Kidney Beans Curry Recipe
Ingredients
Beans
1) 2 cups kidney beans
2) Water (enough to soak and cook beans)
3) 1 teaspoon Salt (or to taste)
Masala for kidney beans
4) 4-5 tablespoons Oil (for frying)
5) 3 Bay leaves
6) 1 large Cardamom
7) 1 Cinnamon stick
8) 1 teaspoon Cumin seeds
9) 3 Medium-sized Onions**, finely chopped
10) 2 teaspoons Ginger-Garlic paste
11) 1 teaspoon Green chili paste
12) 3-4 Medium-sized Tomatoes**, blended
13) 1/2 teaspoon Salt (or to taste)
14) 1/2 teaspoon Turmeric powder
15) 2 teaspoons Coriander powder
16) 1 teaspoon Roasted cumin powder
17) 1 teaspoon Red chili powder (or to taste)
18) 1 teaspoon Kasuri methi (dried fenugreek leaves)**, roasted and crushed
19) 1 teaspoon Garam masala
20) Fresh coriander**, chopped for garnish
Jeera Rice
21) 2.5 cups Basmati rice (or any rice of your choice)
22) 1-2 tablespoons Ghee (or oil)23) 2-3 Bay leaves
24) 1 teaspoon Cumin seeds
25) 1 large Cardamom
26) 1 star anise
27) 1 Cinnamon stick
28) 3-4 Cloves
29) 4-5 Green cardamom
30) 1/2 teaspoon Black pepper
31) 5 cups Water
32) 1 teaspoon Salt (or to taste)
33) 1/2 Lemon**, juice
34) Fresh coriander**, chopped for garnish
Let’s Start Recipe
Today, we will be making a **delicious and flavorful **Kidney Beans Curry Recipe ** recipe in **Punjabi style**. It’s super tasty and perfect for **lunch or dinner**. You can make it easily without any hassle. This recipe is super simple to follow, and you’ll enjoy the taste. Let’s get started!
Step 1: Preparing Rajma (Kidney Beans)
Take **2 cups of beans and wash them thoroughly. Then, **soak them overnight**. After soaking, the beans will have expanded and softened.
Now, transfer the soaked Rajma into a **pressure cooker**, discarding the soaking water. Add around **3 glasses of water**, ensuring it’s about 1 inch above the beans.
Add **1 teaspoon of salt** (or adjust according to taste). Stir and cook on high flame for **1 whistle**, then reduce to low flame and cook for **10-12 minutes**. After cooking, turn off the flame and allow the pressure to release naturally.
Step 2: Preparing the Spices
While the beans are cooking, we’ll make the masala. In a **kadhai (wok)**, heat around **4-5 tablespoons of oil**. Once hot, add the following whole spices:
1) 3 bay leaves
2) 1 large cardamom
3) 1 piece of cinnamon stick
4) 1 teaspoon cumin seeds
Fry the spices on low flame for **30-40 seconds** until they release their aroma. Then, add **3 medium-sized finely chopped onions** and fry them on medium-high flame until they turn **golden brown**. Don’t let them burn, just cook them until lightly browned.
Step 3: Adding Ginger, Garlic, and Tomatoes
Once the onions are done, add **2 teaspoons of ginger-garlic paste** and **1 teaspoon green chili paste**. Mix well and cook for **2-3 minutes** on low flame until the raw flavor of ginger and garlic disappears.
Now, add **3-4 medium-sized tomatoes** (blended), and **1/2 teaspoon salt** (or adjust to taste). Be cautious with the salt since you’ve already added some to the kidney beans. Cook the tomatoes until their raw taste is gone, and they become soft and well-cooked.
Step 4: Adding Ground Spices
Once the tomatoes are well-cooked, add the following ground spices:
1) 1/2 teaspoon turmeric powder
2) 2 teaspoons coriander powder
3) 1 teaspoon roasted cumin powder
4) 1 teaspoon red chili powder (adjust to taste)
Mix well and cook on low-medium flame until the oil separates from the masala. This is important because undercooked spices will affect the flavor of the Rajma. Once the masala is well-cooked, we’ll add the cooked kidney beans.
Step 5: Mixing Rajma with Masala
Once the kidney beans is done cooking and the pressure has been released, open the pressure cooker and check if the Rajma is soft. If it’s tender, add the **kidney beans (with its cooking water)** into the masala. Mix the kidney beans well with the masala, and let it cook so that the spices are absorbed by the beans.
Add **1 teaspoon kasuri methi** (dried fenugreek leaves). I’ve roasted the kasuri methi and crushed it before adding it. Mix it well. Don’t worry if there’s a lot of liquid in the curry at this point – as it cooks, the starch from the Rajma will thicken the gravy.
Cover and let it cook on **low flame for 10-12 minutes**. After 12-15 minutes, check the consistency. If the gravy is not thick enough for your liking, you can cook it for a few more minutes. The gravy will thicken as it cools, and it’s perfect for serving with rice.
Add **1 teaspoon garam masala**, **1/2 teaspoon roasted kasuri methi**, and **freshly chopped coriander**. Mix it well and turn off the gas. Let the kidney beans sit for a while to develop the flavors.
Step 6: Preparing Jeera Rice (Cumin Rice)
Now, let’s make the **Jeera Rice** to go with our kidney beans. In a **bowl**, take **1/2 kg basmati rice** (around **2.5 cups**). You can use any rice of your choice, but basmati gives a wonderful aroma. Wash the rice thoroughly 3-4 times to remove any dust and impurities. Then, soak the rice in water for **30-60 minutes**.
In a **pan**, heat **1-2 tablespoons of ghee**. Once hot, add the following whole spices:
1) 2-3 bay leaves
2) 1 teaspoon cumin seeds
3) 1 large cardamom
4) 1 star anise
5) 1 cinnamon stick
6) 3-4 cloves
7) 4-5 green cardamom
8) 1/2 teaspoon black pepper
Fry the spices on low flame for **30-40 seconds** to activate their aroma. Now, add **water**: For **2.5 cups of rice**, you need **5 cups of water** (double the quantity of rice). Add **1 teaspoon salt** (or adjust to taste). Stir well and bring it to a boil.
Step 7: Cooking Rice
Once the water is boiling, add **1/2 lemon’s juice** to make the rice fluffy. Then, add the soaked rice and cook on **high flame** for **7-8 minutes** until the water almost dries out. Stir gently, and then cover the pot, reduce the flame to low, and cook for another **9-10 minutes**. This will help the rice cook fully and become fluffy.
Step 8: Serving
Once the rice is cooked, fluff it with a fork, and your **Jeera Rice** is ready.
Now, serve the **kidney beans** with the freshly made **Jeera Rice**. The combination of the creamy kidney beans with fragrant Jeera Rice is truly a delightful Punjabi meal!
Thank You….♥️