This Rajma curry’s taste is awesome and I reserve it for special days or on days when we have guests at home.
Image Source – http://www.sanjeevkapoor-recipes.com/rajma-recipe-sanjeev-kapoor/
This version is however a simple home style Rajma curry that can be put together quickly even on week nights. The recipe inspiration for this came from my colleague when she had brought Rajma Roti for lunch. What impressed me was the fact that there was no overwhelming usage of spices, but just tomato onion gravy, laden with lots of ginger garlic giving it a warm appealing taste. Let us just say to maintain some civility I had to use all my will power to stop myself from finishing off her lunch box. 🙂
Note: There are three different types of kidney beans; I use the dark red smaller variety. They are easy to handle and cook much faster.
Image Source – http://www.paajaka.com/2008/08/rajma-curry.html
Ingredients:
1 cup Red Kidney beans/ Rajma [ I use the small variety]
1 onion (peeled and chopped)
2-3 ripe tomatoes
2 Tbsp ginger + garlic paste
2-3 green chillies slit
1 tsp cumin powder
1 tsp red chilli powder (optional)
1 tsp cumin seeds
1 tsp dhaniya powder/ coriander powder
1 tsp garam masala
1 Tbsp oil
2 tsp butter (optional)
Coriander leaves for garnish
Image Source – http://www.lovelaughmirch.com/tag/rajma-chawal
Wash and soak rajma for at least for 6-8 hours. (Kidney beans will get double in size after soaking).