Best 2 Rajma Kidney Beans Recipes

Rajma, also known as kidney beans, is a popular legume enjoyed in various cuisines worldwide. The vibrant red beans are not only delicious but also packed with essential nutrients, making them a healthy addition to any meal. Whether you prefer a hearty stew, a creamy curry, or a refreshing salad, there's a rajma recipe out there to satisfy your taste buds. So, get ready to explore a world of flavors and discover the best rajma kidney bean recipe that will tantalize your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)

Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans) image

Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they're tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.

Provided by Melissa Clark

Categories dinner, weekday, beans, curries, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
1 1/2 cups diced onion (from 1 medium onion)
1 cup diced tomato (from 1 small to medium tomato)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt, more as needed
1 cup dried red kidney beans
Cooked white rice, for serving (optional)

Steps:

Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 5 grams, TransFat 0 grams

RED KIDNEY BEANS (RAJMA)

Red Kidney Beans (Rajma) image

Enjoy this Indian recipe for rajma (red kidney beans) with jeera (cumin) rice. You can spice this up according to your taste! If you have an Indian grocery store in your area, you could add a great taste to it by adding one spoon of 'garam masala' which is a special blend of mixed spices...But it's just as great without it!

Provided by MEDHALEE

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 2

Number Of Ingredients 15

Ingredients

3 tablespoons canola oil
5 whole cloves
10 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
1 whole cardamom pod
2 onion, chopped
6 roma (plum) tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon powdered red pepper or dried Cajun pepper
1 (15 ounce) can kidney beans, drained
salt to taste
water
6 sprigs cilantro, minced

Steps:

Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
Serve with hot cooked rice (see Cook's Note for link to Cumin Rice).

Nutrition Facts : Calories 482.4 calories, Carbohydrate 59.1 g, Fat 22.9 g, Fiber 20.3 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 480.5 mg, Sugar 9.9 g

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of spices: Rajma is a versatile dish that can be made with a variety of spices. Some common spices used in rajma include cumin, coriander, turmeric, and garam masala.
Don't overcook the beans: Rajma beans should be cooked until they are tender but still hold their shape. Overcooked beans will become mushy.
Serve with rice or roti: Rajma is typically served with rice or roti. It can also be served with other Indian breads, such as naan or paratha.
Garnish with cilantro or lemon juice: Rajma is often garnished with cilantro or lemon juice. This adds a fresh, bright flavor to the dish.

Conclusion:

Rajma is a delicious and nutritious dish that is easy to make. It is a good source of protein, fiber, and iron. Rajma can be made with a variety of spices and ingredients, so you can easily customize it to your own taste. Whether you are a vegetarian or meat-eater, rajma is a dish that you will enjoy.