Rajma (Red Kidney bean curry)
About this Recipe
By: Preeti Gupta
Rajma is a north Indian dish. It is eaten usually with rice called “Rajma Chawal”.
- 1 cups red kidney beans
- 3 tbsp oil
- 1 medium finely chopped Onion
- 1 medium finely chopped Tomato’s
- 1 green chili (according to taste)
- 2 red dried chiles (according to taste)
- 1 tbsp finely chopped or grated – Ginger
- 1 tsp finely chopped- Garlic
- 1 tsp Cumin seeds
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Red chili non-spicy (Kashmir Mirchi)
- 1/4 tsp Red chili spicy (per taste)
- 1 tsp Garam Masala
- 1 tsp Mango powder
- 1 1/4 tsp Salt
- 2 tbsp chopped cilantro
Preparing: in Instapot, or pressure cooker.
Making it in Instapot, or pressure cooker. For pressure cookers, you will boil for 15 minutes or 3 whistles. You can directly cook in an instant pot.
Step by Step Instructions
Wash the red kidney beans thoroughly. Soak it for 4-6 H or overnight if you plan.
Making it in Insta pot/pressure cooker. For pressure cookers, you will boil for 15 minutes or 3 whistles. But you can directly cook in an instant pot.
Take a pan/instant pot to add 3 tablespoon oil, heat it and add cumin seeds, Asafoetida (Hing) powder, dry red chilli (if do not eat spicy don’t put) bay leaves, after little brown add onion and roast all till golden brown. Add ginger and garlic and saute for 2 minutes.
Add the spices turmeric, red chili, Red chili nonspicy (Kashmiri Mirchi) coriander powder and mango powder. mix well for 1-2 minutes add tomato’s let it cook slowly.
For Insta pot: To the masala add soaked Rajma and add double water and close it put it on Beans setting.
Already boiled in the pressure cooker: Add the cooked masala to the boiled Rajma. Let it simmer for 7-8 minutes. add garam masala.
Add chopped coriander to the cooked rajma and served hot with rice.