Rajma Curry - North Indian Style
For Boiling Rajma
For Masala Paste
For Roasted & Ground Spices
For Tempering & Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak and Boil Rajma
Soak 1 cup of rajma (kidney beans) overnight. In a pressure cooker, add the soaked rajma, 3 cups of water, and 1/2 tsp salt. Close the lid and cook for 5 whistles until the rajma is soft. Once cooked, transfer the rajma to a separate bowl, reserving the cooking liquid.
Prepare Onion-Ginger-Garlic Paste
Peel and roughly chop 1 large onion. Peel 6-7 cloves of garlic and 1 inch piece of ginger. Add them to a small mixer jar and blend on mode until coarsely chopped, not a fine paste. Transfer the mixture to a bowl.
Prepare Tomato-Chili Paste
Chop 2 medium tomatoes and add them to the same mixer jar along with 2 green chilies. Blend into a smooth paste.
Roast and Grind Whole Spices
On a tawa (griddle), lightly roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 inch cinnamon stick, 2-3 green cardamoms, 1/2 tsp black peppercorns, and 4-5 cloves on low flame until fragrant (about ). Transfer to a plate to cool, then grind into a fine powder.
Start Gravy - Sauté Onions
Wash the pressure cooker and place it back on the stove. Add 3-4 tbsp oil. Once the oil is hot, add 1 bay leaf and 1 inch cinnamon stick. for a few seconds. Add the coarsely chopped onion-ginger-garlic mixture and until it turns dark golden brown, stirring frequently (about ).
Add Powdered Spices
Add 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp cumin powder to the onions. Mix well and cook for about until fragrant.
Cook Tomato Paste
Add the tomato-green chili paste to the cooker. Mix well and cook until the oil separates from the masala, stirring occasionally (about ). Add salt to taste, remembering that salt was added to the rajma during boiling.
Add Rajma Masala and Roasted Spices
Once the masala is well-cooked and oil has separated, add 2 tbsp chole masala (or rajma masala) and 2 tbsp of the freshly roasted and ground spice powder. Mix well and cook for another minute.
Combine Rajma with Gravy
Add the boiled rajma to the prepared masala. Gently mix and the rajma with the masala for about , ensuring all the beans are coated.
Simmer Rajma
Add the reserved water from boiling the rajma, and then add more water as needed to achieve your desired gravy consistency. Cover the cooker (without the whistle) and on low flame for to allow the flavors to meld.
Garnish and Serve
Turn off the gas. Garnish with 2 tbsp chopped fresh coriander leaves. Mix gently. Serve hot with rice, chapati, puri, kulcha, or bhature.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Soak and Boil RajmaOvernight
Soak 1 cup of rajma (kidney beans) overnight. In a pressure cooker, add the soaked rajma, 3 cups of water, and 1/2 tsp salt. Close the lid and cook for 5 whistles until the rajma is soft. Once cooked, transfer the rajma to a separate bowl, reserving the cooking liquid.
Variations
Simple ways to adapt this recipe.
- Use Rajma Masala powder insteadIngredient swap
Use Rajma Masala powder instead of Chole Masala for a more specific flavor profile.
- Add a pinch of asafoetidaCustomise
Add a pinch of asafoetida (hing) to the oil before adding onions for added flavor and digestion benefits.
Helpful Tips
Small details that can improve the final result.
Your Notes
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