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NORTH-INDIAN STYLE RAJMA

Vania Cotta
This Rajma recipe is a longer version but worth the wait. It is power-packed with strong flavours and spice. It is best eaten with rice or rotis.
Prep Time 10 mins
Cook Time 1 hr 45 mins
Soak the beans overnight 12 hrs
Total Time 13 hrs 55 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 225 gms Red kidney beans raw, soaked overnight in water
  • 2 nos Red onions finely chopped, medium sized
  • 5 cloves Garlic finely chopped
  • ¾ inch Ginger finely chopped
  • 2 nos Tomatoes finely chopped, large sized
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • ½ tsp Red chilli powder
  • ¼ tsp Turmeric powder
  • ½ tbsp Garam masala
  • inch Cinnamon sticks
  • 2 nos Bay leaves (cassia leaves)
  • 2 nos Green chillies slit lengthwise
  • Salt to taste
  • Water to boil the rajma and the same used for gravy later as per requirement
  • Coriander leaves fresh finely chopped

Instructions
 

  • Soak the kidney beans overnight in water. The next day rinse and drain and pressure cook the beans for about 7-8 whistles or boil for 15 minutes on a high heat and then simmer for an hour or until the beans are tender. Drain and reserve the liquid for the gravy. Do not forget to add salt to taste while boiling the beans,
  • Prep the onions, tomatoes, garlic, ginger, green chillies and set aside.
  • Heat the oil in a heavy bottom pan. Throw in the bay leaves and cinnamon stick. Sauté it for a few seconds.
  • Now next add the garlic and ginger. Sauté well.
  • Next add in the onions and green chillies. Sauté until the onions turn slightly brown.
  • Stir in the tomatoes and dried spice powders. Simmer for about 5 minutes or until the tomatoes are softened.
  • Now add the dried spices and stir well for a minute or two.
  • Add the beans with enough of its liquid to make a gravy. Simmer for 15-20 minutes, stirring occasionally until the gravy thickens. Check for seasoning and add salt accordingly, if needed.
  • Serve topped with some freshly chopped coriander leaves.
  • Also, add a side of lime wedge and some sliced onions.

Notes

  • You can add a tin or two of pre-cooked kidney beans to quicken the cooking process.
  • You can also replace the chopped tomatoes with freshly made tomato puree or canned tomatoes.
  • To make tomato puree just boil two tomatoes with some salt and water, peel of the skin and blitz without making it too runny. Keep in some chunks for depth in your dish. 
Keyword desi cooking, desi rajma chawal, indian recipes, north indian recipes, rajma chawal, rajma recipes