Rajma is a popular North Indian vegetarian dish consisting of red kidney beans in thick gravy. They are cooked along with onions and tomatoes in array of aromatic spices.  Served along with rice (Rajma Chawal) or roti it is touted as a favorite comfort food. 

I have posted one version of Rajma before; now this one is rich as it has paneer/ cashew paste in it and is comparatively complicated. So this is something which I won’t make it on a weeknight.   I taste is awesome though and I reserve it for special days or on days when we have guests at home. 

This version is however a simple home style Rajma curry that can be put together quickly even on week nights. The recipe inspiration for this came from my colleague when she had brought Rajma Roti for lunch. What impressed me was the fact that there was no overwhelming usage of spices, but just tomato onion gravy, laden with lots of ginger garlic giving it a warm appealing taste. Let us just say to maintain some civility I had to use all my will power to stop myself from finishing off her lunch box. 🙂 

Note: There are three different types of kidney beans; I use the dark red smaller variety. They are easy to handle and cook much faster.

Serves: 3-4 

Ingredients:

• 1 cup Red Kidney beans/ Rajma  [ I use the small variety]
• 1 onion (peeled and chopped)
• 2-3 ripe tomatoes
• 2 Tbsp ginger + garlic paste
• 2-3 green chillies slit
• 1 tsp cumin powder
• 1 tsp red chilli powder (optional)
• 1 tsp cumin seeds
• 1 tsp dhaniya powder/ coriander powder
• 1 tsp garam masala
• Salt to taste
• 1 Tbsp oil
• 2 tsp butter (optional)
• Coriander leaves for garnish 

Method: 

• Wash and soak rajma for at least for 6-8 hours. (Kidney beans will get double in size after soaking).
• Pressure cook the soaked rajma in about 3 cups of water until rajma it is soft (but still retains its shape). Do not drain the stock as it can be used for the gravy.
• Heat oil in a pan and add the cumin seeds. Add ginger garlic paste and fry till it is cooked.
• Then add the chopped onions, green chillies and sauté it till the onions turns to golden brown.
• Add chopped tomatoes for a minute then add the cumin powder, garam masala powder, chilli powder (optional) and coriander powder and sauté it till tomatoes become soft.
• Add the boiled water to this. Then add the boiled rajma to this along with salt. If needed add more water to this.
• Cover it with lid and let it simmer it for 20 minutes stirring in between.
• Garnish it with few chopped coriander leaves and serve with hot rice or rotis/chapathis.