White Rajma Curry
Summary
- This recipe features a simple yet flavorful white rajma curry, prepared in a pressure cooker for quick cooking. The beans are soaked overnight, then cooked in a rich gravy made from finely chopped onions, ginger-garlic-chilli paste, tomato paste, and a blend of aromatic spices, resulting in a healthy and delicious meal.
All Ingredients - Main Ingredients
- White Rajma (soaked overnight) 250 grams
- Onions (finely chopped) 2 large
- Ginger-Garlic-Chilli Paste 2 tablespoons
- Tomato Paste 1 cup
- Fresh Coriander (chopped) 1/4 cup
- Water as needed
- Salt to taste
All Ingredients - Spices and Oil
- Cooking Oil 3-4 tablespoons
- Bay Leaf 1-2
- Black Peppercorns 5-6
- Cumin Seeds 1 teaspoon
- Asafoetida (Hing) a pinch
- Coriander Powder 2 teaspoons
- Red Chilli Powder 1 teaspoon
- Garam Masala 2 teaspoons
- Kitchen King Masala 2 teaspoons
- Turmeric Powder 2 teaspoons
Tools You'll Need
- Pressure cooker
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 1 · Overnight2 hrs
Prepare Rajma and Aromatics Ensure the white rajma has been soaked overnight or for at least 2-3 hours. Finely chop the onions and prepare the gin…
Don't have an ingredient? Try these 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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Step-by-Step Instructions
Step 1: Prepare Rajma and Aromatics
Ensure the white rajma has been soaked overnight or for at least . Finely chop the onions and prepare the ginger-garlic-chilli paste and tomato paste.
Step 2: Temper Spices
Heat 3-4 tablespoons of cooking oil in a pressure cooker. Once hot, add 1-2 bay leaves, 5-6 black peppercorns, 1 teaspoon of cumin seeds, and a pinch of asafoetida. for about until fragrant.
Step 3: Sauté Onions
Add the finely chopped onions to the cooker. on medium heat for until they turn golden brown.
Step 4: Cook Ginger-Garlic-Chilli Paste
Add 2 tablespoons of ginger-garlic-chilli paste to the browned onions. Cook for , stirring continuously, until the raw smell disappears.
Step 5: Add Dry Spices
Add 2 teaspoons of coriander powder, 1 teaspoon of red chilli powder, 2 teaspoons of garam masala, 2 teaspoons of kitchen king masala, and 2 teaspoons of turmeric powder to the cooker. Mix well.
Step 6: Cook Spices with Water
Add a small amount of water (about 1/4 cup) to the spices to prevent burning. Cook for , stirring occasionally, until the oil starts to separate from the masala.
Step 7: Incorporate Tomato Paste
Add 1 cup of tomato paste to the cooked masala. Mix thoroughly and continue to cook for another , or until the oil clearly separates from the tomato mixture, indicating it's well-cooked.
Step 8: Add Rajma and Water
Drain the soaked white rajma and add it to the cooker. Mix well with the prepared masala. Add water as needed to achieve your desired gravy consistency (approximately 2-3 cups for a medium consistency).
Step 9: Season and Pressure Cook
Add salt to taste and mix everything thoroughly. Close the lid of the pressure cooker and cook for 3-4 whistles on medium-high heat. Allow the pressure to release naturally.
Step 10: Garnish and Serve
Once the pressure has released, open the cooker. Stir the rajma curry and garnish generously with fresh chopped coriander. Serve hot with roti or rice.
Pro Tips
• Soak rajma overnight or for 2-3 hours if you're short on time, as white rajma cooks faster.
• Browning onions until golden and cooking spices thoroughly enhances the flavor of the curry.
• Adjust the amount of water to achieve your desired gravy consistency.
Variations
• You can add more whole spices like cardamom or cinnamon sticks for a richer aroma.
• Use store-bought rajma masala instead of kitchen king masala for a different flavor profile.
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