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 cook Rajma using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Rajma
- It's 200 gms of rajma.
- Prepare 4 of onions.
- You need 4 of tomatoes.
- You need 1 tbsp of ginger garlic paste.
- You need 1 tsp of red chilli powder.
- Prepare 1/2 tsp of turmeric powder.
- It's 1 tsp of coriander powder.
- Prepare as per taste of Salt.
- Prepare 1 tsp of garam masala or rajma masala.
- You need 3 tbsp of oil.
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
- Wash and soak rajma overnight and boil with salt..
- Take oil in a pressure cooker add onion saute it till golden brown add ginger garlic paste saute it add tomatoes and cook it or you can take tomato puree cook it properly till oil separates..
- Add dry spices, red chilli powder, turmeric powder, coriander powder salt rajma masala mix it add rajma mix it.
- Add water to adjust consistency make it boil serve with rice most famous rajma chawal ready.
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.