Rajma. Rajma Recipe restaurant style with step by step photos. This is a lightly spiced, creamy and a delicious punjabi rajma masala curry recipe. this is my mom's way of making this famous punjabi masala curry. rajma masala is a weekly affair at home and a sunday lunch. so i make rajma masala in three different ways. Rajma recipe - Delicious & flavorful curry made with red kidney beans aka rajma.
Rajma chawal is a favorite combo in many North Indian households.
Rajma is comfort food at its best.
I like rajma best with simple jeera (cumin) rice.
You can have Rajma using 16 ingredients and 4 steps. Here is how you cook it.
Ingredients of Rajma
- It's 1 cup of rajma.
- It's of enough water for soaking rajma.
- Prepare 2 of Onion large.
- Prepare 2 of Tomato large.
- It's 1 tsp of Ginger garlic paste.
- You need 2 of Green chilli.
- Prepare 1 tsp of Turmeric powder.
- It's 1 tsp of Laal Mirch powder.
- Prepare 1 tsp of Garam masala.
- You need of Oil / ghee required.
- It's 1 tsp of Hing.
- It's 1 teaspoon of crushed kasuri methi.
- It's of salt as required.
- Prepare 3,4 of Kaju.
- You need leaves of Bay.
- You need 2 of Cardamom.
Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Rajma Masala is a very popular dish in the Northern states of India. The Punjabi way of cooking Rajma Masala is to soak it overnight in water, boil it using a pressure cooker and mix bhuna masala made with chopped onions, pureed tomato, ginger, garlic and milieu of fresh spices including cumin, coriander and chilli powder.
Rajma instructions
- In a large bowl soak 1 cup cups of rajma in enough water for 6-8 hours, preferably overnight. In a pressure cooker add the rajma, 4.5 cups water, salt. Stir and cook on high for 1-2 whistle, then set the heat to medium and cook for another 10-15 minutes. The rajma is done when you can easily press it between your fingers. Heat 2 tablespoons of oil in a pan on medium heat, once the oil is hot add bay leaves,.
- , cardamom Saute for a minutes Add finely chopped onions and cook for 2-3 minutes till translucent. Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes. Once the ginger-garlic is done, add the fresh tomato puree and mix. Cover the pan and let it cook for 10 minutes on medium heat. Stir once or twice in between. After 10-12 minutes, the tomatoes are done when there's no raw smell. Add the dry spices - cumin powder,.
- Rajma masala coriander powder and red chilli powder. Also add the salt and mix. Cook the spices for 2 minutes or till oil starts oozing from the sides. Add the cooked rajma and mix. Add water to the curry,You can add 1/2 cup more water here. Cover the pan and cook the rajma curry for 20 minutes on medium-low heat. After 20 minutes, the curry will thicken, you can adjust the consistency to preference. Switch off the flame. In a small pan,.
- , heat 1 tablespoon of ghee or oil. Once hot add ginger julienne and chopped green chilli. Saute for 1-2 minutes till they turn light brown in color. Transfer tempering to the rajma masala. Also add chopped coriander leaves, crushed kasuri methi garam masala and mix. Serve hot with rice.
Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes. Kasmiri rajma (Jammu rajma) - They look same as red rajma but the small in size. Since they are smaller in size they cook faster. It is widely used in Himalaya area and its foothills; Chitra Rajma - The shape is same as red rajma but the color is slight off-white and it has red speckles on it.