Rajma. Rajma recipe - Delicious & flavorful curry made with red kidney beans aka rajma. In Indian cuisine, a lot of legumes are eaten regularly as they are the main source of protein & fiber. Lentils, chickpeas, peas, black eyed peas and red kidney beans are some of them used to make curries.

Rajma 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. The rajma is DELICIOUS and I can't wait to try out more of Susmita-di's recipes! Thanks for sharing this delicious spicy vegetarian recipe with a nice hint of heat from the chilli peppers. You can have Rajma using 17 ingredients and 4 steps. Here is how you cook that.

Ingredients of Rajma

Prepare 3 fistful of Rajma soaked in water overnight.
Prepare 4 tbsp of oil.
Prepare 1 stick of cinnamon.
You need 1 of bay leaf.
It's 1-2 of red dry chillies.
You need 3 of cloves.
Prepare 1/2 tsp of jeera.
You need 1 tsp of garlic paste.
You need 1 tsp of ginger paste.
It's 1 of medium size Onion finely chopped.
You need 1 of medium to small tomato finely chopped.
Prepare 1/4 tsp of turmeric powder.
It's 1 tsp of dhanajeera powder.
You need 1-2 tsp of red chilli powder.
It's 1/4 tsp of garam masala.
You need as per taste of Salt.
You need as required of Coriander leaves for garnishing.

I used all of the ingredients but I had to make a few changes in the preparation method because I don't. 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 recipe Rajma is one of the most popular dishes in North India.

Rajma instructions

Discard water from soaked Rajma. Transfer it to a pressure cooker. Add around 750ml water and some salt. You may add a pinch of soda if your Rajma is too old to cook easily. Close the lid and cook on medium to low heat till 5-10 whistles. Properly Cooked Rajma looks soft, a bit cracked and mushy. DO NOT DISCARD THE WATER REMAINING IN COOKED RAJMA. In a pan add oil and khada masala - dry red chillies, cloves, bay leaf and cinnamon stick. They will release it's aroma as the oil heats up slowly..
Add jeera at this point followed by ginger garlic paste. Fry the paste well till it changes colour slightly. Add onions and fry till they are translucent. Add tomatoes and fry till they are cooked..
Add Rajma along with the water. In a bowl take all the powder spices - chilli, turmeric, dhaniya jeera, garam masala. Add water in it and make a slurry. Add it in boiling Rajma..
Add a little water, if needed, to adjust consistency. Cover and cook till you get the desired consistency. Taste it to adjust spices and salt. It's ready if tastes all ok, the curry is thick enough and the oil is oozing on the top. Serve it hot with roti, rice and onion rings. You may want to drizzle some lemon juice at the time of eating for that extra tanginess..

In this authentic Punjabi rajma delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too. 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. Rajma Recipe - About Rajma Recipe: The good old Rajma is one of the most favourite dish in a North Indian household. Red kidney beans or rajma are cooked in warm spices, tomatoes and onions.