In this episode we are bringing the homestyle rajma curry. Rajma curry is the most loved dish in North India eaten along with rice. This is probably my favorite and signature dish which I can eat all the time. I enjoy making Rajma regardless of that it takes bit more time in order to get the correct flavour and taste which is most like mostly in North India.
Ingredients
- 2 Onions
- 3 Tomatoes
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp salt
- 1 tbsp red chilli powder
- 1/2 tbsp ground turmeric
- 1/2 tbsp garam masala
- 1 tbsp Rajma masala
- 1/2 tbsp cumin seeds
- 1/4 tbsp asafoetida
- 2 cup of raw rajma (kidney beans) boiled in 4 cups of water
- 3 Thai green chillies
- 4 tbsp vegetable oil
Preparation
To begin, grind onions, tomatoes and chillies together to form a paste. Bring the cooking pot to medium-high heat and add 4 tbsp vegetable oil. Once you see the mild fumes, add cumin seeds. Next, add the onion tomato paste to the pot. Add 1 tbsp each of ginger and garlic paste and let it cook for 10 minutes on medium-high heat. Now, add all the spices and mix well. Allow spices to cook for 7 minutes.
Next, bring in the boiled rajma or kidney beans along with the stock water. Give it a generous mix. Close the lid and let it simmer for 10 minutes. After 10 minutes turn the heat back to medium-high and remove the lid. Cook for another 10 minutes and place the lid back. Turn off the head and rajma curry is ready to be enjoyed with rice of your choice!
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