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Best Rajma Recipes

Best Rajma Recipes


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Rajma Shopping Tips

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Rajma Cooking Tips

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.


Rajma Recipe

Rajma Recipe- Red Kidney Beans, Rajma or Razma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice.

More commonly it is popular as Rajma Chaawal. Rajma is a rustic, traditional Indian meal that is cooked in households all over India. This is a simple, nutritious meal loved by all generations from our grand parents to our kids.

Ingredients:

Ginger -Garlic paste- 1 table spoon

Red chilly powder- 1 tea spoon

Coriander powder-1 tea spoon

Turmeric powder-1 tea spoon

Method:

  1. Soak kidney beans with salt in water for 6 hours. Then boil the beans in a pressure cooker for 20-25 minutes. Keep it aside.
  2. Make smooth paste of onion and tomato separately in a grinder.
  3. Heat oil in the Sauce pan and add cumin seeds. Add ginger-garlic paste and cook until it becomes light brown.
  4. Add onion paste and cook it at low medium flame until it gets starts leaving its aroma.
  5. Now add tomato paste and cook at high flame.
  6. Add chilly powder, turmeric powder, coriander powder, garam masala, sugar and cream/malai. Stir continuously until paste gets thicker.
  7. Add half beans without curry to the paste and crush slightly with ladle. This will add creamy thick base to the dish.
  8. Now cook it for 2-3 min. and add remaining beans and curry. Cook it till it gets a boil.
  9. Now garnish with green coriander leaves and serve hot.

What is Rajma?

Rajma is also called Red Kidney Bean in English. It is popularly used in North India and Nepal to make curries.

There are many varieties of this bean. The popular ones are Kashmiri, Citra, and Red Rajma.

Although it is said that Kashmiri variety is the best after trying out all the varieties many times, I have started to use only Chitra variety.

It cooks very well and evenly and gets slightly mushy when cooked in a curry giving the curry a perfect texture.


Gallery

  • 1/2 pound dried red kidney beans (such as Camellia Brand), rinsed
  • 2 teaspoons ground turmeric, divided
  • 2 3/4 teaspoons kosher salt, divided
  • 4 tablespoons ghee (or 2 Tbsp. canola oil plus 2 Tbsp. unsalted butter), plus more for serving
  • 1 cup chopped yellow onion
  • 1 black cardamom pod (optional)
  • 2 tablespoons minced fresh ginger (from 1 [2-inch] piece)
  • 1 serrano chile, halved lengthwise and seeded
  • 1 tablespoon finely chopped garlic (from 3 garlic cloves)
  • 1 1/2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 tablespoon plus 1 tsp. garam masala (such as MDH), divided
  • 1 1/2 cups canned crushed tomatoes (from 1 [15-oz.] can)
  • 1/2 teaspoon coarsely ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • Cooked basmati rice, warm

Place beans in a medium bowl or saucepan add cold water as needed to cover 2 inches above beans. Cover and refrigerate 8 hours or overnight. Drain.

Bring drained beans, 8 cups water, and 1 teaspoon of the turmeric to a boil in a large saucepan over high. Reduce heat to medium simmer, stirring occasionally, until beans are tender but still hold their shape, 1 hour, 15 minutes to 1 hour, 30 minutes, stirring 2 teaspoons of the salt into bean mixture during final 30 minutes of cook time.

While beans cook, heat 3 tablespoons of the ghee in a large heavy-bottomed saucepan over medium until very fragrant, about 3 minutes. Add onion, 1/2 teaspoon of the salt, and (if using) black cardamom pod stir to coat. Reduce heat to medium-low. Cook, stirring occasionally, until onion just begins to turn golden brown in spots, about 10 minutes. Reduce heat to low add ginger, serrano chile, and remaining 1 tablespoon ghee. Cook, scraping bottom of pan to loosen browned bits, until onion is caramelized and crisped in spots, 10 to 14 minutes. Add garlic cook, stirring often, until slightly softened, about 2 minutes.

Add 1/2 cup water to onion mixture, scraping bottom of pan to loosen browned bits. Cook over low, stirring occasionally, until water evaporates and onion starts to sizzle in remaining pan drippings, 5 to 15 minutes. Repeat process using additional 1/2 cup water.

Push onion mixture to 1 side of pan, and tilt pan so that any remaining drippings slide to empty side of pan. Add cumin seeds to drippings in empty side of pan. Cook over low, stirring just the cumin often, until cumin sizzles vigorously, about 1 minute. Add coriander, 1 tablespoon of the garam masala, and remaining 1 teaspoon turmeric to cumin stir just the cumin mixture together. Stir cumin mixture into onion mixture. Add tomatoes, black pepper, and (if using) cayenne pepper. Cook, stirring often, until mixture is dry and slightly reduced, about 5 minutes. Remove from heat set aside, uncovered, until beans are finished cooking.

Pour cooked bean mixture (do not drain beans) into onion mixture add remaining 1 teaspoon garam masala. Bring to a simmer over medium. Reduce heat to medium-low. Simmer gently, stirring occasionally, until mixture has a stewlike consistency, about 15 minutes. Remove from heat stir in cilantro, lemon juice, and remaining 1/4 teaspoon salt. Serve over warm rice, and add more ghee to taste.


Gallery

  • 1 large (13 oz.) yellow onion, coarsely chopped (3 cups)
  • 6 garlic cloves, smashed
  • 1 (1-in.) piece fresh ginger, peeled and chopped
  • 1 large jalapeño chile, seeds and ribs removed, chopped (3 Tbsp. plus 1 tsp.)
  • 1 cup chopped tomato (6 oz.) (from 2 [4-oz.] tomatoes)
  • 2 tablespoons ghee
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • ¼ teaspoon black cardamom seeds (from 1 pod)
  • ¼ teaspoon ground cinnamon
  • 3 cups vegetable broth
  • 1 ½ cups (10 oz.) dried dark red kidney beans
  • 2 teaspoons kosher salt
  • ¼ cup plain whole-milk yogurt
  • ½ teaspoon fresh lemon juice (from 1 lemon)

Process onion, garlic, ginger, jalapeño, and tomatoes in a food processor until finely chopped, about 15 seconds, stopping to scrape down sides as needed.

Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select MEDIUM temperature setting, and allow to preheat. Add ghee, and heat until fragrant. Add cumin, turmeric, garam masala, cardamom, and cinnamon cook, stirring constantly, until fragrant, about 30 seconds. Add tomato mixture cook, stirring occasionally, until almost all liquid evaporates, about 10 minutes. Stir in broth, kidney beans, and salt. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.

Select MANUAL setting on HIGH pressure for 60 minutes. (It will take 10 to 20 minutes for cooker to come up to pressure before cooking begins.)

Let pressure release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 15 minutes.) Remove lid from cooker, and turn off cooker. Let stand 10 minutes stir in yogurt and lime juice, and serve.


Rajma recipe | rajma masala | rajma curry | punjabi rajma recipe

rajma recipe | rajma masala | rajma curry | punjabi rajma recipe with detailed photo and video recipe. a popular north indian or punjabi curry recipe made with kidney beans and indian spices. the combination of rajma and chawal which is also known as rajma chawal is the staple food of many north indians. it forms a semi-thick gravy which can also be served with jeera rice or even which choice of indian breads like roti or chapati.
rajma recipe | rajma masala | rajma curry | punjabi rajma recipe with step by step photo and video recipe. there are many ways to make the popular rajma masala. but the punjabi version of rajma curry is super popular and has been embraced by other regional cuisines. further, it is also appreciated because of the abundant supply of protein which makes it a complete meal when served with rice which is a source of carbohydrates.

as i mentioned in my previous posts, i prefer to have roti and sabzi for my dinner and i avoid to have rice for my dinner. even though my husband craves for rice-based dishes for his lunch and dinner, i try to avoid it as much as possible and reduce the intake of carbs for dinner. but i personally like to make this rajma masala or rajma curry for dinner because it is multipurpose. basically, i can serve the curry with roti or chapati for the dinner. and any leftover rajma recipe can be mixed with rice and can be served for lunch. thus making the perfect option for lunch and dinner. but i personally like the combination of rajma chawal compared to roti’s but still a convincing option.

the rajma recipe is straight forward to cook, yet some tips, suggestions and variations to make perfect rajma masala. firstly, i heavily recommend soaking the rajma overnight before pressure cooking till it softens. you can hasten the cooking procedure by using canned kidney beans but would not recommend it for the obvious reasons. secondly, there are different types of rajma seeds available in the market, but i would recommend using red coloured beans. typically it much easy and faster to cook and easily turns soft. lastly for a creamy curry, once the rajma is cooked, mash few beans with the spoon to have a thick curry base. this step is not mandatory but gives a nice consistency to the curry.

finally, i request you to check my other indian curry or sabzi recipes collection with this post of rajma recipe. it includes recipes like paneer butter masala, dhaba style dal tadka, dal tadka, lobia masala, soya bean masala, aloo gobi masala, bhindi masala and baingan masala recipe. further to these, i would request you to check my other recipes collection like,


Rajma Recipe – Dhaba Style

Rajma recipe Dhaba style is a popular Indian recipe, which is commonly served during the festival seasons. The dish is usually prepared using ingredients like chicken, mango, spinach, tomatoes, and spices.

To make this dish as delicious and mouth-watering as possible, one needs to use the best ingredients. These ingredients are best used when cooking in a particular way that makes the dish very tasty.

Rajma Recipe-Dhaba Style is a delicious dish and is usually served during the festivals like Diwali, Eid, etc. While cooking, make sure to make it according to your preference and keep it as appetizing as possible.

Dish has also been used in many weddings and other celebrations as well as it is something which is very much enjoyed by men and women.


Ingredients of Punjabi Rajma

  • 1 cup red kidney beans
  • 2 tablespoon yoghurt (curd)
  • 1/2 teaspoon kasoori methi powder
  • 1/2 tablespoon red chilli powder
  • salt as required
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon cumin powder
  • water as required
  • 1/2 teaspoon cumin seeds
  • 1/4 cup tomato puree
  • 1/4 teaspoon turmeric
  • 1 teaspoon refined oil
  • 4 tablespoon grated onion
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon coriander powder

How to make Punjabi Rajma

Step 1 Pressure cook the soaked kidney beans for 20 minutes

To prepare this easy Punjabi Rajma recipe, soak the kidney beans in water for around 8 hours. Then, take a pressure cooker and add the kidney beans, water and salt to it. Pressure cook the soaked kidney beans with salt for about 20 minutes or till they become soft. Once done, strain the excess water.

Step 2 Saute ginger-garlic paste with onions in yoghurt

Now, put a pan and heat refined oil in it on medium flame. When the oil is hot enough, add grated onions in it and fry till they turn slightly pinkish in colour. Next, add ginger-garlic paste and cook for about 2-3 minutes. Stir well and then add yoghurt to the pan, and cook on low heat for 2 more minutes.

Step 3 Prepare the gravy with tomato puree and spices

Now, add tomato puree and turmeric powder to the pan, and cook for about 5-7 minutes. Keep stirring the ingredients so that they don't stick to the bottom of the pan. Afterwards, add coriander powder, cumin powder along with kasoori methi powder and chilli powder in the pan. Cook till oil floats to the surface.

Step 4 Cook the boiled kidney beans in the gravy for 10-15 minutes

Once done, add in the cooked kidney beans and bring them to a boil. After 2 minutes, add salt and simmer the dish for around 15 minutes. Garnish with chopped coriander and garam masala powder. You may also add a dollop of cream for a creamy flavour. You can serve this delicious Punjabi Rajma recipe with boiled rice, jeera rice or even plain Rotis.


Restaurant Style Punjabi Rajma Masala

I could write a book on Rajma.If there was one dish that was my ALLLLL time favourite it was the Punjabi Rajma Masala.It’s something I cook almost every week at home.

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.This dish is especially popular in the Northern states of India.

Everyone has a Rajma recipe and a story with it, don’t we? I in fact have a number of stories!

There was a time I ate(& relished) undercooked Rajma Masala with rice at my hostel in Vellore for 4 continuous years.It was the one dish that reminded me of home and even though it was badly made, i loved it.Such is the lure of Rajma!

Though the best Rajma I have ever eaten is in North Indian State of Jammu when I was probably 10 years old.The taste and memory of that plate of hot steaming Rajma Chawal still lingers in my memory.It’s something I have been trying to re create since.

I started cooking Punjabi Rajma when I got my own kitchen after marriage.My experiment with cooking the best Punjabi Rajma Masala has lasted almost 5 years during which time I tried all permutations and combinations.

During my first month of marriage I valiantly invited some friends home with the promise of Rajma Chawal and those poor homesick beings agreed to grace me with their presence.I remember looking expectantly at their faces, hoping they would like it but I have to say not all experiments in those days resulted in a win.

Never mind that though, its been 5 years since my maiden attempt at Rajma and since then I have perfected my Rajma Masala recipe and it’s time I shared it with you guys.

In my recipe now,I use large red Rajma not the fast and easy to cook small version, or even the light coffee brown one.When cooked to absolute perfection-the kidney beans should butter soft and simply melt in your mouth.

The gravy should be the right consistency -not watery and not to thick either.It should have a silky quality to it without being too smooth.The colour should be somewhere between light and dark brown ,veering more towards light brown.

Pro Tip: Always soak Rajma for at least 4-5 hours before cooking

Some pointers to make the best Punjabi Rajma ever!

Always make sure the Rajma/Kidney beans are no older than a month in the pantry.The older the Rajma the tougher it is to cook.So buy it in small quantities every month but never in bulk,unless you have a giant family.

Second, Always soak your Rajma for atleast 4-5 hours and preferably overnight.I usually leave it in plenty of water the night before and cook it in the morning.

Third,if you want a silky gravy which is not too smooth- Chop your onions very thin.If you have a food processor use that.

and finally, Any dish is flat without the balance of sweet,salty and sour- so make sure you taste and check- Add salt if and when required.

Accompaniments with Rajma

Though I am not a big rice eater there are two dishes that have to be eaten with Rice only!- Rajma and Kadhi!

Rajma Chawal has an almost cult following in India.I can assure you the country is divided between – Rajma Chawal and Kadhi Chawal.


❤️About This Recipe

Rajma masala is a popular North Indian dish that is made very often in Punjabi households. Here boiled red kidney beans are simmered in spiced onion-tomato gravy.

  • It’s a protein-packed and perfect source of protein for vegetarians.
  • It makes such a comforting vegetarian dinner when served with a simple bowl of rice or quinoa or millet. Though you can have it with roti or paratha as well.
  • It is naturally vegan and gluten-free kidney beans curry.
  • Great for meal prep. Make extra when you make for dinner, it makes a great make-ahead lunch.

Wash the rajma and soak in enough water for 6-8 hours.

Drain the water and add the rajma in a pressure cooker along with 3 cups of water, 2 tsp salt, fennel seed powder, dry ginger powder, cloves, and cinnamon. Pressure cook until rajma is nicely cooked and softened. Remove the pressure cooker from heat and keep aside.

Heat mustard oil in a pan.

Once the oil is hot, add cumin seeds, and hing and let them crackle for a few seconds.

Add onion and fry until slightly browned.

Add ginger paste and fry until onions are nicely browned.

Now add yogurt and cook for 2-3 minutes on very low heat.

Add coriander powder, turmeric powder, Kashmiri red chilli powder and fry until oil starts to separate from the sides of the pan.

Add the cooked rajma along with the water in which it was boiled in the pan.

Mash a few rajma pieces with the back of a ladle. Add salt to taste. Cook for 10-12 minutes on low heat. Add garam masala and fresh coriander and mix well. Serve hot with steamed rice or saffron rice.