Sundays are cheat days when you are exempt from counting calories but instead granted to count the beans in the kidney bean dish you will prepare for dinner.
“Rajma” or “Kidney Beans Curry” is typically a north Indian culinary favourite rated favourite in everyone’s taste bud-dy list, I decided to prepare this comfort food on the go to make the most of the lazy hazy London Sunday. The best part about this dish is that even kids can make kidney beans curry because it is a dish in itself, not requiring many other ingredients to accompany it. I savoured every meal with ‘Rajma” during my University days in Delhi, and it still brings back today the same appetite rush in every spoonful and a mouthful.
So when I posted this photo (above) of our Sunday lunch on Instagram and Facebook yesterday, many of you sent me messages in inbox to share how I made it. Here you go!
Ingredients I Used:
Kidney Beans soaked overnight 1 cup
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Onions finely chopped 2 medium
Ginger-garlic paste 2 tablespoons
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomato chopped 2 large
Garam masala powder 1 1/2 teaspoons
Fresh coriander leaves chopped 1 tablespoon
double cream 2 tablespoon
Fenugreek leaves dry 1 teaspoon (Kastoori methi)
1 cube butter
Salt to taste
Lets Cook Now
Step one: Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Remove from the heat and keep it aside.
Step two: Heat oil in a non-stick pan. Add onions and tomatoes and sauté till light brown.
Step three: Add ginger-garlic paste and sauté for 2 minutes. Remove from heat and let it cool down for a couple minutes. Transfer the mixture in a blender and give 2-3 blitz to make it a fine paste.
Step four: Add coriander powder, cumin powder, turmeric, red chilli powder and mix well.
Step five: Add kidney beans and mix well. Add 1 cup water and salt and stir to mix.
Step six: Mash the beans a bit (not all of it) and stir again. Add garam masala powder, fenugreek leaves and double cream and mix. Cook for another 5-7 minutes.
Step seven: Garnish with coriander leaves, butter and double cream, and serve hot with steamed rice and chopped onions.