Name: Rajma Curry | How to make Rajma Masala Restaurant Style
Prep time: 720 min
Cook time: 20 min
Total time: 740 min
Ingredients: Rajma – 1 bowl; Water – required qty.; Salt – 1 ½ tbsp.; Onions – 1 cup; Green chillies – 8 No.; Tomatoes – 1 cup; Ghee – 3 tbsp.; Cinnamon sticks – 4 No. (1-inch size); Cloves – 4 No.; Green cardamoms – 2 No.; Bay leaves – 2 No.; Cumin seeds – ½ tbsp.; Turmeric powder – ½ tbsp.; Red chilli powder – ½ tbsp.; Coriander powder – ½ tbsp.

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Rajma Curry is one of the popular North Indian curry recipes. They are made with kidney beans or rajma and with a blend of spices.

This recipe can be served either with steam rice or with chapatti. Although this is popular with the Punjabi version, I made small changes and gave extra texture and flavour to make it Andhra Style.

South Indians love to eat dals and peas as their staple food as they are rich in protein. Andhra people like to accompany protein-rich food with steamed rice which is a source of carbohydrates.

Usually, we make this recipe for lunch to have with steamed rice. Leftover curry is again served with chapatti. Sometimes I even stuff this recipe between bread slices and feed my children as an evening snack.

To get heavenly pleasure while eating, we need to soak kidney beans overnight before pressure cooking them. Check my video, one can smash beans with two fingers. This softness not only absorbs spices but also gives us smooth texture while chewing them.

To attain gravy we have used onions and tomatoes as main ingredients. Both of them are blended to make a paste.

Rajma, chole, dals and cereals come in aid when you go out of stock of vegetables. If you have basic ingredients then you are done.

Contents

TIPS to make perfect Rajma Curry:

Soak rajma for 6-10 hours. I have soaked overnight, soaking helps beans to cook fast and soft.
Based on the soaking time cooking time depends. I have pressure cooked only for two whistles or else beans may become mushy.
If beans are not cooked properly we may feel hard to digest.
Instead of adding oil to sauté spices and onion tomato paste, use ghee to get a rich flavour.
Do not throw away boiled bean stock, instead of adding water add it.
If you are adding rajma masala as a flavouring ingredient then lower the number of spices.
To absorb spices it is recommended to cook on low flame till you get a thick gravy.
If you want to have a creamy flavour then we can take 2-3 tbsp. boiled rajma and make a paste of it and add to the curry.
In a few restaurants and dhabas, I have observed people adding cream over the recipe to give it eye compelling look. If you wish to add you can or else skip that process.

You may also like to watch other recipes:

Dondakaya Masala,

Malai Kofta Curry,

Brinjal Masala,

Cauliflower Curry and

Spicy Egg Masala.

Rajma Curry | How to make Rajma Masala Restaurant Style

Rajma Curry is one of the popular North Indian curry recipes. They are madewith kidney beans or rajma and with a blend of spices.

Course Side Dish

Cuisine Indian

Keyword Rajma curry

Prep Time 12 hours

Cook Time 20 minutes

Total Time 12 hours 20 minutes

Servings 4

Calories 260 kcal

Author Uppada Lakshmi

Ingredients

Rajma – 1 bowl
Water – required qty.
Salt – 1 ½ tbsp.
Onions – 1 cup
Green chillies – 8 No.
Tomatoes – 1 cup
Ghee – 3 tbsp.
Cinnamon sticks – 4 No. 1-inch size
Cloves – 4 No.
Green cardamoms – 2 No.
Bay leaves – 2 No.
Cumin seeds – ½ tbsp.
Turmeric powder – ½ tbsp.
Red chilli powder – ½ tbsp.
Coriander powder – ½ tbsp.

Instructions

Add rajma to a bowl and rinse them by adding water. Again add adequate water and soak them. Use a large bowl to soak as they can increase in size.
Drain soaked water and add fresh water to it and add them to pressure cooker.
Add 1 tbsp. salt and pressure cook for 2 whistle blows. One on high and second on low flame.
While peas are being cooked let’s make curry paste. Add onions and green chillies to a mixer grinder and make a paste of them.
Transfer to a small bowl and add tomatoes to the grinder and make a puree.
In a pan heat ghee/ oil and roast cloves, bay leaf, cinnamon stick, cumin seeds and green cardamoms for a while.
Add onion paste and mix for a while. Add ginger-garlic paste and sauté till its raw flavor is cooked.
Put tomato puree, add red chilli powder, a little salt and turmeric powder.
Mix and cook for a while till onions and tomato paste is cooked. If needed we can even put lid can cook.
If rajma is cook by this time let the pressure is removed and open the lid. We can find rajma is cooked by this time. Make sure they do not become mushy.
If they are not cooked, cook on low flame with the lid open till they become soft. To check we can take one pea and press with two fingers.
Once tomato puree is cooked, add rajma along with its stock and mix.
Cook for a minute or two and add coriander powder. If you like to have thick gravy leave it or else we can add little water at this time.
With lid covered, cook on low flame till you get a thick consistency.
Once Rajma curry is done, garnish with coriander leaves and serve hot with either steamed rice or with bread recipes like chapati or pulka.

Recipe Video

How to make Rajma Curry Recipe:

1. Put Rajma in a bowl and pour water. Place a lid and soak overnight.

2. Clean soaked rajma and put them in a pressure cooker, add 1 tbsp. salt and pressure cook for two whistle blows. First whistle on high temperature and second on low temperature.