Rajma masala or rajma curry is a staple food in the households of North India. How about adding some keema to make it more delicious and nutritious? Rajma keema Curry is an ultimate delicious combination of rajma (kidney beans) and keema (goat mince) with onion, tomatoes and some assorted Indian spices. This recipe is an adaptation of the famous Spanish dish ‘Chili Con Carne’, also called Chilli. It means ‘chilli with meat’. It is a protein-packed spicy stew that goes very well with boiled rice, jeera rice or any Indian bread. This curry tastes even better the next day. The beans and keema absorb all the flavours so well overnight, so the taste increases the next day. You can use the canned beans. However, freshly boiled kidney beans give a fantastic result.
Utensil and Tools
- Prestige Clip On Aluminium Pressure Cooker with Glass Lid
- Prestige Svachh, Nakshatra Duo Red Handi
- Borosil Glass Mixing Bowl
- Pyrex Glass Measuring Cup
- Godrej Cartini Fine Dicing Knife
- Wonderchef Nutri Blend
- we3 Silicone Spatula
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
Ingredients
- ½ cup Rajma (Kidney Beans) 125 gm
- 250 gm Keema (Goat Mince)
- 200 gm Onion 3 medium
- 200 gm Tomato 2 medium
- 4 tbsp Ghee (Clarified Butter)
- 2 leaves Bay Leaf
- ¼ tsp Hing (Asafoetida)
- 1 tbsp Ginger Garlic Paste
- 1 tsp Green Chilli Paste
- 1¼ tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 3 cups Water
- Coriander Leaves for garnishing
Video
Instructions
- Take a bowl and add the dry rajma. Add water and soak it for 8-10 hours (preferably overnight)
- Rinse the soaked rajma with clean water 2-3 times. Take a pressure cooker and add 1 ½ of water, ½ teaspoon salt and soaked rajma. Close the lid and cook it on a high flame. After 1 whistle, switch the flame to low and cook it for 15 minutes on low flame. Turn off the flame and let the pressure release of the pressure cooker.
- Strain the cooked rajma. Keep the cooked rajma and rajma stock aside.
- Meanwhile, finely chop the onions and make a puree of the tomatoes.
- Heat ghee in a pressure cooker on a medium flame. Add bay leaves and hing.
- Add finely chopped onions and stir it well. Cook the onions for 5 minutes until soft and translucent.
- Add the keema and mix it well. Cook the keema with onions on medium-low flame for 8-10 minutes until all the moisture dries up.
- Add the ginger-garlic paste and green chilli paste, mix it well and cook it for 2 minutes until the raw smell goes away.
- Add tomato puree, coriander powder, turmeric powder, Kashmiri chilli powder, garam masala powder and salt. Mix it well and cook it for 8-10 minutes on low flame until the raw smell of spices goes away and ghee starts releasing from the sides.
- Add the cooked rajma and mix it well. Cook it for 2 minutes with the keema mixture and mash some rajma; this step will make the curry more smooth and creamier.
- Add the rajma stock and 1 ½ cup of water. Mix it well and close the lid of the pressure cooker and cook it on a high flame. After 1 whistle, switch the flame to low and cook it for 1 minute.
- Turn off the flame and let the pressure release of the pressure cooker. Open the lid and adjust the consistency and seasoning.
- Rajma keema curry is ready to serve. Garnish it with fresh coriander leaves and green chillies.
Nutrition
Serving: 4personCalories: 425kcalCarbohydrates: 22gProtein: 17gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 84mgSodium: 72mgPotassium: 678mgFiber: 6gSugar: 4gVitamin A: 602IUVitamin C: 12mgCalcium: 65mgIron: 3mg
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