Rajma Kidney Beans Recipes

RAJMA DAL: RED KIDNEY BEAN CURRY

Steps:

• Gather the ingredients.
• In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
• Add the ginger and garlic and fry for 2 minutes.
• Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
• Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.
• Mash some of the beans roughly to thicken the sauce.
• Garnish with cilantro and serve hot with rice and kachumber salad.

RAJMA CUTLET (KIDNEY BEANS PATTIES) RECIPE

Steps:

• To begin with Rajma Cutlet, firstly take the potatoes and kidney beans in a mixing bowl. Add red chilli powder, fennel seed powder, garam masala powder and salt in the mixture and mix everything well.
• Once it is done, make medium sized patties out of this mixture.
• In a different bowl, mix all-purpose flour with enough water to make a paste.
• Dip the patties in the flour paste and roll them gently in the bread crumbs.
• Once finished, arrange them in the fridge for an hour.
• After an hour, heat oil in a deep fry pan to fry the cutlets. Drop the cutlets and cook on both sides until they turn golden brown.
• Serve Rajma Cutlets with Dhaniya Pudina Chutney and Masala Chai during your tea time break.

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

PUNJABI RAJMA (KIDNEY BEANS)

Steps:

• Rinse and drain kidney beans.
• Heat the oil on medium to medium high.
• Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
• Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
• Add the rest of the spices and mix well.
• Add the kidney beans and mix well.
• Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
• About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
• Garnish with the rest of the cilantro when you are ready to eat it!