Punjabi Rajma Recipe

Punjabi Rajma
'Curried' Red Kidney Beans
Submitted By: Taz


2 Cups Dried Kidney Beans (Rajma) – picked and rinsed
4 Roma Tomatoes (Tamatar) – seeded and chopped
1 medium Onion (Pyaz) – chopped
1 inch piece Fresh Ginger (Adrak) – grated into a paste
¼ inch piece Fresh Ginger (Adrak) – chopped fine
4 cloves Fresh Garlic (Leh-sun) – grated into a paste
2 cloves Fresh Garlic (Leh-sun) - sliced thin
2 Fresh Green Chiles (Hari Mirch) – seeded and minced
1 Whole Green Chile (Hari Mirch)
¼ cup Fresh Coriander Leaves (Dhania Patta) – chopped
¼ Cup Plain Yogurt (Dahi)
2 tsp Garam Masala
1 tsp Cumin Seeds (Jeera)
1 tsp Kashmiri Chile Powder (Kashmiri Mirchi)
½ tsp Coriander Powder (Dhania)
¼ tsp Turmeric Powder (Haldi)
¼ tsp Whole Cloves (Luang)
2 Black Cardamom Pods (Badi Elaichi)
2 Tbs Ghee
Kosher Salt (Namak) to taste
Additional Fresh Coriander Leaves (Dhania Patta) - chopped
A Drizzle of Heavy Cream (Malai)

  1. Place picked and rinsed kidney beans in a large bowl along with 6 cups of water - Allow to soak at room temperature for a minimum 8 hours (over night for better results)
  2. Drain the kidney beans and transfer to a large pot along with chopped ginger, sliced garlic, whole chile, and enough water to cover by 2 inches - Bring to a boil over medium-high heat and allow to boil for 10 minutes - Reduce to a bare simmer and allow to cook loosely covered until beans are tender (apx 90 minutes)
  3. About 20 minutes before beans are finished simmering, heat ghee in a medium skillet, wok, or kadahi over medium-high heat - Once ghee is hot, add the cumin seed, whole cloves, and black cardamom pods - Sauté until seeds 'crackle' - Add onion and sauté until browned (apx 10 minutes) - Add garlic paste, ginger paste, and minced green chile - Sauté for 2-3 minutes
  4. Add garam masala, Kashmiri chile powder, turmeric powder, coriander powder, turmeric powder, and ½ tsp salt - Sauté for 3-5 minutes or until mixture is very dry (DO NOT BURN) - Add tomatoes to the mixture and sauté for 2-3 minutes - Add 3 Tbs of water to deglaze the skillet and immediately transfer to the simmering rajma along with the coriander leaves and mix well - Allow to simmer (covered) for an additional 10-15 minutes - Remove from heat and add yogurt - Mix thoroughly
  5. Adjust seasoning and serve hot garnished as desired along with basmati rice, naan, or chapatti

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