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 11 ingredients and 1 steps. Here is how you cook that.
Ingredients of Rajma
- You need 1 cup of boiled rajma with water(kidney beans).
- You need 1 of Onion chopped.
- Prepare 2 of tomatoes puree.
- It's 1 tsp of ginger garlic paste.
- You need 2 tsp of oil.
- Prepare 1/2 tsp of cumin seeds.
- You need to taste of salt.
- You need 1/2 tsp of turmeric powder.
- It's 1/4 tsp of red chilli powder.
- Prepare 1/2 tsp of rajma masala.
- Prepare 1/2 tsp of Garam masala.
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 pan heat oil and add cumin seeds.roast it.now add ginger garlic paste,stir well.now add onion,saute them for five minutes.add all spices, mix well.cook for two minutes.add tomato puree.,again cook for two minutes.add boiled rajma and sufficient water.bring it boil for ten minutes at medium flame.serve hot with rice and chapati..
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.