Rajma is an Indian comfort food. I think it is best served with jeera (cumin) rice. Also, the dish just wouldn’t be complete without some roti. This dish is the perfect meal any day of the week as it is cheap, nutritious and comforting.

Ramja (Kidney Bean Curry)
Serves 4
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
  1. 2 cups dry red kidney beans
  2. 1 large onion, chopped
  3. 4 cloves garlic, chopped
  4. 1 2-inch piece of fresh ginger root, chopped
  5. 2 tablespoons vegetable oil
  6. 2 teaspoon clarified butter (ghee)
  7. 2 dried red chile peppers, diced into pieces
  8. 1 teaspoon cumin seeds
  9. 6 whole cloves
  10. 1 teaspoon ground tumeric
  11. 1 teaspoon ground cumin
  12. 1 teaspoon ground coriander
  13. 2 tomatoes, chopped
  14. 2 cups water
  15. 1 teaspoon white sugar
  16. kosher salt to taste
  17. 2 teaspoon garam masala
  18. 1 teaspoon ground red pepper
  19. 1/4 cup cilantro leaves, chopped
  1. Using a mortar and pestle, grind the onion, ginger and garlic into a paste.
  2. Heat the oil and butter together in the pressure cooker over a medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in hot oil until the cumin begin to pop; stir in the onion mixture and cook, stir frequently until golden brown. Season with the tumeric, cumin and ground coriander. Continue to cook for a few more moments before adding the tomatoes. Cook until the tomatoes are completely tender.
  3. Add the drained kidney beans to the pressure cooker with enough water to cover, add the additional 2 cups of water as well. Add the sugar and kosher salt. Lock the pressure cooker and bring to high heat and allow to cooker 40 minutes. Lower the pressure to low and cook for an additional 15 minutes. Release the pressure and open the cooker. Stir in the garam masala and the ground red pepper into the bean mixture; garnish with chopped cilantro and serve.
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