Chamba Ka Rajma Recipe | No Onion No Garlic Authentic Indian Kidney Beans Curry

rajma

💰Cheaper: pinto beans

Pinto beans are often less expensive and can provide a similar texture.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley offers a fresh flavor while dried coriander is more economical.

Soak 1 cup of Rajma (kidney beans) overnight.

In a bowl, combine 1 cup curd with 2 tsp Kashmiri chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp dry ginger powder, 1/4 tsp turmeric, 1/4 tsp asafoetida, salt as per taste, and 2 tbsp rice flour. Mix well until a smooth curd mixture is ready.

Transfer the soaked Rajma to a pressure cooker. Add 1 cup of water.

Close the lid and pressure cook for 15 minutes until the Rajma is nicely cooked and tender.

In a pan, heat 1/2 cup ghee.

Add the whole spices (bay leaves, green cardamom, black cardamom, cinnamon sticks, star anise, mace) and fry them until fragrant.

Add 1/2 tsp cumin seeds and let them splutter.

Pour in the prepared curd mixture into the pan.

Cook the mixture on a slow flame for 5-6 minutes, stirring continuously to prevent the curd from curdling, until the oil separates and the masala is well cooked.

Add the cooked Rajma to the curd masala and mix well.

Cover the pan with a lid and cook for another 2-3 minutes to allow the flavors to meld.

Garnish with fresh coriander leaves.

Serve the delicious Chamba Ka Rajma hot with rice or roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary