rajma recipe (red kidney beans curry)

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hey :)

rajma (red kidney beans) was probably one of the first dishes i made completely by myself (after maggi noodles, i.e.). we used to have rajma, chapatis and green coriander chutney on virtually every special occasion at our place or jagrat's. so, after watching mummy and aunty cook it for so many years, i had the recipe pretty much memorized!

there are a couple of ways of making rajma and i like the one where you don't really have so much garam masala in the final product but just the taste of it. you can achieve this by boiling the rajma with a bag containing the different whole spices. squeezing this bag can later to get the most out of it, before throwing it away. not having the cinnamon sticks and bay leaves makes it easier on the stomach too.

ingredients (to serve 6 gluttons or 8 normal people :D) -

for the bag / potli -
3 star aniseed
2 big cinnamon sticks

5 bay leaves

3 black cardamom (badi elaichi)

put these in a musline cloth and tie a double knot.

rajma 500 grams

salt 1 tablespoon

for the curry paste (blend the following together)
3 medium sized onions
50 grams ginger (it's quite nice in rajma, but you can skip it if not a fan)
5 (+/-5) cloves of garlic

for the curry
1 tablespoon cumin seeds
1/4 tablespoon shaahi jeera/ black cumin seeds
1/2 tablespoon chilli powder
1/3 tablespoon turmeric
1/4 tablespoon cumin powder
1 1/2 tablespoon coriander powder
300 grams of tomato soaked in hot water for 20 min (you can soak them after you start the cooking process)
100 ml oil

on one stove, pressure cook the rajma in 2 ltrs water, salt, and the spice bag/ potli. on high heat for 20 minutes and low-medium for 30. if you don't have a pressure cooker, boil it in a stockpot for 30 minutes on high and 30 minutes on medium, till soft (not mushy).

on the other heat the oil, and add the two cumin seeds to it. when browned, add the onion ginger garlic paste and cook on medium/ low-medium for about 15 mins till the oil starts coming out. turn heat to high. mix the remaining 4 curry powders in 50 ml water and add to the paste getting cooked. stir frequently to avoid sticking to the base. blend the tomatoes but not too smoothly and add. turn heat to medium and cook for about 25 minutes, stirring occasionally. when the oil starts to separate, add the whole thing to the rajma and cook on medium for another 10. garnish with generous amount of coriander.

serve with rice/ chapati/ bread/ lavaash/ by itself ... it's all good!

have lots of greens with this - that's why it goes very well with palak paneer.

cheers
gaurav