Rajma is mittus favourite I make sure to stock it up in my pantry. This time I used a variety called jamun rajma – as the name says it all, the texture was like jamun very soft and creamy and it cooks faster than the normal variety. This curry I had bookmarked long back from Mahimas space, tried it and loved hte aroma of the gravy.
Rajma Masala Recipe – Ingredients
Recipe Reference : Indianvegetariankitchen
Serves 2
Recipe Reference : Indianvegetariankitchen
Serves 2
- Red kidney beans(Soaked overnight) – 1 cup
- Yogurt – 3 tbsp
- Lime juice – from 1/2 lime
- Coriander leaves – to garnish
- Salt – as required
To temper :
- Oil – 2 tbsp
- Jeera – 1 tsp
- Onion – 1/2 chopped finely
To grind to a fine paste:
- Onion – 1/2 chopped roughly
- Tomatoes – 2 to 3 small chopped roughly
- Ginger – 1 inch piece
- Garlic pods – 3
- Cinnamon – 2 inch stick
- Cloves – 3
- Star anise – 1(crushed)
- Cardamom – 1
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1 tsp
- Garam masala powder – 1 tsp
- Coriander powder – 1 tsp
Method:
- Pressure cook red kidney beans with enough water until soft.
- Grind all the ingredients listed under ‘to grind’ to a fine paste without adding water.Keep aside.
- Heat oil in a pan, add jeera allow it to crackle then add onions. Once onions turn slightly browned, add the ground paste. Add little water(say 1/4 cup) and bring it to gravy consistency.
- When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to seperate – it may take around 15 – 20 mins.Add required salt.
- Add cooked kidney beans and yogurt, and simmer for another 5 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot rotisor rice.
My Notes:
- Simmering the gravy for more time gives a nice taste.
- You can use the same method for making any lentil based curry.
- I simmered for more time and the gravy was thick, you can take it a bit runny too depends on how you like/want it to be 🙂
suma says
November 18, 2011 at 8:17 amMy kids love rajma too! Love the dish for its taste as well as being an easy one to cook when you have no veggies on hand. Looks delicious Sharmilee!
Chandrani says
November 18, 2011 at 8:49 amRajma curry looks so spicy and tasty also. Very healthy side dish for dinner.
Happy Cook / Finla says
November 18, 2011 at 9:37 amI love rajma and this curry looks super yumm.
leena says
November 18, 2011 at 9:47 amThis is my fav curry…looking so healthy and delicious!!
DEESHA says
November 18, 2011 at 10:12 amNice pics .. Jamun rajma is new to me, have heard of only Kashmiri Rajma
Prathibha says
November 18, 2011 at 10:31 amRajma n chawal is d most adorable combo at home..looks yumm
Sushma Mallya says
November 18, 2011 at 10:37 amLooks perfect Sharmi…..lovely curry!
An Open Book says
November 18, 2011 at 10:52 ami can never make a decent rajma curry…i always end up making a mess of it 🙁
Raji says
November 18, 2011 at 11:19 amRajma chawal is my favourite but my DH is not fond of it, so I always end up with loads of leftover rajma curry which I freeze and use up later for me. Your curry looks wonderful.
Paaka Shaale says
November 18, 2011 at 11:34 amThe curry looks so creeamy and wonderful. I loved the leaf shaped bowl 🙂
Kurryleaves says
November 18, 2011 at 12:21 pmcurry looks delicious…amazing clicks…love it
Sapthanaa Balachander (Alias) Abilashini says
November 18, 2011 at 12:50 pmloooks beautiful.. yummy!!
Priya says
November 18, 2011 at 12:55 pmWat an inviting masala to enjoy without any hesitation with rotis,delicious..
faseela says
November 18, 2011 at 2:04 pmsuperb recipe n nice clicks…….fabulous bowl
Zareena says
November 18, 2011 at 2:13 pmmmm… perfect for chapatis..
Cilantro says
November 18, 2011 at 2:59 pmI make the same way but never used curd. Looks delicious and I am going to make it today.
Nisha S. says
November 18, 2011 at 3:32 pmYou know, I've heard pressure cooking kidney beans along with a teabag gives it a nice dark color. But your Rajma Curry looks good even without doing that!
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Spandana says
November 18, 2011 at 3:41 pmMouthwatering… looks to good to resist.. all I need is Rotis 🙂
Vardhini says
November 18, 2011 at 5:14 pmYummy curry Sharmi. Bowl looks cute.
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Suja says
November 18, 2011 at 5:28 pmHealthy and irresistible curry..perfect with rotis..
Pavithra says
November 18, 2011 at 6:34 pmMy fav one and nice combo with rice.. looks scrumptious.
Cham says
November 18, 2011 at 6:45 pmI am the lone person to love rajma. The click is beautiful!
Priya's Feast says
November 18, 2011 at 6:56 pmCute bowl with yummy rajma curry..
Sobha Shyam says
November 18, 2011 at 8:42 pmdelicious rajma masala, my favourite..
sangee vijay says
November 18, 2011 at 9:42 pmexcellent recipe…looks too good!!
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saffronstreaks says
November 18, 2011 at 9:47 pmrajma chawal the perfect comfort food and yours is simply irresistible .loved it
Namitha says
November 18, 2011 at 10:54 pmThat sounds like a great variety of rajma. I hate rajma when it is not cooked well
ANU says
November 19, 2011 at 12:20 amwow awesome rajma masala….love the presentation…
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Manju says
November 19, 2011 at 12:36 amI never was a fan of rajma till very recently where ive gotten to a point that I dont mind eating it 😀 My husband loves Rajma, so end up making it all the time. Maybe its just the way I cook it, that I dont like, I should try your recipe too to see if it piques my interest 🙂
Sudha Sabarish says
November 19, 2011 at 12:56 amHealthy Rajma curry.I too prepared a week back and was awesome.
Suma Gandlur says
November 19, 2011 at 3:34 amThat's a hearty dish!
hemalata says
November 19, 2011 at 9:52 amDelicious Rajma curry,looks very yummy and healthy.
schmetterlingwords says
November 19, 2011 at 10:47 amOne of my favorites too. We have Rajma masala often at home 🙂
Prathima Rao says
November 19, 2011 at 11:38 amYummyyyy!!!! The gravy is rich, wonderfully spiced…
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divya says
November 19, 2011 at 4:38 pmWow.. awesome and delicious recipe.. looks perfect. thanks for the recipe 🙂
Archana says
November 20, 2011 at 10:33 amAwesome. Bookmarked
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Sowmya says
November 21, 2011 at 3:13 amHi Sharmi,
Jamun Rajma Masala really looks great.. The bowl in which you served it is gorgeous where did you buy it?
Sharmilee! :) says
November 21, 2011 at 5:06 am@Sowmya : I got the bowl in a exhibition here 🙂
Mamatha Pabba says
January 12, 2012 at 4:39 pmHey Sharmi,
A big thank you to you for providing us with so wonderful receipes. Looking at yr blog I'm so tempted to start a blog of my own……. I have been trying yr receipes recently and everything is receiving applauds from my family. Today I did Rajma curry usually my hubby is not a big fan of this lentil but followed yr method and it came out so well, he has been praising it tastes like chicken masala……. Just coul'nt stop myself in appreciating yr efforts. Maybe in near future I will join you guys on blogger list.
You keep going recommending yr site to all my friends and family members.
Hey sorry for a big post……………
Sharmilee! :) says
January 12, 2012 at 4:56 pm@Mamatha : I am so glad reading your comment..Comments like these keeps me going. No worries I love reading long comments, so keep them coming 🙂 So happy that you like the recipes posted here…do try and write ur feedback 🙂
vinu says
August 24, 2012 at 3:10 amhi sharmi, i tried this out yesterday and it came out fab! i used the readymade rajma masala instead of the colves etc masala (as it had all the masalas you had mentioned), put extra coriander and chilli powder, other than that followed your method. loved it!! thanks for the recipe.
Menaga Karthik says
December 4, 2013 at 9:00 pmAwesome recipe..yet veryvery simple to make..I made did this today n came out very well..my husband liked it very much too..thanks for making cooking easier for lazy bug like me 🙂
mouna93 says
June 23, 2014 at 8:37 pmHi Sharmi!
I was just wondering, what kind of grinder do you use to mix all the vegetables and spices into a fine paste?
SHARMILEE J says
June 24, 2014 at 1:44 pmI just use the small blender which comes as attachment for the mixer
Freya3377 says
November 28, 2014 at 1:45 pmHey Sharmi I tried your recipe out and it turned out really well. Thank you 🙂
I did notice a bitter after taste after it was all cooked though. Any idea why? I added aamchur to fix it and the sour did hide the bitterness quite a bit and gave the dish a tang too!
SHARMILEE J says
November 28, 2014 at 2:15 pmOh not really sure Freya….