How to Make Rajma Curry Thick: Perfect Recipe

In this article, we’ll explore How to Make Rajma Curry Thick that will leave your taste buds dancing with delight. So, roll up your sleeves, and let’s dive into the world of culinary expertise.

Introduction

Rajma curry, also known as kidney bean curry, is a popular North Indian dish loved for its rich and creamy texture. While some prefer a thinner consistency, many relish a thick and luscious gravy that clings to the beans and infuses every bite with flavor.

Ingredients You’ll Need

Before we embark on our culinary journey, it’s crucial to gather all the necessary ingredients. Here’s what you’ll need:

For the Rajma Curry:

  1. 1 cup of dried kidney beans (rajma)
  2. 3 cups of water (for soaking rajma)
  3. 2 tablespoons of vegetable oil
  4. 1 large onion, finely chopped
  5. 2 tomatoes, pureed
  6. 1 tablespoon of ginger-garlic paste
  7. 1 green chili, finely chopped (adjust to taste)
  8. 1 teaspoon of cumin seeds
  9. 1 teaspoon of turmeric powder
  10. 1 teaspoon of red chili powder (adjust to taste)
  11. 1 teaspoon of coriander powder
  12. 1 teaspoon of garam masala
  13. Salt to taste
  14. Chopped fresh coriander leaves for garnish

For Thickening the Curry:

  1. 1/4 cup of fresh cream
  2. 1/4 cup of cashew paste (cashews soaked in water and blended)
  3. 1/4 cup of milk
  4. 2 tablespoons of butter

Step-by-Step Instructions for : How to Make Rajma Curry Thick

Now that we have our ingredients ready, let’s get into the nitty-gritty of making that perfect, thick rajma curry.

Step 1: Soaking the Rajma

  1. Begin by rinsing 1 cup of dried kidney beans (rajma) thoroughly.
  2. Place the rajma in a bowl and cover it with 3 cups of water. Let it soak overnight or for at least 6 hours.

Step 2: Cooking the Rajma

  1. Drain the soaked rajma and transfer them to a pressure cooker.
  2. Add 4 cups of water and a pinch of salt. Pressure cook the rajma until they are soft and tender (usually takes about 4-5 whistles).
  3. Set the cooked rajma aside.

Step 3: Preparing the Gravy

  1. Heat 2 tablespoons of vegetable oil in a large pan.
  2. Add 1 teaspoon of cumin seeds and let them splutter.
  3. Add the finely chopped onions and sauté until they turn golden brown.
  4. Stir in the ginger-garlic paste and chopped green chili. Cook for another 2 minutes.
  5. Add the pureed tomatoes and cook until the oil separates from the mixture.
  6. Now, add the dry spices – turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for a few minutes until the oil starts to release from the spices.

Step 4: Thickening the Curry

  1. Lower the heat and add 1/4 cup of fresh cream to the tomato-onion mixture. Stir well.
  2. Incorporate the cashew paste and milk into the gravy. This will add thickness and a creamy texture.
  3. Allow the curry to simmer for 5-7 minutes until it thickens to your desired consistency.
  4. Finally, add the cooked rajma and simmer for an additional 10-15 minutes, allowing the flavors to meld together.

Step 5: Serving

  1. Garnish your thick rajma curry with chopped fresh coriander leaves.
  2. Drizzle 2 tablespoons of butter on top for that extra richness.

Health Benefits of Rajma

Rajma, also known as kidney beans, is a popular legume in Indian cuisine. It is a good source of protein, fiber, and vitamins and minerals, making it a healthy addition to the diet. Here are some of the health benefits of rajma:

  • Regulates blood sugar: Rajma is a low-glycemic index food, which means it does not cause a sharp spike in blood sugar levels after eating. This makes it a good choice for people with diabetes or prediabetes.
  • Heart healthy: Rajma is a good source of soluble fiber, which can help to lower cholesterol levels. It is also a good source of potassium, which can help to lower blood pressure.
  • Prevents cancer: Rajma contains antioxidants, which can help to protect cells from damage. It is also a good source of folate, which is important for cell growth and repair.
  • Sustains weight loss: Rajma is a low-calorie food that is high in protein and fiber. This makes it a good choice for people who are trying to lose weight or maintain a healthy weight.
  • Strengthens bones: Rajma is a good source of magnesium, which is important for bone health. It is also a good source of iron, which can help to prevent anemia.

In addition to these health benefits, rajma is also a versatile and affordable food. It can be cooked in a variety of ways, such as in soups, stews, salads, and burgers.

Conclusion

There you have it – a delectably thick and creamy rajma curry that’s bound to satisfy your taste buds. The secret to its thickness lies in the addition of fresh cream, cashew paste, and milk, which create a luscious gravy that clings to the rajma beans. So, why wait? Gather your ingredients and treat yourself to this delightful dish today!

FAQs (Frequently Asked Questions)

1. Can I use canned kidney beans instead of dried ones?

While it’s possible, using dried kidney beans and soaking them overnight will give you a better texture and flavor.

2. Is there a vegan alternative to fresh cream and butter?

Yes, you can use coconut cream instead of fresh cream and plant-based butter for a vegan-friendly version.

3. Can I make the curry less spicy?

Of course! Adjust the quantity of red chili powder and green chili to your preferred spice level.

4. How long does the rajma curry stay fresh in the refrigerator?

Properly stored, it can stay fresh for up to 3-4 days in the refrigerator.

Thank You…!

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