Wednesday, July 22, 2009

Punjabi Rajma/ Red Kidney Beans Gravy

This very popular vegetarian dish of Punjab. Mostly Rajgma is eaten with boiled basmati rice, but you can have it with jeera pulav or even with naan and rotis. Being from the north, I used to love eating rajma chawal almost every other day...............and offcourse thanks to my neighbour who was a punjabi!! balle balle!!! The best part is that the rajma tastes even better when you have it the next day.............try it!


For boiling kidney beans

One large or two medium onions (225-250 gm.), peeled
3-4 cloves or laung/lavang)
2-3 large cardamoms or badi illaichi
1 inch piece of cinnamon or dalchini
2 bay leaves or tej-patta
5-6 whole black peppers or kali mirch
1 tbs oil

For making Curry Gravy

3 tbs. cooking oil
1/2 tsp. whole cumin seeds or jeera
2-4 garlic cloves, peeled
1 inch square piece of ginger, peeled
2 medium onions, peeled and roughly chopped
2-3 medium tomatoes (175-200 gm.), washed and chopped or 200 gm. tinned, peeled tomatoes
1 level tsp. turmeric or haldi
1 1/2 tsp. coriander powder or dhania
1 tsp. cumin powder
1/2 tsp. chill powder or lal mirch, adjust to taste
Salt to taste
1/4 tsp garam masala
2-3 cups water (adjust to your requirement)
A small bunch of coriander leaves


If using uncooked kidney beans, clean, wash & soak them overnight (or minimum 3 hours) in water. Place kidney beans, whole spices and 1 tbs. oil in a pressure cooker and cook under full pressure for about 15 minutes. If you do not have a pressure cooker, boil briskly, until tender. This may take upto 40 minutes-1 hour. Cool and open pressure cooker. If using tinned kidney beans, drain and rinse them. Tinned kidney beans can be a little sweet, hence the need to drain and rinse. Grind onions, ginger and garlic in a food processor, all together or chop finely. Measure all ground spices and keep aside in a bowl, keeping garam masala separate. Heat oil in a heavy bottomed pan. Add cumin seeds and wait until they crackle/splutter. Add onions, garlic and ginger mix and fry until onions are nicely browned. Add turmeric, coriander powder, chilli powder and salt. Stir for 10-15 seconds (don't let the spices burn). Add tomatoes and fry until oil begins to separate. Add to kidney beans and stir for a minute or two. Add water, if required. The amount depends upon how thick you want the gravy to be. Let the beans boil briskly for a few minutes. You can cook under pressure for 1 minute instead. Taste and adjust salt, chilli etc. Crush a few kidney beans with a spatula, to give it a thicker, mushy looking gravy. Add garam masala, half the coriander leaves & mix. Turn heat off. Close the lid to allow the flavour to infuse. Place in serving bowl & garnish with the rest of coriander leaves. Serve it hot with rotis or boiled rice.

1 comment:

  1. OMG! i can't believe i missed all this. punjabi rajma is an absolute favourite of mine.