Rajma Keema Curry Recipe
Recipe By Vineeta Jha
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’. #dashofturmeric #Rajma_keema_Curry #Kidneybeanscurry_with_mutton_mince #Easy_rajma_keema_curry
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Non Vegdiet
45minstotal
45m.total
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Add to Shopping ListIngredients for Rajma Keema Curry Recipe
- 31.25 cup ½( gm) Rajma (Kidney Beans)
- 62.50 gm Keema (Goat Mince)
- 50.75 nos ( gm) medium Onion
- As required finely choppped
- 50.50 nos ( gm) medium Tomato
- 1 tbsp Ghee (clarified butter)
- 1/2 nos bay leaf
- As required ¼ tsp Hing (Asafoetida)
- 1/4 tbsp ginger garlic paste
- 1/4 tsp green chilli paste
- 1/4 tsp ¼Coriander Powder
- As required ½ tsp Turmeric Powder
- 1/4 tsp Kashmiri chilli powder
- 1/4 tsp Garam masala powder
- As required Salt to taste
- 3/4 cups Water
- As required Coriander leaves for garnishing
Directions: Rajma Keema Curry Recipe
- STEP 1.Take a bowl and add the dry rajma. Add water and soak it for 8-10 hours (preferably overnight).
- STEP 2.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.
- STEP 3.Strain the cooked rajma. Keep the cooked rajma and rajma stock aside.
- STEP 4.Meanwhile, finely chop the onions and make a puree of the tomatoes.
- STEP 5.Heat ghee in a pressure cooker on a medium flame. Add bay leaves and hing.
- STEP 6.Add finely chopped onions and stir it well. Cook the onions for 5 minutes until soft and translucent.
- STEP 7.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.
- STEP 8.Add the ginger-garlic paste and green chilli paste, mix it well and cook it for 2 minutes until the raw smell goes away.
- STEP 9.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.
- STEP 10.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.
- STEP 11.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.
- STEP 12.Turn off the flame and let the pressure release of the pressure cooker. Open the lid and adjust the consistency and seasoning.
- STEP 13.Rajma keema curry is ready to serve. Garnish it with fresh coriander leaves and green chillies.
Nutrition
value
value
14100
calories per serving
84 g Fat905 g Protein2326 g Carbs833 g FiberOther
Current Totals
- Fat84g
- Protein905g
- Carbs2326g
- Fiber833g
MacroNutrients
- Carbs2326g
- Protein905g
- Fiber833g
Fats
- Fat84g
Vitamins & Minerals
- Calcium6298mg
- Iron291mg
- Vitamin A109mcg
- Vitamin B110mg
- Vitamin B29mg
- Vitamin B3126mg
- Vitamin B611mg
- Vitamin B915570mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E10mg
- Copper41mcg
- Magnesium7522mg
- Manganese56mg
- Phosphorus18229mg
- Selenium884mcg
- Zinc147mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Vineeta Jha