Rajma
Jump to recipeIngredients
- 1 cup dried red kidney beans (200 grams)
- 2 tablespoons vegetable oil (30 milliliters)
- 1 large onion, finely chopped (about7.1 oz)
- 3 medium tomatoes, finely chopped (about14 ⅛ oz), or 1 can (400 grams) crushed tomatoes
- 2 tablespoons tomato paste (30 grams)
- 3 cloves garlic, minced (about 10 grams)
- 1 tablespoon fresh ginger, minced (about 12 grams)
- 1 teaspoon cumin seeds (3 grams)
- 1 teaspoon coriander powder (3 grams)
- 1/2 teaspoon turmeric powder (2 grams)
- 1/2 teaspoon red chili powder or cayenne (2 grams), adjust to taste
- 1/4 teaspoon asafoetida powder (1 gram)
- 1 teaspoon salt, or to taste (6 grams)
- 1/2 teaspoon garam masala (1 gram)
- 3 cups water or vegetable broth (750 milliliters)
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- 1
Soak the dried kidney beans in 5 cups of water for 6-8 hours or overnight. Drain and rinse well.
- 2
In a large pot or pressure cooker, boil the soaked beans with 4 cups fresh water and a pinch of salt. If using a pressure cooker, cook on high pressure for 20 minutes until beans are completely tender but not mushy. If using a regular pot, simmer for 45-60 minutes until beans are soft. The beans should break easily when pressed but hold their shape. Drain and reserve.
- 3
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the cumin seeds and let them crackle for about 30 seconds until fragrant.
- 4
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion turns golden brown and softens.
- 5
Add the minced garlic and ginger, cooking for 1-2 minutes until the raw smell disappears and the mixture becomes fragrant.
- 6
Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes. Cook this mixture for 5-7 minutes on medium heat, stirring occasionally, until the tomatoes break down and the oil begins to separate from the sides.
- 7
Add the asafoetida powder, coriander powder, turmeric powder, and red chili powder. Stir well for about 30 seconds to toast the spices and release their flavors.
- 8
Add the cooked kidney beans and 3 cups of water or vegetable broth. Stir thoroughly, bringing the mixture to a gentle boil over medium-high heat.
- 9
Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the curry thickens slightly and the flavors meld together. The consistency should be creamy but not too thick—similar to chili.
- 10
Taste and adjust salt if needed. Remove from heat and stir in the garam masala powder. Garnish with fresh cilantro and serve hot with steamed basmati rice, Indian bread, or your choice of carbohydrate.