Creamy Rajma Coconut Curry With Jeera Rice Recipe

About this recipe

A rich and creamy kidney bean curry infused with coconut milk and aromatic spices, paired with fragrant cumin rice for a satisfying lunch.

Ingredients

• Pcs Everest Rajma Masala 50g
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Coriander Powder
• - Red Chilli
• 1 kg Rice
• 100 g Coriander Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Soak rajma overnight, then pressure cook with water and salt until tender.
2. 2. Finely chop onions, tomatoes, garlic, and ginger for the curry base preparation.
3. 3. Heat oil in a pan and add cumin seeds; let them splutter for a few seconds.
4. 4. Add chopped onions and sauté until golden brown and aromatic.
5. 5. Stir in garlic, ginger, and cook until fragrant, then add chopped tomatoes.
6. 6. Add turmeric, coriander, and chili powder; stir well to combine the spices.
7. 7. Pour in coconut milk and cooked rajma; simmer for 10 minutes to blend flavors.
8. 8. Adjust salt and add water to achieve desired curry consistency.
9. 9. Cook rice separately with a pinch of salt and a teaspoon of cumin seeds.
10. 10. Garnish the curry with chopped coriander leaves before serving.
11. 11. Serve the creamy rajma coconut curry alongside the fragrant jeera rice.