Coconut Milk Rajma
A South Indian inspired rajma curry using mustard seeds, curry leaves, and coconut milk.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 cup dried kidney beans (soaked overnight)
- 1 cup coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 10 leaves fresh curry leaves
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup tomato puree
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
Instructions
- 1
Pressure cook the soaked kidney beans in 3 cups of water with a pinch of salt until soft (about 5-6 whistles).
- 2
Heat coconut oil in a large pan over medium heat and add the mustard seeds until they begin to pop.
- 3
Add the curry leaves and chopped onions, sautéing until the onions turn translucent and golden brown.
- 4
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- 5
Add the tomato puree, turmeric, red chili powder, and salt, cooking until the oil starts to separate from the masala.
- 6
Add the cooked kidney beans along with their cooking liquid to the pan and simmer for 10 minutes to thicken.
- 7
Lower the heat and pour in the coconut milk, stirring gently to combine without boiling vigorously.
- 8
Sprinkle with garam masala, let it sit for 2 minutes, and serve hot with steamed rice.
Ratings & Reviews
No ratings yet
