Lobia Recipe | Kidney beans | Rajma

Here’s a simple and delicious recipe for Rajma (Kidney Beans Curry), a popular North Indian dish. It's hearty, flavorful, and perfect when served with rice or roti.

Rajma Recipe
Ingredients
For Boiling the Rajma:

1 cup kidney beans (rajma), soaked overnight
4 cups water
½ teaspoon salt
For the Gravy:

2 tablespoons oil (or ghee)
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1-2 green chilies, slit (adjust according to taste)
1 teaspoon red chili powder (adjust according to taste)
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
Salt, to taste
2 cups water (adjust for desired consistency)
Fresh coriander leaves, chopped for garnish
Instructions
Soaking and Boiling Rajma:

Rinse the kidney beans in water and soak them overnight or for at least 8 hours.
Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of water and ½ teaspoon of salt. Cook on medium heat for about 15-20 minutes or until the beans are soft. (Cooking time may vary depending on the cooker and beans.)
Once cooked, set aside.
Preparing the Gravy:

In a heavy-bottomed pan or kadhai, heat the oil or ghee over medium heat.
Add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add the tomato puree and cook until the oil starts to separate, around 5-7 minutes.
Now, add the red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2-3 minutes.
Adding Rajma to the Gravy:

Once the gravy is well-cooked, add the boiled rajma along with some of the cooking liquid (about 2 cups) to the pan.
Mix everything together and simmer for about 15-20 minutes. You can adjust the consistency of the gravy by adding more water if needed.
Finally, add the garam masala and mix well. Taste and adjust seasoning if needed.
Serving:

Garnish with chopped fresh coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or roti/chapati.

Tips:
You can add a teaspoon of kasuri methi (dried fenugreek leaves) for additional flavor.
For a creamier texture, you can mash a few kidney beans in the gravy.
Adjust spices according to your taste preference.
Enjoy your delicious homemade Rajma! 🍛


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