Recipe by SUSMITA
"Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?"
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dry red kidney beans
1 (2 inch) piece
fresh ginger root, chopped
ghee (clarified butter)
dried red chile peppers, broken into pieces
salt to taste
ground red pepper
cilantro leaves, chopped
So so so yummy! I don't have a pressure cooker so I started at step 4 using canned beans. Quick, easy and delicious weeknight meal! Didn't bother making a paste, just cut the onions, garlic, and ginger fine. Next time I will add more liquid, mine didn't have enough of a sauce. I'll also add more tomatoes next time, I only had one fresh tomato on hand so I used that plus 2 canned whole peeled plum tomatoes from the fridge.
Tasted like plain old beans.... I won;t be making these again.
This turned out PERFECT! I made a few minor variations to the recipe. I used one large sweet onion and one small shallot, and grated them rather than chopped them. I didn't have red chili peppers at hand, so I used one fresh green chili pepper cut very fine instead. I also used one can (8 oz) of tomato sauce instead of fresh tomatoes. I added the garam masala in with the tomato sauce instead of at the end. My family doesn't like things too spicy, so I left out the ground red pepper. And my pressure cooker operates differently, so I had to adjust the cook time--it took about 10 minutes to reach full pressure, and 20 minutes cooking after that. This sounds like a lot of changes! but really, I had the recipe before me the entire time and just made small changes that I thought would work better for me. The rajma is DELICIOUS, and I can't wait to try out more of Susmita-di's recipes!
Thanks for sharing this delicious, spicy vegetarian recipe with a nice hint of heat from the chilli peppers. I used all of the ingredients but I had to make a few changes in the preparation method because I don't have a pressure cooker and had only canned kidney beans. At the Step 4 part, I added my rinsed canned beans to the pot and added just enough water to cover the beans (not the full amount listed in the ingredients) and give a bit of sauce. I then brought the curry to a boil and let it simmer for about 10 minutes or so. The whole dish was prepared in about 40 minutes. I served it with jeera rice as suggested. It was really tasty and satisfying and I'll be making it again. I look forward to trying more of the other recipes that you've posted on AR.
This dish was wonderfully aromatic and flavorful, as well as filling. I served with Palak Paneer and brown basmati rice. One precaution: go easy on the ghee. I found it could easily overpower the dish and cause to be a bit too rich.
This is very good way to prepare kidney beans. I didn't have a pressure cooker, so I cooked it in a skillet. The dish is perfectly seasoned, spicy and very nutricious. Next time I will serve it with a light vegetable salad.
Great, and easy, way to prepare kidney beans. While preparing I left out the chile peppers because I don't like spicy foods, and added a dash of lime at the end to perk up the flavors in the dish. The lime was a great addition. Also, I waited until the water was boiling before putting the lid on the pressure cooker, then cooked over med-low heat for 20 minutes. Turned off the heat and waited until the pressure stick on the lid went down (on its own) and served over jeera rice. Delicious.
Smelled fabulous, but was a bit bland in the spice and heat category (so saith the men in the family). Had to switch to food processor when onion became overwhelming in my mortar and pestle. Used canned crushed tomatoes, added previously cooked/marinated chicken, and did this stove-top with dried beans that were cooked in the morning. Will use recipe again, but at least double the spices and peppers for my heat loving guys.
* Percent Daily Values are based on a 2,000 calorie diet.
Rajma (Kidney Bean Curry)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
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