Rajmah (Red Kidney Beans) Curry - Indian Telugu Recipes

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Preparations:

Soak Red Kidney Beans overnight. If you have forgotten to do it, take a Thermos flask and add the beans to it. Heat some water on high power in a microwave oven for 5 minutes. Add the hot water to the beans in the flask. Cover the flask with its lid tightly and keep it aside for 3 to 4 hours. Remove the soaked beans from the flask to a bowl. If required add some more water and place this bowl in a pressure cooker and cook the beans. When pressure is fully developed in the pressure cooker, lower the flame and cook for 20 to 25 minutes. Remove the bowl when the pressure cooker has completely cooled off. Check whether the beans are fully cooked or not. They should be soft when pressed between fingers or when pressed with a spoon. Peel the onions and chop them finely. Wash and clean ginger and mince it. Wash and chop the tomatoes finely. Crush cinnamon, cloves and big cardamom to a fine powder. Keep this garammasala powder aside.

Method:

Heat a pan and add oil to it. When the oil is hot add cumin seeds followed by asafoetida. Then add the curry leaves and fry well. Now add the chopped onions, minced ginger and fry till onions are transparent. Add bay leaves, turmeric powder, red chili powder, powdered garammasala and chopped tomatoes. Mix well and add salt. Mix and cover the vessel. Cook the masala for 3 minutes or till tomatoes are soft. Remove the lid and mash the tomatoes with the back of the ladle. Now add the cooked beans and mix well. Take some beans from the boiling curry and grind to a coarse paste. Add this paste to the curry and mix well. This would make the gravy thick. Cover the vessel and cook on slow flame for 5 minutes to bring the curry to right consistency. Add cream to the boiling curry. Mix well and cook for 2 minutes. Transfer the curry to a serving bowl and garnish with chopped coriander leaves.

Points to Notice:

Red kidney beans popularly known as Rajma beans are rich in protein and fiber. They are the richest in fiber of all pulses.

When there is shortage of vegetables at home these pulses come handy to make healthy dishes.

Tip:

As an option for cream, grind some low fat paneer with water to a smooth texture and add to the dish. This also gives a good taste. For calorie conscious people this is a useful tip.

Serve this dish hot with roti, naan, paratha or fried rice.

Enjoy !!!!!!!!!!!!!!

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Anonymous said...

Ok Thanks andi. Rajmah curry lo cream annaru kada ante wat cream andi adi. curry ki anni vunnayi cream tappa andukani.

-Lahari

March 10, 2009 4:38 AM

Gayatri Vantillu said...

Lahari garu,

When i suggest cream, I mean the fat portion of the milk. If you get whole milk, just boil it - cool it - put it in a fridge overnight. Next day morning you get a thick layer of cream. You can use it for all recipes. The milk beneath becomes milk with less fat and can be utilized as normal milk

A very good substitute for calorie conscious people is - take paneer into a mixie jar - grate it finely, add milk little by little and continue to grind it. You would get a mixture which can be sustitued for a cream

March 11, 2009 4:59 AM

Anonymous said...

hello Gayatri....I am a bachelor staying in the US with English! I keep following your website for various dishes and I simply feel that I dont miss "Andhra vatakalu"...even my roommates love the food I cook....Thank you so very much.

September 17, 2009 9:09 PM

Anonymous said...

Hi Gayatriji,

I made the rajma curry that u showed in the video and it came out really well ! I had my husband's cousins come over for dinner and they loved it....... thanks u for ur help!

Keep up ur good work and keep up passion for food :-)

Rasika Ram

December 21, 2009 8:05 PM