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Curries, Dinner ideas, Quick and easy recipes, Skip the takeout, Slow Cooker recipes, Vegetarian

Rajma Recipe (Punjabi Curry)

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This flavorful Rajma Recipe (Punjabi Curry) has a combination of beans, tomatoes, and spices simmered together to create a hearty and delicious vegetarian / vegan meal.

Wanting more tasty Vegetarian Dishes try my Chickpea Spinach Curry or my Lebanese Lentils and Rice too!

Indian cuisine is famously known for its unique flavors and spices, and one dish in particular is a classic example of the variety of flavors in Indian cooking: Rajma Curry.

WHAT IS RAJMA CURRY

It is a Vegetarian Curry made with Kidney beans and many different spices. 

INGREDIENTS NEEDED FOR RAJMA CURRY

  • Kidney beans
  • Red Onion
  • Garlic
  • Ginger
  • Tomatoes 
  • Spices

RAJMA IS RICH IN

Protein, fiber along with iron, copper, folate, manganese, potassium and Vitamin K1.

RAJMA MASALA POWDER 

Is what I always use to make this dish. It can be found on AMAZON which I linked below.  

HOW TO MAKE RAJMA CURRY

You can prepare this dish all in one pot on the stove or in your slow cooker/pressure cooker if you like too.  I prepared this on the stovetop this time as I used canned kidney beans, so it was quick and easy for me. 

Inspired by one of my favorite Indian Chefs Vahchef.

This dish is %100 Vegetarian but you would not know it, because it’s soooo GOOD!! 

Once you try this recipe, you will be hooked. And if you have a meat eating man or kids in the house who swear that Vegetarian food can’t be good. Just wait till they try this recipe!

This dish has a wonderful depth of smells and flavor that you’re sure to remember, kidney beans never tasted so good!

I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.

Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Masala Curry” which is the right kind of powder that is really needed for this recipe.

Then you will add just a few more traditional Indian spices that will make this dish absolutely amazing. Also if your not to familiar with dried fenugreek leaves, then I encourage you taking a stroll down your groceries ethnic for those as well.

They are sure to have it there somewhere, however if you cannot find them feel free to use cilantro instead.

Who said it takes a chef to make real Indian curry? Obviously never was in your kitchen. Cooking methods:

  • Simmer on a low-medium heat for 1 hour on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Inspired by: VahChef Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread. If you liked this dish, then be sure to check out my recipe for Coconut Curry Chicken

DID YOU MAKE THIS RECIPE? If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Curries, Quick and easy recipes

Chicken Korma with Coconut Milk

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This Chicken Korma with Coconut Milk is easy to make and is made with coconut milk as opposed to yogurt. It can be prepared on the stove top in less than 30 minutes or in your pressure cooker in around 10 minutes time. A meal that will have you skipping the takeout every time.

Wanting more delicious Indian Chicken curry recipes? Try my Old fashioned Chicken curry or my Pakistani Chicken Curry. And even try your hand at some Homemade Naan Bread!

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

This simple curry will impress even the pickiest of eaters. 

And will have your family thinking that you either a) ordered this from your local Indian restaurant or b) have taken some cooking lessons because it tastes so amazing! 

You can by a pre-made Korma spice mix and make this dish even easy to make for yourself!

See the mix that you can use instead of all the individual spices listed below in the recipe card.

IS CHICKEN KORMA HEALTHY? 

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier. Feel free to check out my recipe here for that recipe: Butter Chicken.

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calorie intake. 

HOW TO MAKE CHICKEN KORMA WITH COCONUT MILK?

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.  

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, coconut sauce that you’re sure love time and time again.

WHAT IS CHICKEN KORMA?

Chicken Korma is a popular dish that originate from Indian, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce. 

Chicken Korma is the ultimate comfort food for a lot of Indian people. And is typically served over a bed of Jasmine rice and or naan bread. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! Plus it is a tad different than the average chicken curry recipes.

SPICES USED IN COCONUT KORMA

  • Curry Powder
  • Garam Masala
  • Turmeric
  • Ground Coriander
  • Ground Cinnamon
  • Ground Cumin Seed
  • Ground Cardamom
  • Freshly Ground Nutmeg
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves. It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH CHICKEN KORMA?

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

I will share my favorite Naan bread recipe with you all on this blog very soon  so stay tuned

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 

If you LOVE curry as much as me, simply go ahead and search my site for more of my curry recipes.

Inspired by: thewanderlustkitchen.com

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!