Quick Rajma (Red Kidney beans curry). Vegan, Glutenfree

By 24 Comments


We dont eat much Rajma at home… Gasp ! I know right. I am a Punjabi (North Indian), and we punjus pretty much live off Rajma and Chole/chana masala every other day.(Rajma: Red kidney beans curry and Chole: Garbanzo bean curry). And to think that hubbs doesn’t like Rajma.. Double gasp!
Yes, there are some very very few things in the world that he doesn’t like. He will eat it, but not with relish. Its all because he had enough Rajma in his 4 years in the college cafeteria, during undergrad.. Lets just say it was bad, watery, undercooked, bland(few more of his choice adjectives) enough to alter hubb’s preferences. 


I do make Rajma once in while, with all sorts of dread. Sometimes I make the longer more authentic mom’s version and sometimes a quick version, but usually in limited quantities..:)
This recipe works on him most times, if served hot and spicy. 

Serves 2
Ingredients:
  • 2 teaspoons oil
  • 1/2 cup onion chopped
  • 2/3 teaspoon cumin powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kashmiri garam masala or garam masala or chana masala blend
  • 1 bay leaf
  • pinch of asafoetida(hing)
  • 2 medium tomatoes chopped small
  • 1 inch ginger chopped (can be substituted with ginger paste)
  • 3-4 cloves of garlic peeled and chopped (can be substituted with garlic paste)
  • 1/2 teaspoon of green chili chopped or to taste
  • 1 teaspoon lemon juice
  • 1 15 oz can dark red kidney beans or equivalent dry kidney beans, soaked overnight, drained and pressure cooked for 3-4 whistles until tender(about 1.5 cups cooked)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon rock salt/black salt
  • 1/4 teaspoon raw sugar

Directions:

  1. In a pressure cooker, add oil and heat on medium heat. Add onions.
  2. Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
  3. Add in the chopped tomato and cook on medium low, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan.
  4. Add in the salt, sugar and red kidney beans and 1 to 1.5 cups  of water according to consistency you want for the curry. Adjust for salt and spice.
  5. Mash some of the kidney beans with the spatula and Pressure cook for 4 to 5 whistles. (20 minutes at high pressure.)
  6. Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.



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Comments

  1. says

    I am a Punjabi too, but I hail from Malaysia.

    I just ate Rajma for the very first time in my life, a week ago (GASP!) and don’t very much relish it. Perhaps I grew up eating it as sweet dessert.

    Your recipe does look more delicious than my first attempt at cooking it :)

    http://kirantarun.com/blog

    Reply

  8. says

    Thanks Kiran, you should try it. it might take some time to adjust to a savory rajma.. but hopefully it will be worth it!

    Thanks Kirsten and Jess. Do let me know how the curry turns out!

    Thanks Padhu, Kalyani and Rosa.

    Thanks Ricki. Always a pleasure to link up with WW.

    Reply

  10. says

    wow this curry looks delicious!!! i can’t imagine why he wouldn’t like it, but then again, i guess we all have those things we’ve eaten too much that we’ve gotten sick of!

    Reply

  16. says

    Rajma with rice is my favorite!! Great recipe! PS…I just had a quick look at the other 2 blogs you listed..and i love them!! Animal cruelty is so heart breaking. It’s nice to see that you’re doing everything you can on your end and getting the word out :)
    Also, I’m from Seattle area as well, I go to school out in Boston for now. But maybe I’ll run into some day (probably at an animal rights event hehe) when I’m visiting home :)

    Reply

  17. says

    Thanks Nony. I am trying to do what i can.. seems less some days.. but trying..
    do ping me when you are around.. tweet me at betit19 or mail me at richahingle at gmail.

    Reply

  18. says

    Well this looks really good to me…not sure what one would not like about it?? Everbody to their own(right). When I started out 3yrs ago towards full-time vegetarianism I followed an Auyervedic way of eating,,,but not long after went to vegan then more high raw….but when I do a cooked meal this would be something I would do….love your site and recipes…thx

    Reply

  20. Nayanisha says

    That looks perfect for mid-week dinner! Just wondering if it would be the same steps without a pressure cooker? I would assume it takes longer…?

    Reply

    • says

      soak the kidney beans overnight if using dry beans. they will take more water and longer to break down on stove top. the canned beans will work better without a pressure cooker. cook for 30 minutes or so. mash some of the beans and serve.

      Reply

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