Recipe for Rajma Red Kidney Beans Masala Curry classic Punjabi dish that is the epitome of comfort food when paired with a bowl of steamed rice.
Food has this amazing ability to elevate my mood – not necessarily only its indulgent fine dining, someone waiting on me form, but also in its curl up on your couch and eat comfortably form. My tastes and preferences have altered a little in the last decade or so – mostly made me more aware of flavors, of combining ingredients. I’ve also grown to add more than just Goan food in my list of home-made comfort foods. And this is where, this Rajma Masala makes its entry in my life.
I still distinctly remember my first time trying it – at a friends place about 9 or so years back. I had never eaten rajma in its full on Punjabi flavours in the 18 years of my existence before – you see rajma (kidney beans) don’t really feature in Goan cuisine. But one bite of this tangy and mushy (in a nice way) curry poured over perfect grains of steamed basmati rice, made my heart sing!
I don’t enjoy this dish in its restaurant form – where they add loads of cream, that to me, over powers the dish. I like it home-style, pressure cooked, in a tangy onion and tomato curry, with a few of the beans mashed with the back of my spoon to create creaminess. That anticipation of a comfort food coma as you soak the beans the night before is hard to beat. Come dinner time, you know you’ll be huddled up on your couch with a sitcom or reading a book and eating up a bowl of Rajma-Chaval (Rice) with pickle.
- 1 cup Rajma (Red Kidney Beans)
- 2 Onions - large ( finely chopped)
- 1 tomato - large (finely chopped)
- 2 Chilies (sliced) Green
- 5 cloves garlic - (finely chopped)
- 1/4 tsp ginger paste
- 1 cinnamon stick
- 2 Cloves
- 2 cardamom
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp mango powder (Amchoor)
- 1 tbsp ghee /Oil
- 1 tbsp coriander leaves - (finely chopped)
- 1/2 tsp sugar
- to taste salt
Soak the kidney beans overnight and pressure cook them with salt, cinnamon, cardamom, cloves and water on low flame for about 20-30 mins. Let it rest before you open the cover of the cooker.
In a pan, heat the ghee. Add the garlic, ginger paste and chillies and fry a little. Throw in the onions and fry until golden brown.
Add the tomatoes, turmeric, chilli, cumin and sugar and cook until oil separates.
Now pour in the cooked rajma along with the water. Mix it all well together and let it simmer.
Add in the garam masala and amchoor powders at the end and turn off the heat within a minute so as to not over cook.
Garnish with fresh chopped coriander leaves and serve hot with steamed rice.