Rajma is a curried tomato and kidney bean dish that's strikingly reminiscent of Southwestern-style chilis, but it's all Indian in origin and spicing, and made everywhere across the Indian subcontinent with all kinds of regional variations. It's also one of my favourite Indian dishes, so I'm always on the lookout for new versions to try. And since, oddly enough, only one of the local Indian restaurants actually serves rajma, I just have to make my own!
This Lucknow recipe is a spicy hot rajma that I've adapted from Yamuna Devi's Vegetarian Table to compensate for the ridiculous party-sized quantity it suggests and to make it even more fiery — just the way I like it, but feel free to slightly reduce the spices or to leave out the chili pepper. What makes this rajma unique is the addition of sautéed chard to a dish that's typically made without vegetables. Make sure you use the stems of the chard as well — they're the sweetest part of the vegetable.
|Lucknow Rajma with Sautéed Chard|
|Recipe by Lisa Turner|
Adapted from The Vegetarian Table: India
Published on May 24, 2007
Rich Indian-spiced red kidney bean curry with earthy and sweet sautéed chard added
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