Rajma Recipe: Rajma Masala is my go-to “rainy day curry” because I always have the ingredients in my pantry, making it easy to whip up a healthy and tasty meal. This vegetarian comfort food transforms simple ingredients into a flavorful bean curry with a delicious tomato gravy that pairs perfectly with rice and parathas.
What is Rajma?
Rajma, a Hindi word for Red Kidney Beans, is the star of this curry. The dish made with red kidney beans is also known as Rajma Recipe or Rajma Masala. Served with brown rice, Rajma Curry is rich in plant-based protein, and the pot-in-pot method simplifies the cooking process, creating a true one-pot wonder. Beans and rice together provide essential amino acids, forming a complete protein – a classic and nutritious combination. Rajma Chawal (red kidney beans curry with rice) is a perfect example!
Ingredient Spotlight
Red Kidney Beans
This excellent source of plant-based protein is packed with dietary fiber, crucial for digestive and heart health. With a low glycemic index, these complex carbs digest slowly, preventing blood sugar spikes. Red Kidney beans also offer essential vitamins like Folate, B6, and K, along with minerals including Potassium, Magnesium, and Iron.
Garam Masala
Rather than using whole spices, prepare a batch of aromatic garam masala to have on hand for various recipes. Try Mom’s Garam Masala, our family recipe, or my Easy 5-Ingredient Garam Masala, ready in just 10 minutes! It includes black peppercorns, cardamom, cinnamon, cloves, and cumin.
To Soak or Not to Soak
This Rajma Recipe recipe recommends soaking dry red kidney beans to reduce cooking time and ensure even cooking. Short on time? No worries! Check below for tips on instant soaking or skipping the soak and extending the cooking time. Using dried beans avoids the extra salt in canned beans, achieving that perfect soft and creamy texture.
How to Make Rajma Recipe
Follow these steps for cooking Rajma Recipe curry in the Instant Pot. The recipe card notes also include a stovetop version.
- Set the Instant Pot to Saute mode and heat ghee. Add cumin seeds and let them sizzle for about 1 minute.
- Add onion, ginger, garlic, green chili, tomato puree, soaked beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give it a quick stir.
- For the optional pot-in-pot brown rice: Add brown rice, water, and salt to a stainless steel bowl. Place a tall trivet inside the Instant Pot and position the rice bowl on top. Allow natural pressure release.
- Open the Instant Pot lid, and carefully remove the rice bowl and trivet. Serve the Rajma Recipe over brown rice or your preferred accompaniment.
Serving
Sprinkle cilantro over the Rajma for a finishing touch. Enjoy it hot with brown rice for a delicious gluten-free vegetarian meal. Alternatively, pair it with homemade parathas, naan, and a crisp salad.
Storing
Rajma Recipe is an excellent make-ahead dish. If preparing for an event, you can make it a day in advance and refrigerate overnight. Reheat on the stovetop until it boils and is heated through. Store leftover Rajma curry in the refrigerator for up to 5 days.
Substitutes
Opt for a quality store-bought tomato puree like Pomi strained tomatoes for convenience and a vibrant red color. Alternatively, chop 2 ripe tomatoes and blend them for a homemade puree.
No time to soak Rajma? Rinse and drain dry Rajma, follow the recipe, adding an extra half cup of water, and pressure cook for 50 minutes with natural pressure release.
Using canned kidney beans? Sauté onions and cumin seeds in ghee for 5 minutes until onions are translucent. Then add the remaining ingredients, reduce water to half a cup, and add only one teaspoon of kosher salt. Pressure cook for 5 minutes followed by natural pressure release. Substitute white rice for brown rice with a shortened pressure cooking time.
Conclusion: Rajma Recipe
Rajma Recipe transcends the label of a mere curry; it’s a culinary journey that transforms ordinary days into extraordinary experiences. From its rich flavors to the flexibility in preparation, this dish stands as a testament to the artistry of Indian cuisine.
FAQs: Unraveling the Rajma Mysteries
Can I use canned kidney beans instead of dried ones?
Absolutely! Adjust the cooking method to accommodate canned beans for a quicker Rajma fix.
What’s the secret behind the perfect garam masala blend?
Experiment with our family recipe or try my 5-ingredient version for an aromatic twist to your Rajma.
How long should I soak the beans for the ideal texture?
Aim for at least 6 hours of soaking for a well-textured Rajma, but instant soaking tips are available for the time-crunched cook.
Can I freeze Rajma Masala for later use?
Certainly! Freeze your culinary creation in freezer-safe containers for up to 2 months.
Any quick serving suggestions besides brown rice?
Get creative! Pair your Rajma Masala with parathas, naan, or a refreshing salad for a diverse dining experience.
