Authentic Rajma Recipe- Red Kidney Bean Curry with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Red Kidney Bean Curry with Kasuri Methi

Introduction

There’s just something about a steaming bowl of Rajma Chawal that feels like home, isn’t there? It’s comfort food at its finest – hearty, flavorful, and incredibly satisfying. I remember the first time I tried to make Rajma myself; it didn’t quite turn out like my grandmother’s, but with a little practice (and her guidance!), I finally unlocked the secrets to this classic North Indian dish. Today, I’m sharing my go-to Rajma recipe with you, complete with all the tips and tricks I’ve learned along the way. Get ready for a truly delicious experience!

Why You’ll Love This Recipe

This Rajma recipe isn’t just about following steps; it’s about building layers of flavor. It’s a dish that gets better with time, and the aroma that fills your kitchen while it simmers is simply divine. You’ll love it because:

• It’s incredibly flavorful and comforting.
• It’s a relatively easy recipe to master.
• It’s perfect for a cozy weeknight dinner or a special occasion.
• The use of Kasuri Methi adds a unique and authentic touch.

Ingredients

Here’s what you’ll need to create this delicious Rajma:

• 1 cup dried rajma (red kidney beans) – about 200g
• 4 cups water (for soaking) – about 950ml
• 1.5 cups water (for pressure cooking) – about 360ml
• 2-3 tablespoons ghee or oil – about 30-45ml
• 1 bay leaf
• 0.5 teaspoon cumin seeds – about 2.5g
• 1 cup finely chopped onions – about 150g
• 1 green chili (chopped)
• 1.5 teaspoon ginger garlic paste – about 7.5g
• 1.5 cups pureed tomatoes – about 360ml
• 0.25 teaspoon turmeric – about 1.25g
• 0.5-0.75 teaspoon Kashmiri red chili powder – about 2.5-3.75g
• 0.75 teaspoon garam masala – about 3.75g
• 1.5-2 teaspoon coriander powder – about 7.5-10g
• 0.75-1 teaspoon roasted cumin powder – about 3.75-5g
• 0.5 teaspoon salt (adjust to taste) – about 2.5g
• 0.5-1 tablespoon kasuri methi (dried fenugreek leaves) – about 5-10g

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your Rajma:

• Rajma Quality: Use good quality, fresh rajma. Older beans take longer to cook and might not soften properly.
• Kashmiri Red Chili Powder: This is key for that beautiful, vibrant red color. It adds color without a ton of heat. Don’t skip it!
• Kasuri Methi: This dried fenugreek leaf is what gives Rajma its signature aroma. It’s a must-have! You can find it at most Indian grocery stores.
• Ghee vs. Oil: Traditionally, Rajma is made with ghee for a richer flavor. But you can absolutely use oil (vegetable, canola, or mustard oil) if you prefer. Ghee just adds a certain something special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rajma: Start by soaking 1 cup of dried rajma in 4 cups of water for at least 8-12 hours, or even overnight. This is crucial for reducing cooking time and making the beans easier to digest.
2. Pressure Cook the Rajma: Drain and rinse the soaked rajma. Add it to a pressure cooker with 1.5 cups of fresh water. Cook for 4-5 whistles on the stovetop, or about 12-16 minutes in an Instant Pot, until the beans are tender but still hold their shape.
3. Temper the Spices: While the rajma is cooking, heat 2-3 tablespoons of ghee or oil in a large pan. Add a bay leaf and 0.5 teaspoon of cumin seeds. Let them sizzle for a few seconds until fragrant.
4. Sauté the Aromatics: Add 1 cup of finely chopped onions and 1 chopped green chili to the pan. Sauté until the onions turn golden brown – this takes patience, but it’s worth it!
5. Ginger-Garlic Magic: Stir in 1.5 teaspoons of ginger-garlic paste and cook for about a minute until the raw smell disappears.
6. Tomato Time: Add 1.5 cups of tomato puree and cook for 3-4 minutes, or until the oil starts to separate from the mixture. This is a sign that the tomatoes are cooked through.
7. Spice it Up: Now for the spices! Add 0.25 teaspoon of turmeric, 0.5-0.75 teaspoon of Kashmiri red chili powder, 0.75 teaspoon of garam masala, 1.5-2 teaspoons of coriander powder, 0.75-1 teaspoon of roasted cumin powder, and 0.5 teaspoon of salt. Cook for 2-3 minutes, stirring constantly, to prevent the spices from burning.
8. Combine and Simmer: Add the cooked rajma (along with its cooking liquid) to the pan. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. If the curry is too thick, add a little water to adjust the consistency.
9. Kasuri Methi Finish: Crush 0.5-1 tablespoon of kasuri methi between your palms and stir it into the curry. This adds a wonderful aroma and flavor. For extra richness, you can stir in a tablespoon of cream at this point (optional!).
10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with steamed basmati rice.

Expert Tips

• Don’t overcook the rajma! You want them tender, but not mushy.
• Adjust the spice level to your liking.
• Simmering the rajma for longer allows the flavors to develop even more.

Variations

• Vegan Rajma: Simply skip the ghee and use oil instead.
• Instant Pot Rajma: You can make the entire recipe in the Instant Pot! Sauté the spices directly in the Instant Pot, then add the soaked rajma, water, and pressure cook as directed.
• Spice Level Adjustments: Reduce the Kashmiri red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Pahari Rajma: My friend from Himachal Pradesh makes a fantastic Pahari Rajma with the addition of amchur (dried mango powder) for a tangy twist.

Serving Suggestions

Rajma is traditionally served with:

• Steamed basmati rice – a classic pairing!
• Jeera rice (cumin rice) – adds another layer of flavor.
• Roti or naan – perfect for soaking up the delicious gravy.
• A side of onion and lemon wedges – for a refreshing contrast.

Storage Instructions

• Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days.
• You can also freeze Rajma for up to 2-3 months.

FAQs

• How do I get the perfect creamy texture in Rajma? Don’t overcook the beans, and simmering for a longer time helps the sauce thicken naturally.
• What is the best way to soak and cook Rajma? Soaking overnight is ideal. Using a pressure cooker significantly reduces cooking time.
• Can I use canned Rajma instead of dried? Yes, but the flavor won’t be quite as rich. Drain and rinse the canned rajma before adding it to the curry.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
• How can I adjust the spice level of this Rajma recipe? Reduce or increase the amount of Kashmiri red chili powder to control the heat.