To Die for Rajma Curry

Prepare to delight your taste buds with our "To Die for Rajma Curry," an iconic North Indian comfort dish that's brimming with rich, aromatic flavors. This creamy kidney bean curry strikes the perfect balance between spice and indulgence, combining perfectly tender red kidney beans with a luscious blend of onions, tomatoes, and warming spices like cumin, coriander, and garam masala. The recipe features an easy soaking and cooking method for the beans, ensuring a hearty, protein-packed dish that's both nutritious and satisfying. A finishing touch of heavy cream or yogurt adds a velvety texture, while fresh cilantro elevates its vibrant, earthy essence. Serve it alongside steamed rice or buttery naan for a meal that's truly unforgettable. Ideal for dinner parties or cozy weeknight meals, this rajma curry is your next go-to recipe for an authentic, flavorful Indian feast!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans (rajma)
• 8 cups Water (for soaking and cooking)
• 2 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 1 whole Bay leaf
• 2 medium Onions, finely chopped
• 4 cloves Garlic cloves, minced
• 1 inch Ginger, grated
• 3 medium Tomatoes, pureed
• 1 teaspoon Ground turmeric
• 1.5 teaspoons Ground coriander
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Heavy cream or yogurt
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the dried red kidney beans thoroughly and soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

Drain the soaked beans, rinse again, and pressure cook them with 4 cups of water for 20-25 minutes until soft. Alternatively, boil in a pot until tender (about 45-50 minutes). Set aside.

Step 3

Heat the cooking oil in a heavy-bottomed pan over medium heat.

Step 4

Add the cumin seeds and bay leaf. Let them sizzle for 30 seconds until aromatic.

Step 5

Stir in the finely chopped onions and sauté until they turn golden brown, about 7-8 minutes.

Step 6

Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 7

Mix in the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the oil separates from the tomato mixture.

Step 8

Add the ground turmeric, coriander, red chili powder, and salt. Stir well and cook for 1-2 minutes to toast the spices.

Step 9

Add the cooked kidney beans along with the cooking liquid. Stir to combine everything and let it simmer over low heat for 15 minutes, allowing the flavors to meld.

Step 10

Gently mash some of the beans with the back of a spoon to thicken the curry, if desired.

Step 11

Stir in the garam masala and heavy cream (or yogurt). Simmer for another 5 minutes.

Step 12

Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	2537.2 grams (2537.2g)

Amount per serving	% Daily Value*
Calories	1214

Total Fat 43.10g	55%
Saturated Fat 11.60g	58%
Polyunsaturated Fat NaNg
Cholesterol 34mg	11%
Sodium 2465mg	107%
Total Carbohydrate 163.20g	59%
Dietary Fiber 59.30g	212%
Total Sugars 19.80g
Protein 55.60g	111%

Vitamin D 0IU	0%
Calcium 475mg	37%
Iron 25mg	138%
Potassium 3870mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 17.6%

Carbs: 51.7%