Raajma | Hari Ghotra
5.0/5 rating (5 votes)

Raajma

Kidney Bean Curry

  • Heat Medium
  • Serves 6
  • Prep 5 mins
  • Cook 40 mins
Raajma

A wholesome, warming, vegetarian dish of red kidney beans cooked in a tomato masala that is good for mind and the soul.

Hari says

Raajma is a traditional Punjabi dish and if i'm honest not one of my favourites when I was growing up. Now however, I love it because it's a bit like a vegetarian, Indian version of chilli which is really warming and homely.It makes a great alternative on bonfire night and I bet most people wouldn't even realise thats its completely vegetarian.

It is really important that you cook the beans thoroughly and don't be afraid of using a pressure cooker either. If however you want to cheat then you can.....(shhhhhh please don't tell my mum I said this) use tinned kidney beans instead. Just make the masala sauce and add you beans - make sure you add a heaped spoon of garam masala and coriander to finish.

  • Ingredients
  • Method
  • 200g red kidney beans, soaked overnight
  • 1 small onion, finley diced
  • 4 cloves of garlic, finely chopped
  • 1L water
  • 200g tinned plum tomatoes (½ tin)
  • 2 tsp ginger, grated
  • 1 tsp salt
  • 1 chilli, roughly chopped
  • 1 tsp turmeric
  • 1 tsp garam masala
  • handful of coriander, chopped
  1. Put the soaked red kidney beans and any liquid into the pressure cooker
  2. Add more water to make up about 1L water and add the salt. Put the lid on and bring to the boil (when it whistles) reduce heat and simmer for 30 minutes.
  3. Turn off and leave to cool – DO NOT REMOVE THE LID
  4. In a frying pan heat oil and add the onion and garlic, fry until brown.
  5. Reduce heat and stir in the tomatoes, ginger, chilli, turmeric and cook for about 5-10 minutes to create a thick shiny masala paste.
  6. Ensure the steam has been released from the cooker and open the lid. Check the beans are cooked by squeezing them between your fingers. If they are soft they and squash easily they are ready. If not check the water level (add more if required) place the lid on the pressure cooker again and bring to boil, simmer and leave to cook for a further 10 minutes.
  7. Once the red kidney beans are cooked add the masala paste and stir. Leave on a gentle heat for about 5 minutes.
  8. Add garam masala and chopped coriander to serve.

Note: You can use tinned kidney beans for this dish so start at step 4 to cook the masala and then just add the tinned beans.


Served with


Nutritional information

Typical values* per Serving
Calories123
Fat (g)0.8
of which saturates (g)0.1
Carbohydrates (g)21
of which sugars (g)2.9
Fibre (g)6.7
Protein (g)9.7
Salt (mg)1.3
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (6)

  • Ray Boden

    Ray Boden

    23 February 2016 at 20:46 |
    Hi Hari.
    I tried to use your contact page but it kept coming back with this page does not exsist, Could you help please, I have been looking for Mustard Oil at our local asian shops but all I looked at stated for external use only, When I contacted KTC, they said that " Because of EU Regulations" Their Pure mustard oil can not be used for culinary purposes because it contains between 22% and 50% erucic acid. EU Regs state no more than 5%, am I looking at the wrong product, What oil do you use?. Many Thanks. "Ta Raa a bit"

    reply

    • Hari Ghotra

      Hari Ghotra

      23 February 2016 at 22:14 |
      ello chick 'ow am ya?! Thanks for this info I will look into why that page isn't working and get it sorted asap. In regards to mustard oil yes all mustard oil that is exported has to have that on the label here is more info http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts Have a read and make up your own mind. I use mustard oil despite this warning as some of the studies are not as clear cut as the regulations have us believe. But if you are uncomfortable with this then you can buy blends or just stick to a vegetable oil. I hope this helps Ta raa a bit chick chat soon Hari

      reply

  • Ray Boden

    Ray Boden

    23 February 2016 at 20:35 |
    Hi Hari,
    I'm not a vegetarian but having tried your Raajma Curry I could be converted, this simple dish certainly has the WOW! factor, we had it as a side dish with your spicy ribs, the meal was fantastic with nothing left over, now all the family want to try it as a main they enjoyed it so much, (I did use Tinned kidney beans) But the good news is my pressure cooker has arrived from Mumbai so it's dried beans next. Thanks Hari for sharing your recipes with everyone.

    reply

    • Hari Ghotra

      Hari Ghotra

      23 February 2016 at 20:40 |
      Hi Ray - well I am very pleased to hear that, I have to say veggie Indian food is so tasty and full to the brim with so mush good stuff too. Thanks so much for trying the recipes from the site and taking the time to comment, I really appreciate it. Did you give it a star rating to? Glad it went down so well with the family. Pressure cookers are great but do soak the beans first and make sure they are fully cooked through. Let me know what else you try too. Enjoy!

      reply

  • Hari

    Hari

    04 November 2014 at 20:23 |
    Praise indeed - fantastic to hear that you are trying and enjoying more dishes!!

    reply

  • Andy Barber

    Andy Barber

    04 November 2014 at 18:28 |
    Another winner! The Delia Smith of Indian cookery: every recipe simple, tasty and works first time!!

    reply

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Hari Ghotra