Tuesday, June 21, 2011

Rajma Gravy Curry

Rajma or red kidney beans is high in starch, protein,dietary fiber and is an excellent  source of iron, potassium and folic acid
1.     Rajma (red kidney beans)dry 1 cup
2.     Bay leaf 1
3.     Onion 1 (pureed raw in blender)
4.     Tomato 1 (pureed raw in blender)
5.     Red chilli powder 2 tsp
6.     Turmeric powder 1 tsp
7.     Cumin powder 1 tsp
8.     Garam masala powder 1tsp
9.     Coriander powder 2 tsp
10.   Garlic 1Tbsp (chopped)
11.   Tomato puree or tomato ketchup 3 Tbsp
12.   Ginger 1Tbsp (chopped)
13.   Green chillies 2 (chopped)
14.   Coriander leaves for garnish
15.   Soda bicarbonate ¼ tsp (optional)
16.   Salt to taste
17.   Oil 4 -5 Tbsp
·     Soak the red kidney beans for 6 hours (preferably overnight).Cook in a pressure cooker with salt, soda bicarbonate and water
·     After the steam is released twice, reduce heat and cook for 10 minutes. When cool, open the cooker and drain water. Reserve water for gravy
·     Heat a non stick kadai add oil when hot add bay leaves and pureed onion and fry untill pink
·     Add garlic and green chillies
·     After 1 minutes add all the powdered spices and mix well then add raw pureed tomato and ginger and cook for 6 minutes
·     Then add cooked red kidney beans and salt, mix well and saut√© for 3 minutes
·     Then add 1 - 2 cup water and let it cook for 10 minutes on medium heat (the amount of water can be varied depending on the consistency desired)
·     Then add the tomato puree or tomato ketchup and cook for 2 minutes
·     Serve garnished with chopped coriander leaves


  1. hi
    like all yor recipe and rajma is really yummy.

  2. i tries it ..it wonderful it love it


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