Spiced kidney bean curry
- 1/2 cup dry Kidney Beans (rajma)
- 1 whole peeled Onion
- 2 cloves peeled Garlic
- 1 inch peeled Ginger
- 2 medium Tomatoes
- 1 inch stick of Cinnamon
- 1 Bay Leaf (tej patta)
- 1 Tablespoon Garam Masala Powder
- 2 teaspoons Red Chilli Powder (adjust according to spiciness required)
- 1 teaspoons Coriander Seeds Powder (dhania powder)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Sugar
- 2 teaspoons Vegetable or Canola Oil
- You can modify the recipe to use what you have on hand or make it easier
- If you have canned kidney beans, use them. Make sure they are soft but not too mushy
Cooking the Kidney Beans – in a pressure cooker
- Soak the dry beans in water overnight. Wash and rinse out the water.
- Add the beans to cooker. Fill up with water (cover the beans with water and then add a couple of cups more). Add 1-2 teaspoons salt and mix well.
- Add the onion, garlic and ginger (whole) to the cooker too. You can save time by blanching them here itself.
- Close the cooker lid and let it cook for 8-10 whistles.
- Once the pressure releases, remove the beans (and save a cup of the water) onto a bowl.
- Watch out for a soft texture, but not overly mushy. The number of whistles can vary depending on the quality of your beans
Cooking the Kidney Beans – in a saucepan
- Add the washed beans, onion, ginger and clove and fill the sauce pan with water. Bring it to a boil.
- Let it cook on medium flame for around 20-30 minutes until the beans are cooked through.
Making the rajma masala gravy
- In a blender, add the blanched onion, garlic and ginger. Also add the tomato and grind to a smooth paste.
- In the same cooker / pan, heat oil. Add the cinnamon and bay leaf and let them fry until you smell an aroma (around 30 seconds)
- Add the onion-tomato paste and mix well. Keep stirring frequently to avoid burning. Add a cup of water (reserved bean water, if you have). Cook till it reduces.
- It will take around 4-5 minutes for the raw smell of the paste to disappear. Then add the dry spices – chilli powder, garam masala, coriander powder, salt and sugar and mix well. Cook for 3-4 minutes or until the mixtures turns into a paste and oil starts to come out from the sides of the pan.
- Add the cooked beans and mix well. Add 2 cups of water or enough to cover the beans and a little more. Mix well.
- Again close the cook lid and let it cook for 8-10 minutes. If you’re making this on a saucepan, let the mixture simmer for 10-15 minutes.
- Remove, mix well. Fish out the bay leaf and cinnamon stick.
- Serve as required
- Do not make the mistake of cooking dry kidney beans with the spices and gravy. It will take a long time to cook. Save the time by cooking the beans ahead of time.
- If you’re using canned beans, make sure the beans are soft, but not too mushy.
- Category: Side Dish
- Cuisine: Indian