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    Home » Curry » Gravy Curries » Creamy Rajma Curry

    Creamy Rajma Curry

    Published: Oct 7, 2009 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

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    Last night I made multi-grain rotis inspired from A2Z Vegetarian cuisine. I only had about ¾th cup of atta (whole-wheat flour) and had to make enough rotis for 2 people, so I added 2tbsp each of soy flour, sprouted ragi flour, buckwheat flour and besan. It made 3 rotis each, just enough to feed us both. No pictures, cos we were in a hurry to eat.

    To go along with the rotis, I made this Rajma (red kidney bean curry) inspired by a recipe of Manjula Jain that I watched on You Tube. She used a few tablespoons of besan (chickpea flour) that makes the gravy nice and thick.

    Creamy Rajma Curry

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Side Dish
    Cuisine: north indian
    Servings: 4 serving

    Ingredients

    • 1½ cups Red Kidney beans – cooked
    • 1 Onion – medium, chopped fine
    • 1 cup Tomato puree
    • 2 tbsps Besan (Chickpea flour)
    • 2 cloves Garlic – finely minced
    • 1 tsp Cumin seeds
    • 1 tsp chili powder Red
    • 1 tsp cumin Ground
    • ½ tsp Amchoor powder (dry mango powder)
    • ½ tsp Garam masala

    Instructions

    • Heat 1 tbsp oil in a large skillet; add cumin seeds and once they splutter add onions and garlic and sauté till softened.
    • Add besan and cook until it doesn’t smell raw anymore, about 2 minutes.
    • Next add tomato puree; cover and cook till the gravy starts to simmer about 3-4 minutes.
    • Now add the spice powders and kidney beans. Add 1 cup (or more) water and simmer on medium-low flame until the mixture is thickens about 10-12 minutes.
    • Season with salt and garam masala and garnish with coriander leaves. Serve with roti or rice.

    Notes

    This is my entry JFI-Rajma being hosted by Divya @ Dil Se. Indira @ Mahanandi is the brain behind JFI.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Curry

    • Stuffed Brinjal Fry Recipe
    • Bagara Baingan Recipe | Hyderabadi Baby Eggplant Curry
    • Dry Potato Curry Recipe
    • Bharli Vangi | Maharashtrian Stuffed Eggplant Curry
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    Reader Interactions

    Comments

    1. Pari Vasisht

      October 07, 2009 at 6:10 am

      Hi!Adding besan to Rajma is very new to me and sounds great!!! I must try ur version.Nice clicks again.Do drop by whenever you have time.

      Reply
    2. Priya Suresh

      October 07, 2009 at 7:25 am

      Protein packed rajma masala looks fabulous!

      Reply
    3. Jeni Treehugger

      October 07, 2009 at 9:26 am

      That looks scrummy.

      Reply
    4. Finla

      October 07, 2009 at 9:50 am

      Wow this looks so so yumm.Now just need roties to scoop them up 🙂

      Reply
    5. A 2 Z Vegetarian Cuisine

      October 07, 2009 at 4:33 pm

      Wow Rajma looks creamy & delicious. Hope you liked the roti. 6th day of Veganmofo, keep it going girl.

      Reply
    6. chakhlere

      October 07, 2009 at 8:06 pm

      curry looks very yummy and spicy. Addition of besan is new to me.

      Reply
    7. Ankita

      October 08, 2009 at 3:00 am

      Adding besan will give rajma a nice distinct taste.Nice twist to this masala curry.

      Reply
    8. Neha

      October 08, 2009 at 8:56 am

      Looks so creamy, add besan is something new, shall give it a try next time...

      Reply
    9. adriennefriend

      October 16, 2009 at 2:13 am

      This looks and sounds fabulous. I love anything with mango powder...will try this one out soon. And I like your blog so much, I am adding you to my front page!Adrienne :)http://cracktheplates.com

      Reply

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