Rajma curry recipe with yogurt (Dahi wale rajma)- different that usual punjabi rajma recipe. Gravy is made from yogurt and spiced with few spices.
At home, we love traditional punjabi rajma with paratha as a meal. But one day while reading 660 Curries
cookbook, I came across to this recipe. It looked quite different as per the ingredients list. But still I went ahead and gave it a shot. Oh boy!! we just love it. Now it is regular in my kitchen.
We are cooking the good amount of yogurt till all the water is evaporated. Because of this process gravy will get the sour, tangy taste even though we have not started with sour yogurt.
We are starting with little amount of oil/fat here. But still because of the addition of yogurt, you will notice the fat is floating on top of the curry. That is normal.
Check out more yogurt based gravy
Khatta moong // Dahi aloo
How to make rajma curry (Step by Step Recipe with Photos):
1) Wash rajma under running cold water till water runs clear. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and use beans in the recipe. Soak them in enough water for at least 8 hours or overnight. It should get bigger in size after soaking. This helps to reduce the cooking time.
2) Now discard the soaking water and add rajma to the pressure cooker with 1 ½ cups of fresh water. Close the lid and put the weight on. Cook it for 1 whistle on HIGH then reduce the heat to low and cook for another 10 minutes. Let the pressure go down by itself and then open the cover. This cooking time may vary depends on the type or quality of your rajma. So cook accordingly. After pressure cooking the rajma, they should be soft and some of them will open up.
3) Heat the oil in a pan on medium heat. Once hot add chopped onions. Add salt to speed up the process.
4) Cook till onions are soft and translucent or light pink in color.
5) Now lower the heat or remove the pan from gas. Add whisked yogurt.
6) And immediately mix it to prevent it from curdling. Turn the heat back on medium.
7) Bring it to a simmer.
8) Cook with stirring every 2 minutes till it becomes thick paste and you will notice the fat is appeared on the sides.
9) Now add turmeric powder, red chili powder and coriander powder.
10) Mix well and cook for a minute.
11) Now add cooked beans.
12) Mix well.
13) Also add its cooking water. If needed add fresh extra water.
14) Mix well and bring it to a simmer.
15) Let it simmer for 3-4 minutes. Since we have used good amount of yogurt, fat will float on top even though we have not started with that much fat.
16) As you stir, the fat will disappear. Turn off the stove.
Rajma curry is ready to serve. If not serving it right away then keep it covered till the time of serving.
Serving suggestion: Serve this dahiwale rajma with plain paratha or roti/phulka. Serve onion lachha or kachumber on side.
Notes:
- Whenever you cook with dried beans, Soaking overnight is must. This soaking process reduces the cooking time. But no worries if you forget to soak it a day before. Here is quick soaking method for you. Take beans and plenty of water in a pan. Bring the water to a rolling boil and let it boil for 2-3 minutes. Then turn off the stove and cover tightly with lid and let it sit for 1 hour. Voila, after 1 hour your beans are at the same stage where you have after overnight soaking.
- Make sure that yogurt is not sour. Otherwise gravy will taste too sour.
- At the time of adding yogurt, lower the heat to lowest or remove the pan from the gas. This prevents it from separating or curdling.
- Also it is important to stir every 2 minutes to prevent it from curdling.
Rajma curry recipe with yogurt (Dahiwale rajma recipe)
Ingredients
For pressure cooking:
- ¾ cup Rajma (Red kidney beans)
- 2 cups Water
For rajma curry:
- 1 ½ tablespoons Oil
- 1 medium or ¾ cup Red onion finely chopped
- 1 cup Plain Yogurt (dahi or curd) whisked
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 ½ teaspoons Garam masala
Instructions
Prepping and cooking rajma:
- Wash rajma under running cold water till water runs clear. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and use beans in the recipe.
- Soak them in enough water for at least 8 hours or overnight.
- Now discard the soaking water.
- add rajma to the pressure cooker with 1 ½ cups of fresh water. Close the lid and put the weight on.
- Cook it for 1 whistle on HIGH then reduce the heat to low and cook for another 10 minutes.
- Let the pressure go down by itself and then open the lid.
Making dahiwale rajma curry recipe:
- Heat the oil in a pan on medium heat.
- Once hot add chopped onions. Add salt to speed up the process.
- Cook till onions are soft and translucent or light pink in color.
- Now lower the heat or remove the pan from gas. Add whisked yogurt.
- And immediately mix it to prevent it from curdling.
- Turn the heat back on medium. Bring it to a simmer.
- Cook with stirring every 2 minutes till it becomes thick paste and you will notice the fat is appeared on the sides.
- Now add turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute.
- Now add cooked beans. Mix well.
- Also add its cooking water. If needed add fresh extra water.
- Mix well and bring it to a simmer.
- Let it simmer for 3-4 minutes.
- Turn off the stove.
Can you tell us the consistency of yogurt before adding it to the pan?
It was the regular homemade yogurt. It have whisked it till it is smooth and no lumps
supper
🙂
Never get bored of this nutritious curry..Simply love with a bowl of rice.
Such unusual cuisine for me to read about. Love it! 🙂
hey tht is nice. never tried adding curd to rajma thislooks yummy