Best Punjabi Raajma Masala - Red Kidney Beans Curry
 
Prep time
Cook time
Total time
 
Red Kidney beans slow cooked with tomatoes, onions, ginger, garlic and spices is comfort food at its best.
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 5 - 6 servings
Ingredients
  • 2 cups dry Raajma (red kidney beans)
  • 1 ¼ tsp salt or to taste
  • 3 medium fresh tomatoes, chopped
  • 1 inch piece of fresh ginger, chopped
  • 6-8 garlic cloves
  • 2 green chilies
  • 4 tbsp olive oil
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • ½ tsp red chili powder
  • 1 tsp turmeric
  • ½ tsp salt or to taste
  • 1 cup tomato purée
  • 1 cup cooked onion purée
  • 1 tsp cumin seeds, roasted
  • Water as required
  • 2 tbsp fresh coriander, chopped
Instructions
  1. Wash and soak Raajma overnight in 6 cups of water. Using the same water, add salt and cook on medium-low heat until beans become tender; about 45 minutes. Add more water if required. (Alternatively, put dry Raajma in a slow cooker with the same amount of water and salt. Cook on high for 6-7 hours (time may vary depending on the manufacturer of the slow cooker).
  2. Meanwhile, in a blender, add tomatoes, ginger, garlic and green chilies; and grind it to a fine mixture.
  3. In a large saucepan, heat oil over medium heat. Carefully add tomato mixture to it. Add cumin powder, coriander powder, red chili powder, turmeric and salt. Add canned tomato purée; mix well; cover and cook until oil starts to separate stirring frequently.
  4. Add onion purée; cover and cook again until oil starts to separate stirring occasionally.
  5. Add the boiled Raajma to the mixture; mix well. Add more water if required. Let it come to full boil, then reduce the heat to medium-low. Gently simmer for 10 minutes. Turn off the heat.
  6. In a dry pan, add cumin seeds and toast it until color begins to darken and smoke starts to come out. Turn off the heat and add the roasted cumin seeds to Raajma. Close the lid right away to seal the fragrance. Open the lid after 5 minutes and mix the cumin seeds in the Raajma.
  7. Garnish with fresh chopped coriander.
  8. Serve hot with Rice, Roti or Tandoori Roti.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/raajma-masala-red-kidney-beans-curry/