Today, I felt like eating kidney beans, also known as rajmah in Hindi. What instantly popped in my mind was typical Indian rajmah curry with its rich consistency and a nice taste of various mixed spices. I got inspired by the traditional Punjabi recipe typical for North India that I got from the locals. However, as I like to experiment, I came up with a little twist. 😉
What I really love about living in India is that I have an easy access to a wide choice of vegetarian meals anywhere (I wasn’t that lucky in Europe). And since legumes are one of the main sources of protein that is crucial for our diet, they are eaten here on a daily basis. Most of the time, the Indians prepare dal (cooked legumes in a form of a soup) and eat it with rice or chapatti (unleavened flatbread).
You should be able to get all the ingredients this recipe calls for in your local store. What I recommend to do is to at least triple the quantity of all the spice, mix it together and store it on your herb & spice rack. There are many recipes that this mixture will perfectly go with, for example mushroom goulash (recipe coming soon).
Fresh rajmah, curry and Punjab
It goes without saying that you should prepare the curry from fresh kidney beans. Forget about their canned versions and soak your beans overnight or at least for 8 hours. The longer you soak them, the less time it’ll take to cook them. If you have a pressure cooker (which I highly recommend), the cooking time won’t take you more than 30 minutes.
Hearty sauces are common for Punjab and North India in general. I think it’s because thick curries are exactly what you crave in the wintertime. And believe me when I say that it does get cold especially when you live at the foot of the majestic Himalayas. 😉
You can serve rajmah curry with jeera rice (cumin rice) or any other kind of your favorite bread.
Did you enjoy this recipe? Don’t forget to leave a comment to let me know what you think. 😉