Rajma Curry

Preparation time
5 mins
Cooking time
15 mins
Difficulty
easy
Serves
4 people
Meal course
Entrée/Main Course
Posted by
Posted on
1 Tsp
Dry mango powder
1 Tsp
Cumin Powder
1 Tsp
Coriander powder
1 Tbsp
Red chilli powder
1 Tbsp
Ginger Garlic paste
2 medium
Tomato
2 medium
Onions
1 Tsp
Cumin seeds / Jeera
1 cup
Rajma (soaked overnight with 1:2 quantity water)
2 Tbsp
Ghee / oil
Rajma Curry

A delicious and healthy gravy that can go well with Chappatis / Rice

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Wash and soak rajma overnight in double quantity water. (for 1 cup rajma, 2 cups water)
  2. Grind onions and tomatoes into fine paste
  3. Heat oil in cooker. Saute cumin till it sizzles
  4. Add ginger garlic paste and saute for about a minute
  5. Add onion-tomato paste and fry till the raw smell goes away
  6. Add red chilli powder, coriander powder, cumin powder, dry mango powder and mix well. Let it fry till oil separates
  7. Add rajma and mix well. Fry for about a minute.
  8. Add just enough water to cover the rajma in the cooker (do not use too much water as the gravy tends to become very thin). Add salt.
  9. Close the cooker and let it pressure cook for 5-6 whistles.
  10. Once the cooker cools, check if the rajma beans are cooked well. It should be soft.
  11. (Please note: If rajma is not cooked well, then pressure cook for a couple of whistles more.)
  12. Once the Rajma is cooked well, cook the gravy (uncovered) for 5 to 10 mins on low flame till the gravy reaches the desired consistency
  13. Sprinkle coriander leaves and serve hot with chappatis / hot rice

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