Saffron-Infused Indian Rajma Curry with Coconut Cream

Name: Saffron-Infused Indian Rajma Curry with Coconut Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Dried red kidney beans; Water; Bay leaf; Coconut milk; Saffron threads; Olive oil; Onion, finely chopped; Garlic cloves, minced; Ginger, grated; Cumin seeds; Ground coriander; Turmeric powder; Garam masala; Salt; Tomatoes, pureed; Fresh coriander leaves; Cream or 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

Dried red kidney beans

1 cup, soaked overnight

Water

4 cups

Bay leaf

For the Saffron-Coconut Cream

Coconut milk

1 cup

Saffron threads

1/4 teaspoon, steeped in 2 tablespoons warm water

Olive oil

2 tablespoons

Onion, finely chopped

1 medium

Garlic cloves, minced

Ginger, grated

1-inch piece

Cumin seeds

1 teaspoon

Ground coriander

1 teaspoon

Turmeric powder

1/2 teaspoon

Garam masala

1 teaspoon

Salt

1 teaspoon

Tomatoes, pureed

2 large

For the Garnish

Fresh coriander leaves

Chopped

Cream or coconut cream

1 tablespoon (optional)

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