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 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Rajma
- It's 250 gms of boiled rajma.
- You need 4 of tomato puree.
- Prepare 1 tbsp of ginger garlic paste.
- You need to taste of Salt.
- Prepare 1/2 tbsp of red chilli.
- You need 1/2 tbsp of coriander.
- Prepare 1/2 tbsp of garam masala.
- You need 1/3 tsp of turmeric powder.
- It's as required of Coriander leaves for garnish.
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 step by step
- Soak rajma for the whole night. then boil take vessel..
- Grind tomatoes will chillies heat oil add paste dry roast. Add all spices.
- Now stir fry rajma with paste and spices..When oils come out add water to make it boil..
- Garnish with coriander leaves.
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.