Kidney Beans-Rajma Curry & Jeera Rice

Wednesday, March 2, 2011

Preparation Time: 20 minutes

Serves: 2 people

Kidney Beans / Rajma Curry

You will need:
  1. Rajma / Red Kidney Beans: 150-200 gms
  2. Onions: 1 no. - finely chopped
  3. Garlic: 1 no. diced
  4. Tomatoes: 2 nos. -diced/pureed
  5. Red chilli powder 
  6. Rajma Masala powder/paste: 1 tspn
  7. Cooking Oil: 1 tbsp
  8. Salt
To cook:
  • Soak the kidney beans in water preferably overnight or for a minimum of 6-8 hours.
  • Once fully soaked, pressure cook the beans along with some salt. Keep this aside.
  • Heat oil in a skillet and add the onions and garlic. Saute until they turn translucent.
  • Now add the pureed tomatoes and stir it for a while.
  • Add the red chilli powder, rajma masala powder/paste and salt.
  • To this, add the cooked beans and mix well. 
  • For a gravy consistency, add in some water. 
  • Rajma curry is ready!
Rajma Curry with Jeera Rice
Jeera Rice:

You will need:
  • Long grain/ Basmati Rice: 1.5 cups - thoroughly washed
  • Cumin Seeds: 1 tbsp
  • Ghee/Butter: 1 tbsp
  • Salt (optional)
To cook:
  • Heat the ghee in a pressure cooker.
  • Add cumin seeds and saute until brown.
  • Now add the washed rice and stir it for about 1 minute.
  • Add water (1.5 times the quantity of rice) and close the pressure cooker lid
  • Let it cook until you hear a couple of whistles.
  • Serve it hot with the Rajma curry! 

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