Rajma I

Rajma I Recipe - Authentic Indian Red Kidney Bean Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Rajma is a popular North Indian dish made with kidney beans cooked in a flavorful tomato-based gravy. It is a hearty and comforting meal that is often served with rice or bread.

History

Rajma has been a staple in North Indian cuisine for centuries. It is believed to have originated in the Punjab region of India, where kidney beans are a common ingredient in many dishes. The dish has since spread throughout the country and is now enjoyed by people all over the world.

Ingredients

2 cans of red kidney beans, drained (preferably no salt added)
2 medium-sized potatoes, chopped into bite-sized chunks
1 can of plum tomatoes, chopped, or a ready-chopped can of tomatoes
2 small onions, finely chopped
Some chopped fresh coriander leaves
Some chunks of garlic and ginger pulp from your freezer
2 tsp of garam masala
1 tsp of turmeric
1.5 tsp of salt
1 tsp of ground coriander
1 tsp of red chili powder

How to prepare

Fry the chopped onions in about 2 tbsp of oil until they are slightly golden brown. Then add the garlic and ginger pulp and fry for a few more minutes.
Continue frying the onions until they are slightly browned.
Add the garlic and ginger pulp and fry.
Next, add the tin of chopped tomatoes and fry for some more time, until you start to see the oil separating from the mixture.
Add all the dry spices and stir fry for a few minutes.
The mixture should have a similar appearance to this.
Then add the potato chunks and give it a good stir. Add a glass of cold water and bring it to a boil. Let it simmer with the lid on for about 10 minutes. This will partly cook the potatoes.
Then add the tin of chopped tomatoes.
Fry the mixture for a few minutes.
Next, add the drained tins of cooked kidney beans. (MAKE SURE THEY ARE ALREADY COOKED kidney beans - as these beans are poisonous if not soaked in water overnight before cooking!). Then add some more water, perhaps a couple of glasses, and bring it to a boil. Let it simmer for around 20 minutes with the lid off, so that the water slowly evaporates.
Add the potato chunks.
Stir and break up as the eggs start to set.
When it reaches the consistency that you like, stir in the chopped coriander and let it simmer for a few more minutes.
Add the kidney beans.
Add some more water and let it simmer for 20 minutes.
At this point, you can switch off the heat and put the lid back on while you prepare some rice or roti, or naan/pitta bread, or even toast. It is best served with a cool side salad and a glass of your favorite red wine!
Stir in the chopped coriander and let it simmer for a few more minutes.

Variations

You can add vegetables such as bell peppers, carrots, or peas to the dish for added flavor and nutrition.
For a creamier texture, you can add a splash of cream or coconut milk to the gravy.
You can also add a dollop of ghee (clarified butter) on top of the dish before serving for extra richness.

Cooking Tips & Tricks

Make sure to soak the kidney beans overnight before cooking to ensure they are fully cooked and tender.

- Adding potatoes to the dish adds a nice texture and flavor, but they are optional.

- Adjust the spices to suit your taste preferences. You can make the dish as mild or as spicy as you like.

- For a creamier texture, you can mash some of the kidney beans before adding them to the gravy.

Serving Suggestions

Rajma is best served with steamed rice, naan bread, or roti. It can also be enjoyed with a side of yogurt or a fresh salad.

Cooking Techniques

The key to making delicious rajma is to cook the kidney beans until they are soft and tender. This may take some time, so be patient and allow the beans to simmer until they are fully cooked.

Ingredient Substitutions

If you don't have kidney beans, you can use other types of beans such as black beans or pinto beans. You can also use canned beans for a quicker cooking time.

Make Ahead Tips

Rajma tastes even better the next day, so you can make a big batch and store it in the refrigerator for up to 3 days. Just reheat it before serving.

Presentation Ideas

Garnish the rajma with fresh coriander leaves, a dollop of yogurt, and a sprinkle of garam masala before serving for a beautiful presentation.

Pairing Recommendations

Rajma pairs well with a variety of side dishes such as rice, bread, salad, or pickles. It also goes well with a glass of lassi or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover rajma in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of rajma contains approximately 300 calories.

Carbohydrates

Each serving of rajma contains approximately 40 grams of carbohydrates.

Fats

Each serving of rajma contains approximately 10 grams of fat.

Proteins

Each serving of rajma contains approximately 15 grams of protein.

Vitamins and minerals

Rajma is a good source of iron, potassium, and folate.

Alergens

Rajma may contain allergens such as gluten (if served with bread) and nuts (if garnished with nuts).

Summary

Rajma is a nutritious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Rajma is a delicious and nutritious dish that is perfect for a comforting meal. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a hot summer day and I was visiting my aunt in her small village in northern India. As soon as I walked into her kitchen, I was greeted by the delicious aroma of spices and simmering beans. My aunt was busy stirring a pot of dark red kidney beans, known as Rajma in Hindi.

I watched with fascination as she added a pinch of this and a dash of that, all the while explaining the importance of each ingredient in creating the perfect balance of flavors. She told me that Rajma was a staple of Punjabi cuisine, and that the recipe had been passed down through generations in our family.

I was determined to learn how to make this dish myself, so I asked my aunt to teach me. She laughed and told me that I had a lot to learn, but she was happy to pass on her knowledge to the next generation.

Over the next few days, I spent hours in my aunt's kitchen, watching and learning as she cooked. I carefully noted down every step, every measurement, every technique. I asked questions, I made mistakes, I tasted and adjusted. And slowly, but surely, I began to master the art of making Rajma.

Years passed, and I continued to refine my recipe, adding my own little tweaks and twists along the way. I experimented with different spices, different cooking methods, different types of beans. I shared my dish with friends and family, who all raved about its deliciousness.

But it wasn't until I met an old woman in a bustling market in Delhi that I truly understood the magic of Rajma. She was a Rajma expert, a master of this humble dish. She had been cooking Rajma for over 50 years, and her recipe was renowned throughout the city.

I begged her to teach me her secrets, and after much persuasion, she finally agreed. She invited me to her small kitchen, where we spent the entire day cooking and chatting and laughing. She shared stories of her childhood, of her family, of the joys and sorrows of life. And as we sat down to enjoy the fruits of our labor, she looked at me with tears in her eyes and said, "Cooking is not just about following a recipe. It's about love, it's about memories, it's about sharing a piece of yourself with others."

And so, armed with the wisdom of my aunt and the experience of the old woman, I continued to cook Rajma with passion and dedication. I cooked it for my children, for my grandchildren, for friends and strangers alike. And with every bite, I felt a deep sense of connection to my roots, to my heritage, to all the generations of women who had cooked this dish before me.

So the next time you sit down to a steaming bowl of Rajma, remember that it is not just a simple bean dish. It is a labor of love, a journey of discovery, a taste of tradition. And as you savor each mouthful, think of all the hands that have lovingly prepared this dish, all the hearts that have poured their soul into it. And remember that food is not just sustenance. It is a story, waiting to be shared.