To Die for Rajma Curry
Prepare to delight your taste buds with our "To Die for Rajma Curry," an iconic North Indian comfort dish that's brimming with rich, aromatic flavors. This creamy kidney bean curry strikes the perfect balance between spice and indulgence, combining perfectly tender red kidney beans with a luscious blend of onions, tomatoes, and warming spices like cumin, coriander, and garam masala. The recipe features an easy soaking and cooking method for the beans, ensuring a hearty, protein-packed dish that's both nutritious and satisfying. A finishing touch of heavy cream or yogurt adds a velvety texture, while fresh cilantro elevates its vibrant, earthy essence. Serve it alongside steamed rice or buttery naan for a meal that's truly unforgettable. Ideal for dinner parties or cozy weeknight meals, this rajma curry is your next go-to recipe for an authentic, flavorful Indian feast!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (rajma)
- 8 cups Water (for soaking and cooking)
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 whole Bay leaf
- 2 medium Onions, finely chopped
- 4 cloves Garlic cloves, minced
- 1 inch Ginger, grated
- 3 medium Tomatoes, pureed
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground coriander
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Heavy cream or yogurt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the dried red kidney beans thoroughly and soak them in 4 cups of water overnight or for at least 8 hours.
Drain the soaked beans, rinse again, and pressure cook them with 4 cups of water for 20-25 minutes until soft. Alternatively, boil in a pot until tender (about 45-50 minutes). Set aside.
Heat the cooking oil in a heavy-bottomed pan over medium heat.
Add the cumin seeds and bay leaf. Let them sizzle for 30 seconds until aromatic.
Stir in the finely chopped onions and sauté until they turn golden brown, about 7-8 minutes.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Mix in the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the oil separates from the tomato mixture.
Add the ground turmeric, coriander, red chili powder, and salt. Stir well and cook for 1-2 minutes to toast the spices.
Add the cooked kidney beans along with the cooking liquid. Stir to combine everything and let it simmer over low heat for 15 minutes, allowing the flavors to meld.
Gently mash some of the beans with the back of a spoon to thicken the curry, if desired.
Stir in the garam masala and heavy cream (or yogurt). Simmer for another 5 minutes.
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 19.8 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
