Rajma Recipe / Rajma Masala / Panjabi Rajma Recipe

Rajma Recipe: A popular north Indian or punjabi curry made with kidney beans and Indian spices The combination of rajma and chawal, also known as rajma chawal, is a popular dish among many north Indians. It creates a semi-thick gravy that can be served with jeera rice or any variety of Indian breads such as roti or chapati.

The popular rajma masala can be made in a variety of ways. The punjabi version of rajma curry, on the other hand, is extremely popular and has been adopted by other regional cuisines. Furthermore, it is valued for its high protein content, which makes it a complete meal when served with rice, a carbohydrate source.

I like to make this rajma masala or rajma curry for dinner because it is versatile. In general, I can serve the curry with roti or chapati for dinner. In addition, any leftover rajma recipe can be mixed with rice and served for lunch. As a result, it is an excellent choice for both lunch and dinner. However, I prefer the combination of rajma chawal to roti, but it is still a compelling option.

The rajma recipe is simple to prepare, but there are some tips, suggestions, and variations to make the perfect rajma masala. First and foremost, I strongly advise soaking the rajma overnight before pressure cooking it until soft. You can speed up the cooking time by using canned kidney beans, but I wouldn’t recommend it for obvious reasons. Second, different types of rajma seeds are available on the market, but I recommend using red-colored beans. It is usually much easier and faster to cook, and it softens quickly. Finally, once the rajma is cooked, mash a few beans with a spoon to make a thick curry base for a creamy curry. This step is optional, but it adds a nice consistency to the curry.

AuthorManita

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 cups rajma
 2 bay leaf
 2 black cardamom
 2 tsp salt
 8 cups water
 2 tbsp ghee / clarifed butter
 2 tsp cumin / jeera
 2 inch cinnamon
 10 cloves
 2 onion ( finely chopped )
 2 tsp ginger garlic paste
 2 chili ( slit )
 4 cups tomato pulp
 ½ tsp tuemeric
 2 tsp kashmiri red chili powder
 2 tsp coriander powder
 1 tsp cumin powder
 1 tsp aamchur / dry mango powder
 1 tsp garam masala
 1 tsp salt
 2 tsp kasuri methi ( crushed )
 4 tbsp coriander ( finely chopped )

1

1 tbsp ghee in a large kadai, 1 tsp cumin, 1 inch cinnamon, and 5 cloves sautéed

2

Sauté 1 onion, 1 tsp ginger garlic paste, and 1 chilli until the onions turn golden brown.

3

2 cup tomato pulp is now added.

4

Cook, covered, for 10 minutes, or until the oil separates.

5

Continuing on a low heat, add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp aamchur, 1/2 tsp garam masala, and 1/2 tsp salt.

6

Sauté until the spices become aromatic.

7

Mix in the cooked rajma thoroughly.

8

Cook, covered, for 15 minutes, or until the curry thickens.

9

Now stir in 1 tsp kasuri methi and 2 tbsp coriander.

10

Finally, serve the rajma over hot jeera rice.

11

To begin, soak 2 cup of rajma in enough water for 12 hours.

12

Drain the water and place it in a pressure cooker.

13

1 bay leaf, 1 black cardamom, 1 tsp salt, and 4 cups water

14

Cook for 6 whistles or until the rajma softens.

Ingredients

 2 cups rajma
 2 bay leaf
 2 black cardamom
 2 tsp salt
 8 cups water
 2 tbsp ghee / clarifed butter
 2 tsp cumin / jeera
 2 inch cinnamon
 10 cloves
 2 onion ( finely chopped )
 2 tsp ginger garlic paste
 2 chili ( slit )
 4 cups tomato pulp
 ½ tsp tuemeric
 2 tsp kashmiri red chili powder
 2 tsp coriander powder
 1 tsp cumin powder
 1 tsp aamchur / dry mango powder
 1 tsp garam masala
 1 tsp salt
 2 tsp kasuri methi ( crushed )
 4 tbsp coriander ( finely chopped )

Directions

1

1 tbsp ghee in a large kadai, 1 tsp cumin, 1 inch cinnamon, and 5 cloves sautéed

2

Sauté 1 onion, 1 tsp ginger garlic paste, and 1 chilli until the onions turn golden brown.

3

2 cup tomato pulp is now added.

4

Cook, covered, for 10 minutes, or until the oil separates.

5

Continuing on a low heat, add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp aamchur, 1/2 tsp garam masala, and 1/2 tsp salt.

6

Sauté until the spices become aromatic.

7

Mix in the cooked rajma thoroughly.

8

Cook, covered, for 15 minutes, or until the curry thickens.

9

Now stir in 1 tsp kasuri methi and 2 tbsp coriander.

10

Finally, serve the rajma over hot jeera rice.

11

To begin, soak 2 cup of rajma in enough water for 12 hours.

12

Drain the water and place it in a pressure cooker.

13

1 bay leaf, 1 black cardamom, 1 tsp salt, and 4 cups water

14

Cook for 6 whistles or until the rajma softens.

Rajma Recipe

Observations:

  • To begin, soak the rajma for at least 8 hours, otherwise it will take a long time to cook.
  • Also, simmer the curry for at least 15 minutes to allow all of the flavours to blend.
  • In addition, instead of adding spice powders, you can use store-bought rajma masala.
  • Finally, when prepared slightly creamy, rajma tastes fantastic.

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