Rajma Recipe | Hot & Sweet Red Kidney Beans (V+GF)
This Vegan Rajma Recipe is a delicious twist on the popular Punjabi Rajma Masala. It is sweet and spicy, and tastes absolutely delicious when paired with some plain steamed rice.
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups dried red kidney beans
- 2-3 tbsp vegetable oil
- Whole garam masala, 1 inch cinnamon stick, 4 green cardamom pods, ½ teaspoon whole black pepper, 6 cloves, 1 bay leaf
- 1/2 tsp cumin seeds
- 1 large red onion, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup tomato puree or 4 large tomatoes, chopped
- 1 ½ tsp curry powder
- ½ tsp cumin powder
- 1 tsp red chilli powder/cayenne pepper
- ½ tsp ground black pepper
- 2 tbsp tomato ketchup
- 3-4 tbsp maple syrup
- Salt, as per taste
- Fresh chopped cilantro, for garnish
Instructions
- Wash and soak the dried red kidney beans overnight with sufficient water, cover 2 to 3 inches above the beans.
- Next morning, pressure-cook the drained beans with sufficient water on high heat for 2 whistles then reduce the heat to medium and cook for another 15 minutes. Once the pressure has stabilized, open the cooker and check if the beans are cooked. They should be soft to touch. Reserve the stock.
- Heat oil in a deep bottomed pan; add all the whole spices, cumin seeds, and onions. Sauté on medium-low heat till the onions turn translucent, about 5 to 6 minutes.
- Add the minced ginger garlic and sauté till the ginger garlic is fragrant.
- Add the tomato puree or chopped tomatoes along with the cayenne pepper, cumin powder, black pepper powder, curry powder and 1/4 cup of water, cook stirring on medium-low heat until the water evaporates and oil is separated from sides of the pan.
- Add the cooked red kidney beans along with a cup of the reserved stock; add more water if required, if you find the stock less.
- Let the beans come to a boil, add the ketchup, maple syrup, and salt, give everything a good stir.
- Cover the pot and let it simmer on low heat for 15 to 20 minutes until the desired consistency is achieved. You may mash some beans with the back of the ladle to make the curry thicker.
- Once done, transfer to a serving dish, garnish with freshly chopped cilantro. Serve with steamed rice or any Indian flatbread.
Notes
- How to cook rajma/kidney beans without a pressure cooker? Add 8 to 10 cups of water in a large pot, put in the soaked and drained beans, season with salt. Bring to a boil then reduce the heat to medium-low, cover with a lid and cook for 30 to 40 minutes or until the beans are well done. Keep checking the water level, to avoid drying the beans.
- If you are using canned beans, drain them well and add them directly to the prepared masala.
- I've replaced maple syrup with honey a couple of times when I've run out of maple syrup, and it still tasted delicious, of course, the maple syrup is an important element in this dish which also gives it a distinct smoky flavor, but honey can be a good substitute for the sweetness.
- I've tried this dish earlier with tomato puree instead of chopped tomatoes, and the final outcome was the same as using chopped tomatoes, the only thing with using tomato puree is the rich red color that comes from using it.