Rajma Curry Restaurant Style

How to Make Rajma Curry - A very popular North Indian dish that is power packed with protein rich Red Kidney Beans Curry. Rajma Curry is generally served with piping hot steamed rice or with any Indian flatbread, this surely makes a comforting meal. Ask any Punjabi and he or she is bound to brag about "Ma Ke Haath Ka Bana" finger licking Rajma Curry. The recipe that I am going to share today is going to help you achieve the restaurant style thick Rajma Curry. The key is to soak the rajma overnight and next day cook it in either a pressure cooker or go for slow cooking. Once the rajma beans are just done (check by pressing a bean) turn off the gas and add 2-3 tbsp milk and stir well. This step makes the gravy thick and tasty. Do check out Kala Chana Curry Recipe ,Chole if you are looking for other Punjabi dishes in my space.

Serves: 4-6, Preparation time: 45 minutes

Ingredients:

2 cups Rajma (red kidney beans soaked overnight)

2 medium sized Onions

2 Tomatoes (make a paste)

1 tbsp Ginger-Garlic paste

1 Bay leaf

1 pinch Turmeric powder

1 tsp Coriander powder

1 tsp Red chilly powder

2 Green chillies finely chopped

1 small stick Cinnamon (Dalchini)

1 tsp Cumin seeds

1 tsp Dry mango powder (amchur)

1 tsp Garam masala powder

2-3 tbsp Milk

1 tsp Ghee

3 tbsp Cream

Salt to taste

Method:

Pressure cook (35-45 minutes) the overnight soaked rajma with salt, till it is tender. Turn off the burner and add 2-3 tbsp milk and stir well and cook with open lid for 15 minutes. This will thicken the gravy later. Keep aside. Let it cool, strain the boiled kidney beans and keep aside the stock to be used later. Mash or grind 1/4 cup of boiled red kidney beans to thicken gravy.{OPTIONAL}

 Heat oil in a pan, add bay leaf and jeera. Once jeera starts to splutter, add chopped onions and fry till its pink. Add ginger-garlic paste and green chilies, keep stirring till it leaves oil. 

Now add tomato paste, turmeric powder, red chilly powder, coriander powder, salt and stir fry till it leaves oil. Add the rajma into the pan and mix well (on simmer) with the cooked masala.

 Add the stock  to make a thick gravy. Boil the gravy on low flame for the desired consistency. Add garam masala powder, dry mango powder and cream.

 Cook further for 15 minutes and the Rajma is ready. Add ghee and serve hot with steamed rice or chapatis. Enjoy !