Punjabi Rajma (Red Kidney Bean Curry)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Punjabi Rajma (Red Kidney Bean Curry)

Rajma is one of my favorite Indian dishes. It is a curried tomato and kidney bean dish that is popular throughout northern Indian. For those unacquainted with the delights of Indian cuisine, it's an Indian-style vegetarian version of Southwestern-style chili.


Punjabi RajmaPunjabi Rajma (Red Kidney Bean Curry)
Recipe by
Cuisine: Indian
Published on July 18, 2007

Simple, rich, earthy and filling spicy red kidney bean curry

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Ingredients:
  • 1 1/2 cups dried red kidney beans (4 1/2 cups cooked or 3 14 oz cans)
  • 5 cups water
  • 2 tablespoons ghee, butter or oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced or crushed
  • 1-inch piece fresh ginger, minced or grated
  • small handful of fresh green or red chilies, seeded and minced
  • 1 large tomato, diced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • juice from 1 lemon (1 tablespoon)
  • handful of fresh parsley, finely chopped
  • 2 teaspoons of sea salt, or to taste
Instructions:
  • Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 5 cups of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and reserve the cooking liquid.

  • Punjabi Rajma (Red Kidney Bean Curry)
    Wipe the saucepan clean and add the ghee, butter or oil. Heat over medium heat. When hot, add the onion and stir for 5 minutes or until the onion begins to brown on the edges. Toss in the garlic, ginger and chilies, and stir for 2 minutes. Stir in the tomatoes and spices and simmer for 5 to 10 minutes or until the tomatoes begin to thicken into a sauce. Stir in the cooked kidney beans, lemon juice, half of the parsley, and 1 cup of the reserved cooking liquid from the beans. Reduce the heat to low and continue to simmer until the liquid is reduced — about 10 to 15 minutes.

  • Remove from heat and season with salt. Serve over a bed of fresh cooked rice garnished with the remaining parsley.

Makes 6 to 8 servings
Other rajma recipes you will enjoy:
Lucknow Rajma with Sautéed Chard
Curried Red Kidney Beans with Paneer Cheese

3 comments:

Lalitha said...

I just tried this and yum yum yum.

I hate those comments that are all like "I tried the recipe and substituted this and this and this and left out this and added this AND IT SUCKED" but I have to say what I did, because it turned out great: I think maybe the tomato I used wasn't juicy enough so I used a tin of good quality plum tomatoes, and I added some beans (chopped yardlongs i had leftover) to add one of my 5-a-day. But, the basic framework of the recipe is awesome. Thanks!

Lisa said...

Glad you liked the recipe Lalitha and thanks for sharing your variation on the dish.

punjabihistory said...

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