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 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Rajma
- Prepare of rajma.
- Prepare of onions.
- Prepare of tomatoes.
- It's of green chilli.
- You need of salt.
- It's of red chilli powder.
- You need of turmeric powder.
- Prepare of garam masala.
- It's of Oil.
- It's of Coriander leaves.
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
- Firstly Soaked the rajma overnight and boil for 10 mins..
- Take a pressure cooker and add oil in it and add onion puree and green chilli puree in it and cook until it becomes brown..
- Then add tomato puree in it and all spices in it and cook until it leaves the oil..
- Then add rajma in it and 2 to 3 glasses water and after 2 to 3 whistles the rajma is ready now 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.