Rajma Curry

Rajma Curry

Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favourite in punjab and very popular amongst all age groups.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

2 cups soaked and boiled rajma (kidney beans)
2 cups roughly chopped tomatoes
3 tbsp oil
1/2 cup grated onions
1 tbsp garlic-ginger-green chilli paste
1 tsp chilli powder
salt to taste

Method

1. Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally.
2. Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside.
3. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
4. Add the garlic-ginger-green chilli paste, chilli powder and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
5. Add the rajma, tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6. Serve hot.