"Rajma (Red Bean) Curry My Style" served with plain Rice ... Rajma (Red Bean / Tambadi Bee') ~ Chawal is a famous Punjab dish that all are familiar with ... So Go ahead and enjoy this spicy dish today ... Tastes Yumz ......
** Rajma Curry is a delicious Punjabi Curry that does not need any introduction as almost all Indians are familiar with it. Punjabi dishes are now available throughout the world and people all over the globe enjoy the same preparing them at home too. This is a very easy to prepare dish though the only time consuming part is soaking of the beans which requires to be done prior to starting of cooking the dish. There are many times of Rajma / Red Bean / Tambdi Bee’ available in the market that is used in preparing the dish. There is slight color difference in the varieties while they are all actually based on red color. The darkest red ones are used for the curry by North Indian while many a times we South Indians use the lighter ones. That is so because we Konkani Saraswats too consume the lighter red beans by adding them to some dishes that are frequently prepared in our homes. I have added in a few before in my Blog which you will get if you use the search option.
** I have used the lighter colored variety, while you may use any of your choice. I find that the lighter ones cook faster than the darker variety. This is my own experience, as some add in soda for faster cooking, I do not prefer its addition, so I choose to cook with the lighter ones. The curry is prepared using onion and tomato as base for gravy in almost all Punjabi homes. Many of my friends too do the same. I tried it out a few times, but then changed it a bit to suit my own style. Yes, a little bit of coconut is what I add on to the masala. You guessed it right, a south Indian heart always wants at a least a few teaspoons of coconut in the masala or else it does not taste good on our taste buds. You may leave out the coconut part but trust me, just try it once and you will love the thick textured curry you get, not to mention the awesome taste and lovely aroma. I will post different methods, but by and large I prepare this in this method and that is why I have named it “Rajma Curry My Style”
** Here is the Recipe for “Rajma Curry My Style” ….
** Ingredients :
Rajma / Red Bean / Tambadi Bee’ : 2 heaped cups.
Onion : 1 small sized finely chopped.
Tomato : 1 small sized finely chopped
Curry Leaves : 10 – 12 fresh one’s
Coriander leaves
Oil : 2 tblsp
Ghee : 1 tblsp
Homemade Butter : 1 tblsp
Salt to taste
** Masala to be Ground No. 1 :
Onions : 2 large sized chopped into small pieces
Ginger : 1 inch piece finely chopped.
Garlic : 8-10 finely chopped.
** Masala to be Ground No. 2 :
Coconut : 2 tblsp freshly grated
Dhania / Coriander Powder : 2 tsp
Jeera / Cumin Powder : 1 tsp
Haldi / Turmeric Powder : a pinch
Garam Masala Powder : ½ - ¾ tsp
Kashmiri Red Chilly Powder : 2 tblsp #
** Masala to be Ground No.3 :
Tomato : 1 large sized cut into small pieces.
** Pick, Wash and Soak the Rajma / Red bean in plenty of water overnight or for at least minimum 8 hours. Next day or after 8 hours drain off the water, rinse well and drain all excess water. Put the rajma in a pressure cooker pan along with enough water. The level of the water should be about an inch above the level of rajma in the pressure cooker. Cook the rajma on medium heat to 2 whistles, lower the heat to minimum and cook for 5-6 minutes. Once again raise the heat to medium and cook for another 2-3 whistles. Remove and keep aside for the pressure in the cooker to gets released by itself.
** Note : The cooking of rajma differs from both varieties and its shelf life. If the beans are old they take more time in cooking and vice versa. So always check the packing date on the beans. Some are so hard to cook that it takes a lot of time even in pressure cooker. Some people do add in a pinch of cooking soda to the beans while cooking for faster processing. I do not as somehow I do not like using cooking soda much.
** Once you are able to open the pressure cooker do so and check if the rajma / red beans have been cooked properly. It should be cooked to a softer texture. If not add in a little bit of water if necessary and pressure cook the same again on medium heat for 2-3 whistles. Allow to gets cooled by itself and then open the lid and check and see that they have been cooked. By now they will definitely have been cooked. Keep this ready aside.
** In a mixer grinder first add in the ingredients for Masala to be ground no. 1. ie. onion, ginger and garlic. Grind it to a smooth paste without adding in water. Just mix once in between to ensure that all are mixed properly. Remove the paste and keep it ready aside.
** In the same mixer grinder add in the ingredients for Masala to be ground no. 2 and grind to a very smooth paste adding water sparingly or that much which is absolutely necessary. You can use the rajma / red bean cooked water for grinding the masala. I always use the good water in the cooker by straining it little bit and grinding masala with the same. Keep this ready aside.
** Now Masala to be ground no. 3 ie add in the tomato cut into small pieces into the same grinder and grind to a puree consistency. Do not add in water while grinding. Remove and keep it ready aside. Now that all three are ground and ready let’s start with the rajma cooking
** In a thick bottomed kadai or pan add in the oil and ghee and bring to heat. Lower the heat and add in finely chopped onion and fry till they turn slightly brownish. Once they are evenly lightly browned add in the curry leaves and then the ground onion-ginger-garlic paste no. 1 and further fry on low heat till you get a lovely aroma. It takes about 4-5 minutes. You can increase and decrease the heat level in between.
** Now add in the ground masala no. 2 ie the coconut and spices ground together masala and further fry all till the oil slightly leaves from sides. You may spinkle a little bit of water in between if you find it getting stuck to the bottom. Now add in the chopped tomatoes and continue to fry for another few minutes. Finally add in the ground pate 3 ie tomato puree and mix well. Let come to a slow boil on low heat. Keep stirring.
** Add in the cooked rajma / red bean along with the cooked water if any. Be careful with the water, do not add in more, retain so if there is more than necessary by adding in only about a cup or two of the same. Add salt to taste and mix well. Let the curry come to full heat and boiling point on medium heat. Once you see it boiling, lower the heat add in the butter and mix well. Finally add in coriander leaves and remove from fire. Cover and keep it aside for the curry to get settled and for the aromas to seep into the curry properly.
** "Rajma (Red Bean) Curry My Style" is done and ready to be served. Usually Rajma is served with plain rice by Punjabi’s though it tastes equally good with parathas, naans or mildly flavored pulav / ghee rice. I served with plain Rice and it tasted simply awesome. Do try this Rajma curry variation and enjoy with your family and friends. This is a sure hit item during parties and young and old alike love this curry very much.
** About Konkani Saraswat Style Rice that is cooked and starch free which in Konkani we say as Vaanu ghalnu sheetHa … I am enclosing the recipe / method of preparing rice draining off the cooked water, you may please check on for the same in the link given below …….
** # About Addition of chilly Powder : Do try adding in Kashmiri Red Chilly Powder to curries whenever possible specially for non-veg curries as it always gives a lovely color to the dish when adding in oil, it simply beautiful and very appealing too. However, if you do not have the same you can always add any chilly powder of your choice. But, do take care to see to the spice level of the chilly powder, before adding on the same. Again, Kashmiri red chilly powder is less spicy and can be added on more as it gives in bulk to the gravy too. Also, You can increase or decrease the level of Chilly Powder as per your taste. However, this curry is supposed to be spicy and I myself have kept it between medium ~ spicy level. So if you want spicier you can add in another tsp of the same.
** You can use the search option for "Rajma or Red Bean" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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