Rajma is also called kidneys beans as its shape depicts so. Since it is not Indian origin, but once it's brought to India, it became the part of Indian daily diet.
Earlier Rajma was only grown in Mexico. Later it was carried back to Europe by Portuguese and then brought to India to the southwestern coast of India.
Rajma is mostly prepared in North India. It can be cooked with onion, tomato gravy, or you can eat boiled also. Rajma is really good for health and many people consume it during their dieting food.
Rajma Recipe/ Punjabi Rajma Masala/ Kidney Beans Curry Recipe:
1. Soaking: Wash the 1 cup raw Rajma. Soak it for 8-10 hrs or overnight in lots of water.
Now close the pressure cooker and take 8 whistles on medium-high flame. Strain the Rajma when it's cooked and keep it aside. Discard Dalchini and Badi elaichi from it.
Check cooked Rajma: take 2-3 rajma in a spoon, press it with a spoon, it should be pressed easily and should be soft (not mushy) as shown in the image.
3. Cooking Rajma Gravy : (1 cup = 200ml)
Method:
Step 1:
Take a blender/mixer jar, add chopped tomatoes and onions to it. Make a smooth paste (Don't add water to mixer jar).
Step 2:
Take a kadhai, heat some oil. Add rai, when rai starts to splutter, add jeera, bay leaf, star anise, and hing and give it a good mix.
Step 3:
Now add ginger, garlic & green chili paste to it and cook for 1 min. Now add haldi, Lal Mirch powder, Dhania powder, and jeera powder. Mix it and cook for 2mins on medium flame.
Step 4:
Now add blended onion tomato paste to the cooked masala. Cook the onion tomato paste on medium flame till it separates the oil from the corner.
Now add water and boiled rajma to the gravy, mix well and cover the lid of the kadhai. Cook for at least 8-10 mins on low-medium flame.
Step 5:
Now add ghee, garam masala, sugar(optional) and kasuri methi to the Rajma Masala. Mix well. Cook for 3-4 mins with cover lid on low-medium flame.
Step 6:
Now add fresh cream/ fresh malai and freshly chopped coriander leaves to the Rajma Masala.
Serve hot.
Earlier Rajma was only grown in Mexico. Later it was carried back to Europe by Portuguese and then brought to India to the southwestern coast of India.
Rajma is mostly prepared in North India. It can be cooked with onion, tomato gravy, or you can eat boiled also. Rajma is really good for health and many people consume it during their dieting food.
Rajma Recipe/ Punjabi Rajma Masala/ Kidney Beans Curry Recipe:
Preparation Time: 20 mins
Cooking Time: 40 mins
Servings: 2-3 people
We need to cook Rajma Recipe in 3 steps:
- Soaking
- Pressure cook Rajma
- Cooking Rajma Recipe
1. Soaking: Wash the 1 cup raw Rajma. Soak it for 8-10 hrs or overnight in lots of water.
2. Pressure cook Rajma: Discard the Rajma's soaked water. Take the pressure cooker, add soaked Rajma to it.
Add (Ingredients):
- Cinnamon stick: 2-3" long (1)
(dalchini) - Black Cardamom: 1-2(Badi elaichi)
- Water: 4-5 cups
Now close the pressure cooker and take 8 whistles on medium-high flame. Strain the Rajma when it's cooked and keep it aside. Discard Dalchini and Badi elaichi from it.
Check cooked Rajma: take 2-3 rajma in a spoon, press it with a spoon, it should be pressed easily and should be soft (not mushy) as shown in the image.
3. Cooking Rajma Gravy : (1 cup = 200ml)
Ingredients:
- Roughly chopped onions: 3 cups
- Roughly chopped tomato: 2 cups
- Paste (Ginger, garlic, green chilli): 3-3.5 tsp
- Ghee: 1tbsp
- Fresh cream/ Malai: 3-4 tbsp
- Oil: 3-4 tbsp
- Bayleaf (tejpatta): 2
- Star anise: 1
- Mustard seeds (Rai): 1/4 tsp
- Cumin seeds (Jeera): 1/2 tsp
- Turmeric powder (Haldi): 1/2 tsp
- Red chilli powder (Lal Mirch): 1/2 tsp
- Coriander powder (Dhania): 1 tsp
- Garam masala: 1/2 tsp
- Asafoetida (Hing): 1/4 tsp
- Sugar: 1/2 tsp
- Salt: As per taste
- Cumin powder (Jeera): 1/2 tsp
- Kasuri methi: 3 tsp
- Water: 1.5 cups
Method:
Take a blender/mixer jar, add chopped tomatoes and onions to it. Make a smooth paste (Don't add water to mixer jar).
Step 2:
Take a kadhai, heat some oil. Add rai, when rai starts to splutter, add jeera, bay leaf, star anise, and hing and give it a good mix.
Now add ginger, garlic & green chili paste to it and cook for 1 min. Now add haldi, Lal Mirch powder, Dhania powder, and jeera powder. Mix it and cook for 2mins on medium flame.
Step 4:
Now add blended onion tomato paste to the cooked masala. Cook the onion tomato paste on medium flame till it separates the oil from the corner.
Now add water and boiled rajma to the gravy, mix well and cover the lid of the kadhai. Cook for at least 8-10 mins on low-medium flame.
Step 5:
Now add ghee, garam masala, sugar(optional) and kasuri methi to the Rajma Masala. Mix well. Cook for 3-4 mins with cover lid on low-medium flame.
Now add fresh cream/ fresh malai and freshly chopped coriander leaves to the Rajma Masala.
Serve hot.
Notes:
- If you want to save the time of boiling rajma in the pressure cooker, you can add cooking soda (1/2 tsp) to Rajma and take 4-5 whistles only.
- You can squeeze the lemon in step 5 or you can serve it with Rajma masala.
- You can cook the gravy in butter/ghee also as it enhances the taste of rajma masala.
- In Rajma masala, Cooking time is very important. Always give sufficient time to cook gravy till it becomes aromatic (cook on low-medium flame).
- Rajma Recipe/ Punjabi Rajma Masala best served hot and you can pair it with rice/ lachcha paratha/ plain paratha/ butter naan.
THANK YOU... FOR READING MY RECIPE. IF YOU LIKE THE RECIPE, PLEASE SHARE YOUR EXPERIENCE IN COMMENT SECTION. IN CASE OF ANY DOUBT YOU CAN ALSO REACH ME ON MAIL.
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