This Vegan Rajma Recipe is a delicious twist on the popular Punjabi Rajma Masala. It is sweet and spicy, and tastes absolutely delicious when paired with some plain steamed rice.
Red kidney beans are known as Rajma in Hindi. Rajma chawal is one of the most popular North Indian dishes, prepared often in Punjabi households.
Rajma masala is a mildly spiced red kidney bean curry made with onions, tomatoes, and basic Indian spices. It is wholesome, and a great way to get some proteins in your diet.
More often than not, I do end up making the Punjabi version of Rajma masala. Or else I make some kidney bean patties or salad or throw it in some tortillas to make a quick bean and cheese quesadilla. While I love Punjabi Rajma masala, I also wanted to try something different for a change.
While scouring the web for some interesting recipes, I came across this hot and sweet kidney beans recipe and it looked very appetizing. The most appealing thing about this dish is its flavor profile, the two flavors- ‘hot’ & ‘sweet’ which are the kind of flavors I prefer in my food, some sweetness with a little heat. The maple syrup adds a nice sweet and smoky flavor to this rajma curry!
- HOW TO MAKE RAJMA?
- HOW TO MAKE RAJMA CURRY THICK?
- LOVED THIS RAJMA RECIPE? HERE ARE SOME MORE PUNJABI RECIPES FOR YOU TO TRY
- STEP BY STEP INSTRUCTIONS TO MAKE RAJMA
- HOW TO MAKE HOT AND SWEET KIDNEY BEANS?
- Rajma Recipe | Hot & Sweet Red Kidney Beans (V+GF)
HOW TO MAKE RAJMA?
Start off by soaking the dried red kidney beans 8-10 hours or overnight. Next morning, pressure cook until they are tender, but still have a bite. While the beans are cooking, start preparing the basic onion-tomato masala base seasoned with spices.
Then throw in the cooked beans, ketchup, maple syrup and let everything simmer for a good 15-20 minutes for all those amazing flavors to mingle and marry. Enjoy this simple yet tantalizing kidney bean curry with some plain steamed rice as we did, or it would even pair well with roti or paratha.
HOW TO MAKE RAJMA CURRY THICK?
You need to saute the onion-tomato mixture really well until it is reduced to a thick masala. This will be indicated by the oil oozing out from the sides of the masala.
Secondly, it is important to let the curry simmer for about 15-20 minutes after you add the cooked beans to the prepared masala. Mash some beans with the back of a ladle, this releases the starch required to thicken the curry. If the curry is too thick, add some water to thin it out. If it is too runny, continue simmering uncovered, until it thickens to your desired consistency.
Are you on a lookout for some different kidney bean recipe? Then you should definitely try this easy rajma recipe, I’m sure you will enjoy it.
LOVED THIS RAJMA RECIPE? HERE ARE SOME MORE PUNJABI RECIPES FOR YOU TO TRY
- Matar Paneer
- Kadhi Pakora
- Paneer Makhani
- Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE RAJMA
1.Wash and soak the dried red kidney beans overnight with sufficient water, cover 2 to 3 inches above the beans.
2.Next morning, pressure-cook the drained beans with sufficient water on high heat for 2 whistles then reduce the heat to medium and cook for another 15 minutes. Once the pressure has stabilized, open the cooker and check if the beans are cooked. They should be soft to touch. Reserve the stock.
3.Heat oil in a deep bottomed pan; add all the whole spices, cumin seeds, and onions. Sauté on medium-low heat till the onions turn translucent, about 5 to 6 minutes.
4.Add the minced ginger garlic and sauté till the ginger garlic is fragrant.
5.Add the tomato puree or chopped tomatoes along with the cayenne pepper, cumin powder, black pepper powder, curry powder and 1/4 cup of water, cook stirring on medium-low heat until the water evaporates and oil is separated from sides of the pan.
6.Add the cooked red kidney beans along with a cup of the reserved stock; add more water if required, if you find the stock less.
7.Let the beans come to a boil, add the ketchup, maple syrup, and salt, give everything a good stir.
8.Cover the pot and let it simmer on low heat for 15 to 20 minutes until the desired consistency is achieved. You may mash some beans with the back of the ladle to make the curry thicker.
9.Once done, transfer to a serving dish, garnish with freshly chopped cilantro. Serve with steamed rice or any Indian flatbread.
NOTES
- How to cook rajma/kidney beans without a pressure cooker? Add 8 to 10 cups of water in a large pot, put in the soaked and drained beans, season with salt. Bring to a boil then reduce the heat to medium-low, cover with a lid and cook for 30 to 40 minutes or until the beans are well done. Keep checking the water level, to avoid drying the beans.
2.If you are using canned beans, drain them well and add them directly to the prepared masala.
3.I’ve replaced maple syrup with honey a couple of times when I’ve run out of maple syrup, and it still tasted delicious, of course, the maple syrup is an important element in this dish which also gives it a distinct smoky flavor, but honey can be a good substitute for the sweetness.
4.I’ve tried this dish earlier with tomato puree instead of chopped tomatoes, and the final outcome was the same as using chopped tomatoes, the only thing with using tomato puree is the rich red color that comes from using it.
HOW TO MAKE HOT AND SWEET KIDNEY BEANS?
Rajma Recipe | Hot & Sweet Red Kidney Beans (V+GF)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups dried red kidney beans
- 2-3 tbsp vegetable oil
- Whole garam masala, 1 inch cinnamon stick, 4 green cardamom pods, ½ teaspoon whole black pepper, 6 cloves, 1 bay leaf
- 1/2 tsp cumin seeds
- 1 large red onion, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup tomato puree or 4 large tomatoes, chopped
- 1 ½ tsp curry powder
- ½ tsp cumin powder
- 1 tsp red chilli powder/cayenne pepper
- ½ tsp ground black pepper
- 2 tbsp tomato ketchup
- 3-4 tbsp maple syrup
- Salt, as per taste
- Fresh chopped cilantro, for garnish
Instructions
- Wash and soak the dried red kidney beans overnight with sufficient water, cover 2 to 3 inches above the beans.
- Next morning, pressure-cook the drained beans with sufficient water on high heat for 2 whistles then reduce the heat to medium and cook for another 15 minutes. Once the pressure has stabilized, open the cooker and check if the beans are cooked. They should be soft to touch. Reserve the stock.
- Heat oil in a deep bottomed pan; add all the whole spices, cumin seeds, and onions. Sauté on medium-low heat till the onions turn translucent, about 5 to 6 minutes.
- Add the minced ginger garlic and sauté till the ginger garlic is fragrant.
- Add the tomato puree or chopped tomatoes along with the cayenne pepper, cumin powder, black pepper powder, curry powder and 1/4 cup of water, cook stirring on medium-low heat until the water evaporates and oil is separated from sides of the pan.
- Add the cooked red kidney beans along with a cup of the reserved stock; add more water if required, if you find the stock less.
- Let the beans come to a boil, add the ketchup, maple syrup, and salt, give everything a good stir.
- Cover the pot and let it simmer on low heat for 15 to 20 minutes until the desired consistency is achieved. You may mash some beans with the back of the ladle to make the curry thicker.
- Once done, transfer to a serving dish, garnish with freshly chopped cilantro. Serve with steamed rice or any Indian flatbread.
Notes
- How to cook rajma/kidney beans without a pressure cooker? Add 8 to 10 cups of water in a large pot, put in the soaked and drained beans, season with salt. Bring to a boil then reduce the heat to medium-low, cover with a lid and cook for 30 to 40 minutes or until the beans are well done. Keep checking the water level, to avoid drying the beans.
- If you are using canned beans, drain them well and add them directly to the prepared masala.
- I’ve replaced maple syrup with honey a couple of times when I’ve run out of maple syrup, and it still tasted delicious, of course, the maple syrup is an important element in this dish which also gives it a distinct smoky flavor, but honey can be a good substitute for the sweetness.
- I’ve tried this dish earlier with tomato puree instead of chopped tomatoes, and the final outcome was the same as using chopped tomatoes, the only thing with using tomato puree is the rich red color that comes from using it.
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Rajma Recipe | Hot & Sweet Red Kidney Beans (V+GF)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups dried red kidney beans
- 2-3 tbsp vegetable oil
- Whole garam masala, 1 inch cinnamon stick, 4 green cardamom pods, ½ teaspoon whole black pepper, 6 cloves, 1 bay leaf
- 1/2 tsp cumin seeds
- 1 large red onion, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup tomato puree or 4 large tomatoes, chopped
- 1 ½ tsp curry powder
- ½ tsp cumin powder
- 1 tsp red chilli powder/cayenne pepper
- ½ tsp ground black pepper
- 2 tbsp tomato ketchup
- 3-4 tbsp maple syrup
- Salt, as per taste
- Fresh chopped cilantro, for garnish
Instructions
- Wash and soak the dried red kidney beans overnight with sufficient water, cover 2 to 3 inches above the beans.
- Next morning, pressure-cook the drained beans with sufficient water on high heat for 2 whistles then reduce the heat to medium and cook for another 15 minutes. Once the pressure has stabilized, open the cooker and check if the beans are cooked. They should be soft to touch. Reserve the stock.
- Heat oil in a deep bottomed pan; add all the whole spices, cumin seeds, and onions. Sauté on medium-low heat till the onions turn translucent, about 5 to 6 minutes.
- Add the minced ginger garlic and sauté till the ginger garlic is fragrant.
- Add the tomato puree or chopped tomatoes along with the cayenne pepper, cumin powder, black pepper powder, curry powder and 1/4 cup of water, cook stirring on medium-low heat until the water evaporates and oil is separated from sides of the pan.
- Add the cooked red kidney beans along with a cup of the reserved stock; add more water if required, if you find the stock less.
- Let the beans come to a boil, add the ketchup, maple syrup, and salt, give everything a good stir.
- Cover the pot and let it simmer on low heat for 15 to 20 minutes until the desired consistency is achieved. You may mash some beans with the back of the ladle to make the curry thicker.
- Once done, transfer to a serving dish, garnish with freshly chopped cilantro. Serve with steamed rice or any Indian flatbread.
Notes
- How to cook rajma/kidney beans without a pressure cooker? Add 8 to 10 cups of water in a large pot, put in the soaked and drained beans, season with salt. Bring to a boil then reduce the heat to medium-low, cover with a lid and cook for 30 to 40 minutes or until the beans are well done. Keep checking the water level, to avoid drying the beans.
- If you are using canned beans, drain them well and add them directly to the prepared masala.
- I’ve replaced maple syrup with honey a couple of times when I’ve run out of maple syrup, and it still tasted delicious, of course, the maple syrup is an important element in this dish which also gives it a distinct smoky flavor, but honey can be a good substitute for the sweetness.
- I’ve tried this dish earlier with tomato puree instead of chopped tomatoes, and the final outcome was the same as using chopped tomatoes, the only thing with using tomato puree is the rich red color that comes from using it.
This cherry clafoutis, a classic French dessert, is elegant, delicious, and super easy to put together!
Hi guys!
First and foremost wishing all the mommies a happy Mother’s Day!!
I would like to dedicate today’s post to my lovely Mom and Mom-in-law who have been amazing mother’s standing strong through all the bumps in the road, setting an example for me to follow. Love you both ☺
To celebrate this day I made Cherry Clafoutis (Clafoutis aux cerises) . Sounds fancy? Yup, it is a pretty fancy French dessert name but requires absolutely no expertise to make one.
- What is Clafoutis?
- Step by step instructions to make Cherry Clafoutis
- HOW TO MAKE CHERRY CLAFOUTIS?
- Cherry Clafoutis | Clafoutis Aux Cerises
What is Clafoutis?
Clafoutis pronounced as klah-foo-tee is a yummy French dessert, wherein fruits (traditionally unpitted cherries) are placed at the bottom of a generously buttered baking dish followed by a thick dense pancake-like batter poured over it, and baked to a lovely golden brown crust. It is best served warm, with whipped cream or creme fraiche or even ice cream
This dessert originated in the French region of Limousin, known for its abundance of cherry produce. Cherry is known as cerise in French and hence the name of this dessert. You can easily make clafoutis with any other seasonal fruits too.
My good friend, James, shared this recipe for cherry clafoutis almost a year ago! I was just lazy then, and never got to making it! I’m so glad I did end up trying it today!
What are you waiting for? Go try this easy fresh dessert recipe. It’s as easy as 1 2 3! Serve it warm for dessert or even breakfast, I bet you will love it!
Step by step instructions to make Cherry Clafoutis
NOTES:
HOW TO MAKE CHERRY CLAFOUTIS?
Cherry Clafoutis | Clafoutis Aux Cerises
Ingredients1x2x3x
- 1-(15) oz can pitted, sweet dark red cherries, drained
- 1/2 cup + 1 tablespoon caster sugar
- 1 tsp cornflour
- 1/3 cup all-purpose flour
- 4 large eggs
- pinch of salt
- 1 cup whole milk
- finely grated zest of half a lemon
- 2 tsp vanilla extract
- 1 tsp icing sugar for garnish
Instructions
- Preheat the oven to 350 degrees Using a little oil or butter, generously grease a 1.5-liter casserole dish or ramekins or 10-inch cast iron skillet.
- Pour the cherries in a bowl, discard the heavy syrup.
- Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.
- In an electric mixer, beat the eggs, with the salt and sugar to blend.
- Sift the flour and add it into this mixture beating it on low speed. Add the milk, lemon zest, plus vanilla extract, beat on medium-low to blend well.
- Pour this mixture in the cast iron skillet/casserole dish or ramekins over the cherries.
- Place the cast iron in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 minutes or until it is set in the middle and lightly browned on top. Serve warm with icing sugar sifted over or with ice cream.
Notes
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
