🌟 Restaurant-Style Rajma (Kidney Bean Curry)

Servings: 4

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Total Time: 1 hour

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🛒 Ingredients:

For the Rajma (Kidney Beans):

• Dried red kidney beans – 1.5 cups (soaked overnight in water) or 2 cans of canned kidney beans (drained)

• Water – as required for cooking

• Salt – to taste

For the Gravy:

• Oil or ghee – 3 tablespoons

• Cumin seeds – 1 teaspoon

• Bay leaf – 1

• Cinnamon stick – 1-inch piece

• Green cardamom – 2 pods

• Cloves – 3

• Onion – 1 large, finely chopped

• Tomato – 2 medium, pureed (or 1 cup canned tomato puree)

• Ginger-garlic paste – 1 tablespoon

• Green chili – 1, slit (optional for heat)

• Cashew nuts – 8-10 (soaked in warm water for 10 minutes)

• Fresh cream – 2 tablespoons (optional for richness)

Spices:

• Turmeric powder – ½ teaspoon

• Coriander powder – 1 teaspoon

• Cumin powder – 1 teaspoon

• Red chili powder – 1 teaspoon (adjust to taste)

• Garam masala – 1 teaspoon

• Kasuri methi (dried fenugreek leaves) – 1 teaspoon (optional for extra flavor)

• Salt – to taste

For Garnish:

• Fresh coriander leaves – chopped

• A swirl of fresh cream (optional)

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🍳 Instructions:

1. Cook the Rajma (Kidney Beans):

• Soak dried kidney beans overnight in water. Drain and rinse before cooking.

• In a pressure cooker, add soaked kidney beans, 4 cups of water, and a pinch of salt.

• Cook for 4–5 whistles or until the beans are soft.

• If using canned beans, skip this step and proceed to the gravy preparation.

2. Prepare the Gravy:

• Heat oil or ghee in a large pan over medium heat.

• Add cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves. Let them sizzle for 30 seconds.

• Add finely chopped onion and sauté until golden brown.

• Stir in ginger-garlic paste and green chili. Cook for 1-2 minutes until fragrant.

• Add the tomato puree and cook on medium heat until the oil separates from the masala (about 5–7 minutes).

3. Add Spices:

• Add turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well.

• Blend the soaked cashews into a smooth paste and add it to the masala. This will give the gravy a rich, creamy texture.

• Cook the masala for 5-7 minutes until the oil starts to separate.

4. Combine Rajma and Gravy:

• Once the kidney beans are cooked, add them to the gravy.

• Add water to achieve your desired consistency (more water for a thinner gravy, less for a thicker one).

• Stir gently, and let the curry simmer for 10–15 minutes. This allows the beans to absorb the flavors.

5. Add Fresh Cream and Garam Masala:

• Stir in fresh cream (optional) for extra richness.

• Sprinkle garam masala and kasuri methi (if using), and give the curry a final mix.

6. Garnish and Serve:

• Garnish with chopped fresh coriander.

• Serve hot with steamed basmati rice, jeera rice, or roti.

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🎯 Pro Tips for Restaurant-Style Rajma:

• Soaking the beans overnight gives them a smoother texture and reduces cooking time.

• Cashew paste makes the gravy silky and rich, giving it that restaurant-like smoothness.

• If you have a blender, blending the cooked rajma with some of the gravy will make the curry thicker and even creamier.

• Garam masala is essential for that signature depth of flavor, but add it at the end for the freshest aroma.