Pahari Rajma
Red kidney beans, grown widely in the Chamba and Bharmour hills, slow-cooked in an onion-tomato gravy flavoured with local spices.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Pressure cooker
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 6 g
- carbs
- 32 g
- fibre
- 10 g
- protein
- 12 g
- calories
- 230 kcal
Instructions
- 1
Pressure cook the soaked rajma (kidney beans) with salt until soft, about 6-7 whistles.
- 2
Heat mustard oil in a kadai (deep curved pan). Add cumin seeds and let them sizzle.
- 3
Add the onions. Fry them until they turn golden brown.
- 4
Add the garlic-ginger paste. Cook until it smells fragrant.
- 5
Add tomato puree, turmeric, chilli and coriander powder. Cook until the oil separates.
- 6
Add the boiled rajma along with its cooking liquid.
- 7
Simmer for 20-25 minutes. Mash a few beans to thicken the gravy.
- 8
Adjust the seasoning to taste and serve hot.
Chef's tips
Mash some beans against the side of the pan to thicken the gravy naturally without any extra thickeners.
Ingredient substitutions
- rajma → any red kidney beans variety
Storage
Refrigerate for up to 3 days.
Reheating
Reheat on the stovetop with a splash of water.
Common mistakes to avoid
- •Undercooking the beans so they stay hard in the centre.
Serving suggestions
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