Being a South Indian, we always had rice either with 'Sambhar, moru kari(kadi), errissery etc" but then once I got a chance to have rice with the delicious "Punjabi Rajma curry" at one of my punjabi friends house and that changed my perception about this wholesome spicy
curry and rice combo. Yes the combo of rice and rajma tastes very fulfilling as it acts as a complete comfort food which is a good source of iron and protein.
After marriage 'Rajma curry' has become a regular item in our home. We love to have it with chapati for dinner or add it into salads but yesterday I remembered the tasty combination of rajma curry and rice, that I have had long back and hence I prepared the same on this Sunday for lunch and I must say it tasted really good and everyone at my home enjoyed the change from the regular Dal-chawal or sambhar- chawal combo.
I wanted my kids also to enjoy this yummy combination and hence prepared a less spicy version for them as I am sure it would give them enough protein and iron required to keep them active throughout the day.
Rajma is a popular North Indian dish and its prepared using dairy products such as curd, cream or milk to give an extra rich creamy texture. Its really a easy dish to prepare if all the required ingredients are readily available.
Do try having rice with Rajma curry . I am sure you all will love it ....
Ingredients Quantity
Fresh ginger-garlic paste : 1 tsp
Onion grated or pureed : 1/2 cup
Tomatoes chopped : 1/2 cup
Roasted cumin powder : 1 tsp
Yogurt : 2-3 tsp
Cinnamon stick : 1
Bay leaf : 1-2
Cloves : 1-2
Coriander powder : 1-2 tsp
Chili powder : 1 -2 tsp
Turmeric powder : 1/2 tbsp
chopped coriander leaves : 2-3 tbsp
Garam masala : 1 tsp
Salt to taste
Oil : 1 tbsp
Preparation Method:
- Wash properly and soak the rajma overnight.
- Pressure cook the soaked rajma in the same soaked water for 6-7 whistles by adding salt or till the rajma is completely done.Add additional water if required. Cooking time differs from one variety to another kidney beans. Drain the water and keep aside to be used for the gravy.
- In a frying pan, heat oil, add cinnamon stick, cloves and bay leaf, saute for 2 mins, then add ginger-garlic paste, saute for another 2-3 minutes.
- Lower the flame and add the grated/pureed onion and keep stirring till onion and ginger garlic paste turn light brown and starts leaving the sides. Now add turmeric, coriander powder and chili powder and sauté for another 5 minutes.
- Add the chopped tomatoes and mix well. Now add cumin powder, salt and garam masala, Add 4-5 tsp of water and sauté till the tomatoes get cooked and gravy starts bubbling.
- Now add the cooked rajma into the above masala and mix well, add 1/2 cup of drained out water and simmer for 10-15 mins. Add the remaining water or additional water if the gravy thickens.
- Finally add the beaten yogurt and cook for 2 more mins. Remove from flame.
- Now add the beaten yogurt and cook for 2 more mins. Remove from flame.
- Garnish with coriander leaves.
- Serve hot with rice.
Looks yummy:
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