Rajma curry is a typical North Indian recipe, usually served with rice as it's famously known as "Rajma Chawal" It can also be served with Paranthas / Chapatis. While cooking rajma one day, I happened to see that the tomato was not available in sufficient amount, so I added a little tomato sauce to give a tangy flavour to the dish. I also do not use turmeric and I like the reddish colour of the dish. So now, I substitute the requisite amount of tomato with half the amount of tomato and the other other half by adding tomato sauce. Here is the recipe for Tangy Rajma Curry.
- Red kidney beans: 2 cups (soaked overnight, preferably 12 hours)
- Baking soda: ½ tsp
- Bay Leaf: 1
- Cumin powder: 1 tsp
- Coriander powder: 2 tsp
- Red chilli powder: 1 tsp (to taste)
- Garam Masala powder: 1/2 tsp
- Oil: 2 tbsp
- Water (as per gravy)
- Tomato sauce: 1 - 2 tsp
- Salt to taste
- Chopped tomato, coriander leaves, onion rings (for garnishing)
Ingredients to grind:
- Onion, medium sized, chopped: 2
- Tomato, medium sized chopped: 1
- Ginger, crushed: 1 tsp
- Garlic, crushed: 1 tsp
- Cinnamon: a small stick
- Green cardamoms: 2
- Cloves: 2
- Soak the rajma for overnight, drain and keep aside. Add enough water in a pressure cooker, add a little salt and baking soda and pressure-cook the soaked rajma.
- Cook it on high heat level, lower to sim after 2-3 whistles and further cook for 15 mins or until the rajma is soft and tender.
- Grind the above mentioned ingredients in a mixie to form a paste (do not grind too much, keep a little coarse). Keep aside.
- Heat oil in a kadhai / frying pan. Add bay leaf and the onion-ginger & garlic paste. Saute till oil separates from the sides of the kadhai.
- Add the soaked rajma and mix thoroughly with the paste.
- Add the remaining dry spices and mix well. Check the salt (be careful in adding salt, as the rajma is already pressure cooked using salt).
- If you want more gravy, add water as per your requirement. Add the tomato sauce, mix well. Finally add garam masala, mix well and remove from fire.
- You can either keep the dish a litle dry or make gravy as per your liking (only check the amount of tomato sauce you are adding or else the whole dish will be too tangy).
- Garnish the rajma curry with finely chopped tomatoes and onion rings. Serve hot with rice, parantha / naan.