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 12 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Rajma
- Prepare 200 gm of rajma.
- It's 3 of onion finely chopped.
- You need 4 of tomatoes puree.
- You need 1 tsp of red chilli powder.
- Prepare 1 tsp of coriander powder.
- You need 1/2 tsp of turmeric powder.
- It's 1 tsp of rajma masala.
- It's 3 tsp of oil.
- You need 2 tsp of ginger garlic paste.
- It's to taste of Salt.
- You need 1/2 tsp of cumin powder.
- You need as needed of Water.
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 8hours overnight is good at morning pressure cook Rajasthan with salt and water for two whistle.
- Heat oil in pressure cooker add onion saute it till light golden in colour add garlic and ginger paste saute it add tomatoes puree mix it add dry spices cook till oil separate from sides add rajma water and pressure cook till it done.
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.