Name: Red Kidney Bean-Rajma Curry
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup Red kidney bean/rajma; 1 no Onion (chopped); 3 nos Garlic (chopped); Ginger (A small piece, chopped); 2 nos Green chillies (chopped); 2 nos Tomatoes (small, chopped); Turmeric powder (A pinch); 1 tsp Red chilly powder; 1/2 tsp Coriander powder; 1/4 tsp Garam masala; Oil (As reqd); Coriander leaves (Few); Salt (As reqd)

Red Kidney Bean-Rajma Curry

Red kidney/Karamani Payir/Rajma curry is prepared by mixing cooked rajma with onion, ginger, garlic and other ingredients

Print Recipe

Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

1 cup Red kidney bean/rajma
1 no Onion chopped
3 nos Garlic chopped
Ginger A small piece, chopped
2 nos Green chillies chopped
2 nos Tomatoes small, chopped
Turmeric powder A pinch
1 tsp Red chilly powder
1/2 tsp Coriander powder
1/4 tsp Garam masala
Oil As reqd
Coriander leaves Few
Salt As reqd

Instructions

For preparing red kidney bean/rajma/karamani payir curry, first cook the washed and drained rajma in a pressure cooker until done. Keep this aside.
Take a frying pan and heat some oil. Fry onion, ginger, garlic and green chillies until golden brown in color.
Add turmeric powder, red chilly powder, coriander powder, garam masala and fry for a few seconds in low heat.
Add tomatoes and saute for sometime till the pulp is fully mashed. Add little water and boil the curry. Add required salt.
Stir in boiled rajma and simmer in low flame till the gravy is thick.
Remove cooked red kidney bean/rajma/karamani payir from flame and garnish with coriander leaves. Serve hot with rice or chappathis.