Saffron-Infused Indian Rajma Curry with Coconut Cream
A luxurious twist on a classic North Indian bean dish.
Dive into a creamy, aromatic curry that's perfect for any cozy dinner. This saffron-scented rajma features hearty red kidney beans enveloped in a luscious coconut cream sauce.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Rajma Base
For the Saffron-Coconut Cream
For the Garnish
Preparation
Preparing the Rajma
Rinse and Soak
Rinse the soaked kidney beans and transfer them to a pot with 4 cups of water and a bay leaf.
Cook the Beans
Bring to a boil and let it cook until beans are tender (approximately 1 hour).
Ensure beans are fully cooked to avoid bitterness in the curry.
Drain and Reserve
Drain the beans and set aside, reserving some of the cooking water for later use.
Preparing the Saffron-Coconut Cream
Steep the Saffron
In a bowl, mix saffron threads with the warm water and let it steep for 15 minutes.
Pro Tip: Soak saffron in warm, not boiling water, to extract its full flavor.
Sauté Spices and Aromatics
Heat olive oil in a large pan over medium heat; add cumin seeds and let them crackle. Add onions, garlic, and ginger, sautéing until the onions are golden brown.
Cooking Process
Make the Curry Sauce
Add pureed tomatoes to the pan, cooking until oil separates from the mixture.
Blend in Spices
Stir in ground coriander, turmeric powder, and salt; cook for 5 minutes.
Combine Rajma and Sauce
Add cooked beans and reserved water; simmer for 20 minutes.
Infuse with Saffron-Coconut Cream
Stir in coconut milk and saffron infusion; simmer for an additional 10 minutes.
Plating & Serving
Saffron-Infused Indian Rajma Curry with Coconut Cream
Saffron-Infused Indian Rajma Curry with Coconut Cream
Plating & Serving
Serve the curry in a deep bowl, finishing with a drizzle of cream or coconut cream, and sprinkling of coriander leaves.