in a vessel & add mustard, jeera, onions, ginger garlic paste, curry leaves. Saute until onions turn golden brown.
Add the blended mixture and little water & let it boil for about 5 minutes.
Add pressure cooked Rajma to this (with the leftover water in the cooker). Add dhaniya powder, garam masala powder, salt and chilly powder. Cook until the extra water evaporates & gravy begins to thicken.
Add a dash of butter and remove from flame. Garnish with cilantro. Serve hot with rice/rotis.
Comments
Comments: 12 |
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Snigdha says :
Hi Shraddha
May be you are adding raw dhaniya powder(store bought) instead of the roasted dhaniya powder. My personal experience with raw dhaniya powder has been bad, making the dishes a little bitter to taste. Try adding half a teaspoon of sugar or may be an extra tomato for a tangy flavor. Sometimes a sprinkle of lime juice sets things right. Hope these tips help! Thanks
Posted on: 24 January 2011 - 7:27pm
Anonymous says :
Shakti mam told that she would try the curd thing and give an update...was waiting for that :)
Posted on: 25 January 2010 - 12:58pm
Anonymous says :
I has been three years...I am waiting for an update ;)
Posted on: 20 January 2010 - 4:27am
Chaya says :
if you still dont get the colour... dont add curd... you can add a little lemon juice instead...adding a teaspoon of sugar enhances its flavour... :)
Posted on: 12 November 2009 - 6:27pm
Snigdha says :
Hi Aaliya.
Thanks for the feedback. Am sorry that the desired color did not come when you tried the recipe. I have made the necessary changes to the recipe. I hope it comes out well the next time you try. Try the following steps:
Cook the Tomato puree well, until the raw smell and raw taste disappears.
When adding the pressure cooked Rajma, also add the water that is left in the cooker. You will notice that the water used for pressure cooking rajma attains a maroon/dark brownish color. This water also needs to be used in cooking as it retains all the necessary proteins and minerals.
Finally adding some coriander powder and garam masala powder gives to a better taste, aroma and color.
Hope this helps :)
Posted on: 2 February 2008 - 1:55pm
Aaliya says :
Its not mentioned when to add chilli powder....n nor did tht color appeaars as shown in the pic :)....coz of which i tried making rajma....
Posted on: 1 February 2008 - 7:58pm
master2006 says :
Rajma ( Red Kidney Beans) with curd is awesome! Being a lazy person I generally go with canned Goya rajmas but fresh one is definitely better. I am also going to give it a shot and prepare it exactly the same way as Snigdha has specified.
Thanks for sharing Snigdha.
Posted on: 7 May 2007 - 8:36pm
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