Rajma Curry (Kidney beans curry)

Rajma Curry (Kidney beans curry) is a very tasty and delicious dish of North India. It is so delicious that it substitutes vegetable curry. It is best had with rice but you can have it with roti or Paratha also. It is a very good source of protein.

Ingredients:            

Rajma 250 gm, Onion 1 chopped, paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon, 1 tea spoon garam masala powder, Dhaniya(coriander) powder 1 tea spoon, jeera (cumin) powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 4 table spoon, salt to taste.

Procedure:

First soak the Rajma in water for two-four hours to make it soft. Remove the soaked Rajma and put it in pressure cooker. Add water to make it fully immersed in water. Heat the cooker on flame till 3 whistles of cooker.

Heat oil in kadai, put 2 pieces of tejpatta and chopped onion and fry till it becomes brown. Add salt, paste of garlic, ginger and onion, haldi powder 1 spoon and other powders except garam masala and cook on medium flame till the spices are cooked. Now add Rajma and again cook till oil starts oozing out.

Add water to make curry and allow it to boil. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves.

The North Indian dish, Rajma Curry (Kidney beans curry) is now ready to serve and can be had with rice, roti or Paratha. As a variation you can also add boiled potato pieces when frying Rajma.

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