Quick rajma masala | easy kidney bean curry recipe
Quick kidney bean curry recipe tastes great with plain rice or tortillas. easy rajma recipe is the best way to enjoy punjabi rajma masala with basic spices. Learn to make it now.
Servings: 4
Equipment
- Pot I used a heavy bottom pot or an enameled casserole
- Blender if using fresh tomatoes for puree instead of can.
Ingredients
- 2-3 tablespoon Oil Or ghee if vegetarian
- 2 medium red onions chopped
- 1 tablespoon ginger finely chopped
- 3-4 medium tomatoes pureed
- 1 tablespoon curry powder adjust as per the spiciness of the curry powder
- 1 tablespoon paprika or red chilli powder
- 4 cup boiled red kidney beans (1 cup dried bean yield 3 cups boiled beans) Boil the soaked rajma beans in a pot or cooker until soft, or use canned beans.
- 2 cups water for the gravy
- 1 tablespoon fresh cilantro or fresh coriander for garnish
Instructions
- Heat oil in a pot and add chopped onions, ginger and little salt to it.
- Cover and cook.Mix well and let it cook until onions turn brown.
- Now, add the tomato puree to onions and mix well. Cook for further 8-10 minutes.
- Add the curry powder, red chilli powder
- Let it simmer for 8-10 minutes till it gains a bright red color and the oil oozes out.
- Add the boiled kidney beans with water to this curry and let it boil for 10-15 minutes. Serve hot with rice or bread.
- Garnish cooked rajma with cilantro ,serve with basmati Rice / steamed rice.
Notes
These beans tends to thicken when it gets cooler.
It is also a great meal for the next day as it acquires greater flavor by then. The spices used can be adjusted to suit your taste especially the ginger and chillies. The cook time of beans also depends on the age of beans. Beans that are not too old take less time to cook. You may use canned Rajma/kidney beans. Just drain the excess water and use them
It is also a great meal for the next day as it acquires greater flavor by then. The spices used can be adjusted to suit your taste especially the ginger and chillies. The cook time of beans also depends on the age of beans. Beans that are not too old take less time to cook. You may use canned Rajma/kidney beans. Just drain the excess water and use them