WHAT IS RAJMA?
Quick 20-Minute Indian Rajma (Stovetop) is red kidney beans curry. It’s delicious and flavorful. It kind of reminds me of Indian version of chili. It’s made on a stovetop and packed with flavor in every bite. This recipe is purely originated in North India. This Indian dinner recipe reminds my husband of his childhood days he’d come home and his mother would make this recipe often. Rajma is also packed with protein and yet it’s a vegetarian recipe. This recipe is made with a canned kidney beans to cut the cooking time, but you’re more than welcome to make this without canned red kidney beans.
WHY WE ARE FANS OF THIS RECIPE?
INGREDIENTS
Red Kidney Beans- I used canned red kidney beans to save cooking time. Onion- I used red onion but you’re more than welcome to use yellow onion. Make sure onion is roughly chopped and don’t make the onion brown it has be translucent. Olive oil- You can use any type of natural oil in this recipe I used olive oil. Powdered and whole spices- These spices will give lots of flavor to the recipe. Ginger Garlic Paste- I used homemade ginger garlic paste but you can use store-bought. Tomato puree- Make tomato puree with the amount of tomatoes written in the recipe card.
HOW TO MAKE RAJMA?
HOW TO STORE RAJMA?
Rajma is stored in container with an airtight lid. When stored in the fridge it should be good for 4-5 days. When Rajma stored in the freezer it good for 1-2 months without losing texture or its taste.
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