We’re still grateful that Rajma, that rich kidney bean curry that hails from the Punjab, came up on our food radar some years ago. Rajma is rarely on menus at Indian restaurants here in the States which is a shame, because it’s super delicious. Loaded with warming and healing spices, it’s comfort food particularly suited to winter, especially the cold, wet ones.
We stumbled upon it because we were after something beyond kidney beans in hearty Southwestern bean chilis and tomato-based soups. We had roughly 25 pounds of red kidney beans in the pantry (stored in 3 pound long-term Mylar bag storage packets). We needed kidney bean ideas. This recipe is a reminder why we store this food in the first place. Bless the humble bean!
Rajma is easy to make though like other Indian dishes, the list of ingredients can seem daunting. There is a basic rule for this: Seeds, Pastes, Powders and Leaves, which is the order the ingredients should be added. It’s the way they’re listed here too. And, like much Indian food, it tastes better the next day so plan ahead!
Enjoy with chutney, pickles and other condiments of your choice. Namaste.