Category: Curries, Vegetarian Curries
Cuisine: Indian
Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
Rajma aka kidney beans is a north indian speciality. Everyone loves the famous duo – Rajma and chawal (Kidney bean curry and rice). My husband’s all time favorite curry. If you are a Rajma fan, you must give this curry a try. This recipe is as authentic as it gets!
Ingredients
Adjust Servings
Instructions
- Cook the soaked Rajma beans in a cooker for about 5-7 whistles and keep aside.
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In a pan, add oil, bayleaf and cumin seeds.
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Now add the onions and saute until they become golden brown.
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Once the onions are golden brown, add dry spices - Salt, coriander powder, turmeric, rajma masala, red chilli powder and ginger garlic paste. Saute and add the tomato puree.
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Once the masala is half way cooked, add amchur powder.
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Now add the boiled rajma and mix well. Add some water to adjust the consistency.
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Mix well and cook for about 5 mins. Add few strands of ginger in the curry.
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Now garnish and serve hot with some rice!
