Kashmiri Rajma Capsicum Curry

Rajma is the most popular Punjabi recipe which goes well with roti, parathas, naan and rice.

Rajma (Kidney Beans) are very good source of iron, magnesium, protein and cholesterol lowering fiber. Rajma contains high amount of vitamin K which provides essential nutrition for both brain and nervous system.

My today's recipe of Rajma is no onion no garlic recipe. In this recipe  I'm using Kashmiri Rajma. Have a look at image, as having different qualities of rajma with me..

We prepare rajma in different ways, my mom's favorite recipe is Rajma in Garlic and Coriander Chutney, which I will be sharing very soon with all of you.

In today's recipe Rajma are first boiled and then cooked in tomato puree with capsicum and tamarind pulp and spiced with coriander and red chilly powder.

✔Required

✒150 gms Rajma 

✒2 no. Tomatoes (puree)

✒1 no. capsicum (very finely chopped)

✒1tsp tamarind pulp

✒1tsp cumin seeds

✒1tbsp cooking oil

✔Dry Ingredients:

✒2tsp Red chilly Powder

✒1tsp Turmeric Powder

✒2tsp Coriander Powder

✒½tsp asafetida (hing)

✒salt to taste

Steps:

Step 1: Soaking of Rajma

◾First wash and then soak the beans in water for overnight or for seven - eight hours.

Step 2: Pressure Cooking of Rajma

◾Before cooking the beans, regardless of pre-soaking method, drain the liquid and rinse the beans under running tap water. 

◾Pressure cook the soaked Rajma in 4 cups of water with one tsp salt until Rajma is soft and tender. (Go for 5-6 whistles in pressure cooker and then slow flame cooking for 2-3 minutes).

◾We need properly cooked rajma. After opening, drain the liquid from rajma, as that should be discarded and not to be used in cooking.

Step 3: Mise en place

◾Puree Tomato's in blender or mixer grinder.

◾Very finely chop capsicum

◾Finely chop ginger and green chillies

Step 4: Cooking Time

◾Heat oil, add cumin seeds when starts popping, slow the flame add asafetida (hing) and then tomatoes puree, green chilies and ginger finely chopped. Now cook tomato puree on high flame for 3-5 minutes.

◾Add dry ingredients and tamarind pulp. Mix all well, now its time to add rajma.

◾And 150 ml water, adding water depend on you, I prefer semi liquid consistency as that goes well with roti. If you want to eat with rice then add 200-250ml water.

◾Cook them on high flame for 2 minutes, then add capsicum, cover the lid and cook for 4-5 minutes on slow flame. Our Rajma is ready to serve. Garnish with coriander leaves and finely chopped capsicum..