Kidney bean recipes | Rajma Recipe

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Kidney bean recipes

Kidney beans are used in variety of traditional dishes usually eaten well cooked. There are various cuisines  for kidney bean recipes but the kidney bean curry or the rajma masala is my favorite one. kidney bean recipe ( rajma masala in hindi) is a famous Indian dish. Kidney beans are not only composed of carbs and fiber, but are also one of the richest plant source of protein. Low in calorie and sugar , it is food for those with diabetes. The beans also contain a high amount of potassium, which contributes to heart health. So after knowing its benefits why not to include this tasty Kidney Bean recipes  in your healthy diet.

While Rajma Masala goes well with Roti, Naan and Chapati, it tastes great when served with plain rice or Jeera Rice and is one of my favorite combination too. It is mainly a North Indian dish but is preferred by everyone because of its unique taste and texture. This recipe is a blend of boiled beans in onion tomato based gravy mixed with other spices.

Also See: Punjabi Chhole Masala

Ingredients for Kidney bean recipes (servings for 2):

  1. Kidney Bean –  1/2 cup (100 grams)
  2. Green Chilly – 1-2
  3. Onion  – 1 medium size
  4. Tomato – 2 medium size
  5. Ginger Garlic paste- 1 teaspoon
  6. Oil – 2 tablespoon
  7. Bay leaf – 1 leave
  8. Cinnamon (Dalchini) – 1 inch
  9. Cardamom (Elaichi) – 2 pods
  10. 2 cloves (lavang)
  11. Turmeric powder – 1/2 teaspoon
  12. Cumin Powder  – 1/2 teaspoon
  13. Coriander powder – 1/2 teaspoon
  14. Kashmiri Red chilly powder (optional) – 1/2 teaspoon
  15. Garam Masala Powder – 1/2 to 3/4 teaspoon
  16. Salt to taste
  17. Coriander leaves for garnishing – 1 tablespoon

Instructions for making Kidney bean recipes:

Preparing Beans / Rajma:
Kidney Bean Rajma curry
Kidney Bean Rajma curry
  1. Wash and soak the Beans or Rajma in  water (1 cup appx) and leave it overnight or for 8 to 10 hours so that it absorbs water and its size increases.
  2. Discard the soaked water and add other 2 cups of fresh water.
  3. Pressure cook the soaked Beans/Rajma along with water and salt (as per taste) to 2 whistle on high flame and 2 whistle on low flame or for 10 min on low flame until it becomes soft but not mushy.
  4. Keep it aside and allow it to cool.
Preparing paste for Gravy/curry:
  • Roughly chop the onions, tomato and green chily.
  • Grind these finely chopped onions, tomato, green chili into a fine smooth paste.

IMG_20180412_125438214

Instruction for Rajma Curry / Beans Curry:
  1. Heat oil in a pan. Once hot, add bay leaves, cloves, cinnamon and cardamom till the fragrance is absorbed in the oil.
  2. Add cumin seeds and saute it until they began to splutter.
  3. Add ginger garlic paste and saute it until the raw smell goes off.
  4. Now add the onion tomato paste and mix it well.

IMG_20180412_131431862

  1. Add dry spices turmeric powder, cumin powder, coriander powder, cardamom powder and mix them well. Cook this paste well for 12-15 min or till oil starts separating on the sides and the raw smell goes away.
  1. Add the boiled Beans / Rajma stock into the gravy. If needed add more water to required consistency to make thick or thin gravy.

Boiling Rajma Masala

  1. Add Garam masala and stir it well.  Simmer it for 10 to 15 min on medium flame.
  2. Add chopped corriander leaves for garnishing at top and serve hot with Roti, Naan Chappati, plain Rice or Jeera Rice.

Don’t miss : Kadai Paneer Recipe

 

Rajma Masala Recipe | Kidney Beans Recipe | Pinto Beans Recipe

Kidney beans are are used in variety of traditional dishes usually eaten well cooked. While Rajma Masala goes well with Roti, Naan and Chapati it tastes extremely delicious when served with plain rice or Jeera Rice and is one of my favorite combination too. It is mainly a North Indian dish but is preferred by everyone because of its unique taste and texture. This recipe is a blend of boiled beans in onion tomato based gravy mixed with other spices.
Course Main Course
Cuisine North Indian
Keyword Indian Cuisine, Indian Recipes, Kidney beans Recipe, Lunch, Pinto Beans, Rajma Curry, Rajma Masala, Rajma rice, Spicy curry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Calories 0.312 kcal

Ingredients

  • 1/2 cup Kidney Bean 100 grams
  • 1 Green Chilly
  • 1 Onion  medium size
  • 2 Tomato medium size
  • 1 teaspoon Ginger Garlic paste
  • 2 teaspoon Oil
  • 1 Bay leaf
  • 1 inch Cinnamon (Dalchini)
  • 2 pods Cardamom (Elaichi) or 1/1 teaspoon cardamom powder
  • 2 cloves lavang
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin Powder 
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Kashmiri Red chilly powder (optional )
  • 1/2 to 3/4 teaspoon Garam Masala Powder (optional)
  • Salt to taste
  • 1 tablespoon Coriander leaves for garnishing - 1 tablespoon

Instructions

Preparing Beans / Rajma:

  1. Wash and soak the Beans or Rajma in lot of water and leave it overnight or for 8 to 10 hours so that it absorbs water and its size increases.
  2. Discard the soaked water and add other 2 cups of fresh water.
  3. Pressure cook the soaked Beans/Rajma along with water and salt (as per taste) to 2 whistle on high flame and 2 whistle on low flame or for 10 min on low flame until it becomes soft but not mushy.
  4. Keep it aside and allow it to cool.

Preparing paste for Gravy/curry:

  1. Roughly chop the onions, tomato and green chily.
  2. Grind these finely chopped onions, tomato, green chili into a fine smooth paste.

Instruction for Rajma Curry / Beans Curry:

  1. Heat oil in a pan. Once hot, add bay leaves, cloves, cinnamon and cardamom till the fragrance is absorbed in the oil.
  2. Add cumin seeds and saute it until they began to splutter.
  3. Add ginger garlic paste and saute it until the raw smell goes off.
  4. Now add the onion tomato paste and mix it well.
  5. Add dry spices turmeric powder, cumin powder, coriander powder, cardamom powder and mix them well. Cook this paste well for 12-15 min or till oil starts seperating on the sides and the raw smell goes away.
  6. Add the boiled Beans / Rajma stock into the gravy. If needed add more water to required consistency to make thick or thin gravy.
  7. Add Garam masala and stir it well.  Simmer it for 10 to 15 min on medium flame.
  8. Add chopped corriander leaves for garnishing at top and serve hot with Roti, Naan Chappati, plain Rice or Jeera Rice.

Nutrition Facts*

Nutrition Facts
Serving Size 100
Servings Per Container 2

Amount Per Serving
Calories 312 Calories from Fat 132.3
% Daily Value*
Total Fat 14.7g 23%
Saturated Fat 2g 10%
Trans Fat g
Cholesterol 7mg 2%
Sodium 88mg 4%
Total Carbohydrate 37.3g 12%
Dietary Fiber 9.9g 40%
Sugars 4.9g
Protein 10.8g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

*This nutrition fact is for general information only. Please check terms of use before using this site

Rating: 5.0/5. From 1 vote.
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