Easy Dump and Done Dhaba Style Rajma Recipe. An Indian Kidney Bean Curry cooked in a fragrant tomato yogurt sauce. Made within the fast pot, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice.
If you desire to make a Punjabi fall in love with you, Make a ridiculously good Rajma(Kidney Bean Curry) ie this Dhaba Style Rajma!. The simplest and most hands-off technique to whip a comforting bowl of rajma. We cook some kidney beans together with whole and ground spices then add some tomato puree and finish off with yogurt for some extra richness and creaminess. This can be a dump and done recipe, ie no standing around for multiple steps! Just add to pot and pressure cook.
To get that extra creaminess, we mash the kidney beans along into the sauce. With the entire spices this Rajma tastes especially amazing a number of hours after cooking as the entire spices bloom with time.
The cooked kidney beans absorb all of those much-loved spices they usually are simply heartwarming served with a dollop of vegan butter!
Just as much as any bean, the red kidney bean is a fantastic source of protein so this makes for a nutrient-dense option if you need a power-packed lunch or dinner. In case you don’t have any red kidney beans readily available, be happy to make use of pinto or black beans.
More recipes with red kidney beans
More Quick pot recipes
Vegan Cheese Sauce (Quick Pot Potato Carrot Cheese Sauce)
Quick Pot Dal Bukhara-Dump and Done Creamy Black lentils
Vegan Quick Pot Coconut Chicken Curry with Soy curls
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Dhaba Rajma Masala Indian Kidney Bean Curry
Easy Dhaba Style Rajma Masala Recipe. Punjabi Kidney Bean Curry cooked in a fragrant tomato yogurt sauce. Dump annd done in fast pot, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice.
Servings: 4
Calories: 98kcal
Ingredients
- 1 cup (177 g) dry dark red kidney beans soaked for 8 hours or overnight
- 1/2 cup (80 g) chopped red onion
- 1/2 inch ginger minced
- 4 cloves garlic minced
- 1 hot green chili minced or omit to maintain it low heat
- 2 black cardamoms barely opened or you should use 1 black and 1 green cardamom,
- 3 whole cloves
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri chili powder or use 3/4 teaspoon paprika
- 1 teaspoon ground coriander
- 1-2 teaspoon garam masala or chole masala powder
- 2 cups (475 ml) water
So as to add later:
- 4 ounces (115 g) tomato puree canned purée or use unseasoned tomato sauce/passata. see notes for using fresh tomato
- 1/4 cup (60 g) non-dairy yogurt or blended silken tofu or thick cashew cream or coconut cream
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek leaves (Kasoori methi)
- cilantro for garnish
Instructions
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Soak your beans if you happen to have not already and allow them to sit soaking for overnight or 8 hours then drain.
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To the inner pot of the fast pot, add a number of drops of oil and spread at the underside to avoid the beans sticking or scorching at the underside .
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Then add the drained kidney beans, ginger, garlic, onion, chili, cardamom, cloves, cumin, spices, and a pair of cups of water.
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Mix well. Close the lid and pressure cook on for 55 minutes to 1 hour. In case your beans are old, then pressure cook for 1 hour. For other pressure cookers use “pressure cook” mode. For stove top pressure cookers, add 1/4 cup more water and cook for 55 mins once the pressure indicator is on( pressure has reached).
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Let the pressure release naturally for 10 mins then quick release fastidiously. then open the lid.
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Press saute and add the tomato puree, yogurt, 3/4 teaspoon salt and fenugreek leaves and blend well.
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Mash among the beans using your spatula by mashing them on the perimeters of the fast pot.
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Proceed to cook until it involves a great boil. Taste and adjust fastidiously so as to add or adjust salt and flavor. Add more heat if needed and salt if needed.
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Then switch of saute. Let it sit for an additional couple of minutes then garnish with cilantro and serve with rice or flatbread. A little bit of vegan butter works amazingly with the rajma.
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Store in a closed container within the refrigerator for upto 4 days. Freeze for upto 2 months.Reheat in a saucepan or microwave
Notes
- Sauté the aromatics: sauté the onion ginger garlic, and chile for 4-5 mins in 2 teaspoons an oil together with the entire spices and a pinch of salt. Then switch of sautéing. Add the remainder of the ingredients and proceed.
- Fresh tomatoes: If using fresh tomatoes, purée the tomatoes with none water in a blender then cook the purée over medium heat for 6-8 mins to thicken, then use.
- To make in saucepan: Follow the steps in a big saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until the beans are tender. Then mash some beans and proceed so as to add the tomato purée yogurt etc
- Oilfree: omit the oil and vegan butter
- Double it: Time stays the identical
- Canned beans: Use 2 cans, drain, add to pot with spices snd 1 cup water(as a substitute of two cups), pressure cook 5 mins, quick release and proceed
- No Onion garlic: use zucchini as a substitute of onion, add 1/2 teaspoon more fenugreek leaves and a generous pinch asafetida if you may have some.
Nutrition
Nutrition Facts
Dhaba Rajma Masala Indian Kidney Bean Curry
Amount Per Serving
Calories 98
Calories from Fat 9
% Day by day Value*
Fat 1g2%
Saturated Fat 0.1g1%
Sodium 647mg28%
Potassium 369mg11%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 6g12%
Vitamin A 302IU6%
Vitamin C 9mg11%
Calcium 58mg6%
Iron 2mg11%
* Percent Day by day Values are based on a 2000 calorie eating regimen.
Ingredients:
- Dark red kidney beans soaked for 8 hours or overnight
- chopped red onion, ginger, and garlic are super necessary here together with hot green chili
- whole spices: black cardamom pods, whole cloves
- ground spices: cumin, Kashmiri chili powder, paprika and coriander, garam masala or chole masala powder
- tomato puree (canned purée) or use unseasoned tomato sauce lends fruitiness to the gravy
- non-dairy yogurt makes this dish wealthy and creamy and mildens the warmth of the chili. Use cashew cream or coconut cream or vegan cream cheese as a sub
- salt and fenugreek leaves round out the salty and fragrant butter flavor profiles
Suggestions:
- As an alternative of yogurt, you should use blended silken tofu or thick cashew cream
- In case you are using fresh tomatoes, purée the tomatoes with none water in a blender then cook the purée over medium heat for 6-8 mins to thick then use.
- see recipe notes for oil free, no onion garlic and stovetop options
The right way to make this Dhaba Style Rajma Recipe
Soak your beans if you happen to haven’t already and allow them to sit soaking for overnight or 8 hours then drain. To the inner pot of the fast pot, add a number of drops of oil and spread at the underside yo reduce probabilities of sticking
Then add the drained kidney beans, ginger, garlic, onion, chili, cardamom, cloves, cumin, spices, and a pair of cups of water.
Mix well. Close the lid and pressure cook on bean mode for 55 minutes to 1 hour. In case your beans are old, then pressure cook for 1 hour.
Let the pressure release naturally for 10 mins then fastidiously quick release and open the lid.
Press saute and add the tomato puree, yogurt, 3/4 teaspoon salt, and fenugreek leaves and blend well.
Mash among the beans using your spatula by mashing them on the perimeters of the fast pot.
Proceed to cook until it involves a great boil. Taste and adjust fastidiously to regulate salt and flavor. Add more heat if needed and salt if needed.
Then switch off saute. Let it sit for an additional couple of minutes then serve with rice or flatbread. Garnish with cilantro.
Alternatively, sauté the onion ginger garlic and chile for 4-5 mins in 2 teaspoon of oil together with the entire spices and a pinch of salt as step one. Then switch off sauté. Add the remainder of the ingredients and proceed to pressure cook
To make in saucepan: Follow the steps in a big saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until the beans are tender. Then mash some beans and proceed so as to add the tomato purée yogurt etc
![Indian Dhaba Wale Rajma served with rice sprinkled with cilantro]( "Indian Kidney Bean Curry")
Storage
Store in a closed container within the refrigerator for upto 4 days. Freeze for upto 2 months.
Reheat in a saucepan or microwave.
