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 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Rajma
- You need of rajma.
- Prepare of onion.
- It's of tomatos.
- It's of green chilli.
- Prepare of ginger garlic paste.
- Prepare of oil.
- Prepare of salt.
- It's of red chilli powder.
- You need of dry coriander.
- Prepare of Turmeric.
- It's of Vegetable Masala.
- You need of Kasturi methi.
- You need of jeera.
- Prepare 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
- Soak rajma for 2 to 3 hours in the water..
- Now cook it for half an hour with water..
- Heat the oil in a pan add jeera, paste of tomato and onion..
- Add ginger garlic paste and heat it at low flame..
- Now add dry masala and kasturi methi..
- Now add boiled rajma and keep it at the medium flame for 3 to 5 minutes..
- Add garam masala and coriander leaves. it is ready to be served..
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.