Indian curries have become ragingly popular around the world over the years. The spices and herbs that are sprinkled when cooking the curry dishes make them flavourful. Also, curries have a sauce-like consistency and you can relish them with various breads. More so, in India, the southern states prepare curries and add leaves of the curry tree to enhance their flavour – that explains how curry dishes get their name.
The spice powders for preparing the curries include the cooked, raw, ground and whole varieties. Mainly, spice powders have spices like turmeric, cumin, and coriander. Besides, depending on the geographical region and other foods, additional spices are added to impart a distinctive flavour to the different foods.
You can cook both vegetarian and non-vegetarian dishes with curry powders. Also, curries can be dry or wet.
Now, in vegetarian curry dishes, rajma curry is a favourite among many. Mostly, people relish the dish with rice. However, rajma curry tastes delightful even accompanied with chapati or Phulka too. Also, many people like to devour rajma curry with soft chapati. If you are looking for tips on how to make soft chapati, then a good tip is to keep the ready dough covered for 20 minutes before cooking.
Consider using a chapati maker for they can dole out many Chapatis in a jiffy. Along with rajma curry, you can also serve paneer as a chapati side dish. Chapati calories rate low as well and are an ideal diet for the weight watchers.
Rajma curry is prepared with raw varieties of kidney beans that have been soaked in water overnight. Then, the soaked kidney beans are cooked with a blend of onions, tomatoes, and rajma masala powder (a combination of spices). Rajma masala powder is a powdered blend containing spices such as cumin, pomegranate seeds, nutmeg, dry mango, ginger, cardamom, cinnamon, and mace. And the spice powder is readily available at any local grocery store.
Rajma: 1.25 cups (soak in water overnight)
Ginger-Garlic paste: 1.5 tablespoons
Black Cardamom: 3 Nos
Bay Leaves: 2 Nos
Rajma Masala Powder: 2 teaspoons
Tomatoes: 4 Nos (pureed)
Cumin powder: ½ teaspoon
Red Chilli powder: ½ teaspoon
Coriander powder: ½ teaspoon
Green Cardamom pods: 3 Nos
Onions: 2 Nos
Oil: 2 tablespoons
Cinnamon stick: 1-2 Nos
Water: 4.5 cups + ½ cup (to be added at a later stage)
Salt: as required
Garam Masala: ¼ teaspoon
Coriander leaves: 2 tablespoons (chopped)
Ginger: ½ inch (sliced into juliennes)
Green Chillies: 1-2 No
Kasuri Methi: 1 teaspoon (dried and pounded)
Butter/Ghee: 1 tablespoon
You can also read:- DRY CHICKEN CHILLI: SPICE UP YOUR DAILY CHICKEN
Soak the kidney beans for 7-8 hours at night in a large-sized bowl. By morning, they double in size and weigh 3 cups.
Take a pressure cooker and add the soaked beans along with salt, turmeric, salt, and 4.5 cups of water. Also, you can put 2 tea bags for darker colour beans. Close the lid of the pressure cooker and keep for 1-2 whistles on high heat. Follow by cooking for further 10-15 minutes on medium heat.
The rajma is cooked if you can press the beans between your fingers. Also, discard the tea bags and keep the water in the pressure cooker to prepare the curry. Set aside the cooked rajma and water.
In another pan on the gas, heat 2 tablespoons of oil on medium gas. Next, add black cardamoms, cinnamon stick, cardamom pods, and bay leaves, to the heated oil. After sautéing the spices for a minute, mix in the chopped onion and stir for 2 minutes or so.
When the onions are translucent, add the ginger-garlic paste. Cook for 3-4 minutes, until the raw smell goes away.
The fresh tomato puree has to be, then, mixed with the pan contents.
Now, cover the pan and cook the contents for 10 minutes on medium gas. Keep stirring at intervals.
The tomatoes are cooked when there is no raw smell.
Put the dry spices – rajma masala powder, cumin powder, and coriander powder – in the pan after cooking the tomatoes. Add salt and mix.
Then, keep for 2 minutes and until the oil oozes from the sides. You can, now, mix the cooked rajma with the spices in the pan.
Also, splash the water of the pressure cooker in the pan. You can put more ½ cup water in the pan as well for a thinner consistency.
Lid the pan and allow the contents to cook for 20 minutes on medium-low heat. Cook until the dish has a thick consistency. Adjust the salt. Switch off the gas.
For the Tempering
Heat ghee in a small pan. When the oil is hot, add ginger juliennes and chopped green chillies to the pan. Sauté until the pan contents become brown. Then, add the tempering to the rajma masala. Follow by garnishing the ready curry with Kasuri Methi, coriander leaves, and garam masala. Mix the contents.
Serve with rice/ Phulka / Chapati. If you like a puffed Phulka, then cook the dough rolls on direct high flame.
Depending on whether you like to keep the gravy thick or thin, adjust the consistency. For thick curry, cook curry on medium-low heat for more time
Instead of using raw kidney beans and soaking overnight, you can use 3 cups of canned kidney beans
If using dark kidney beans, do not use tea bags for they are used to only darken light-coloured beans
For Vegans, they can use ghee instead of oil for the tempering
The nutrition facts every 1.75 ounces (50 grams) of boiled kidney beans are-
- Calories: 63.5
- Protein: 4.35 grams
- Carbs: 11.4 grams
- Sugar: 0.15 grams
- Fiber: 3.2 grams
- Fat: 0.25 grams