Recipe: Tasty Rajma

Healthy, Tasty, Simple and Easy To Serve Foody.

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 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 cook Rajma using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Rajma

  1. It's 3 fistful of Rajma soaked in water overnight.
  2. Prepare 4 tbsp of oil.
  3. It's 1 stick of cinnamon.
  4. It's 1 of bay leaf.
  5. Prepare 1-2 of red dry chillies.
  6. It's 3 of cloves.
  7. It's 1/2 tsp of jeera.
  8. It's 1 tsp of garlic paste.
  9. It's 1 tsp of ginger paste.
  10. You need 1 of medium size Onion finely chopped.
  11. It's 1 of medium to small tomato finely chopped.
  12. You need 1/4 tsp of turmeric powder.
  13. It's 1 tsp of dhanajeera powder.
  14. Prepare 1-2 tsp of red chilli powder.
  15. Prepare 1/4 tsp of garam masala.
  16. It's as per taste of Salt.
  17. It's as required of Coriander leaves for garnishing.

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

  1. Discard water from soaked Rajma. Transfer it to a pressure cooker. Add around 750ml water and some salt. You may add a pinch of soda if your Rajma is too old to cook easily. Close the lid and cook on medium to low heat till 5-10 whistles. Properly Cooked Rajma looks soft, a bit cracked and mushy. DO NOT DISCARD THE WATER REMAINING IN COOKED RAJMA. In a pan add oil and khada masala - dry red chillies, cloves, bay leaf and cinnamon stick. They will release it's aroma as the oil heats up slowly..
  2. Add jeera at this point followed by ginger garlic paste. Fry the paste well till it changes colour slightly. Add onions and fry till they are translucent. Add tomatoes and fry till they are cooked..
  3. Add Rajma along with the water. In a bowl take all the powder spices - chilli, turmeric, dhaniya jeera, garam masala. Add water in it and make a slurry. Add it in boiling Rajma..
  4. Add a little water, if needed, to adjust consistency. Cover and cook till you get the desired consistency. Taste it to adjust spices and salt. It's ready if tastes all ok, the curry is thick enough and the oil is oozing on the top. Serve it hot with roti, rice and onion rings. You may want to drizzle some lemon juice at the time of eating for that extra tanginess..

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.