Rajma (Red kidney bean curry)
(1)
8 hours 30 min
This is a typical Punjabi rajma recipe that is enjoyed by all! Serve with rice or naan. It also goes very well with your favourite chicken or lamb curry.
SavitaJ
7 people made this
Ingredients
Serves: 6
- 450g (16 oz) red kidney beans
- 1/4 teaspoon turmeric
- salt to taste
- 1 tablespoon vegetable oil
- 5cm piece fresh root ginger, minced
- 2 cloves garlic, minced
- 3 tomatoes, chopped
- 1 onion, finely chopped
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1/2 teaspoon chilli powder
- 1/4 teaspoon asafoetida
- 1 tablespoon chopped fresh coriander
Method
Prep:10min ›
Cook:20min ›
Extra time:8hr soaking ›
Ready in:8hr30min
- Soak the kidney beans in plenty of water overnight.
- Boil the rajma in a pressure cooker for 20 minutes (or as directed by your manufacturer) with the turmeric powder and salt.
- In a large pan, heat the vegetable oil over medium high heat. Add the ginger, garlic, tomatoes, onion and cumin seeds. Saute until fragrant.
- Add garam masala, ground coriander, asafoetida and chilli powder and let it simmer for for 2 minutes. Add the cooked rajma; simmer for 5 minutes.
- Garnish with fresh coriander and serve.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Very good. I used fenugreek and black salt instead of the heeng, which I can't find in my area. Thank you for the recipe. - 12 Apr 2016 (Review from Allrecipes US | Canada)