Rajma Kadhi. Rajma masala (राजमा की सब्जी) is one of the regulars at any Punjabi house. On weekends, rajma chawal or Dal makhani or Chana masala or Punjabi kadhi pakora is kind of must. Rajma Masala is a very popular dish in the Northern states of India.
They have Kadhi Pakora, Rajma Chawal, Malai Kofta, Chole Chawal and so on.
The Kadhi Pakora is served with plain Rice, but can also be had with Pulao or Jeera Rice.
The Kadhi, sauteed with the "hing-jeera" has a great consistency and the Pakoras are equally flavorful. punjabi kadhi recipe with step by step photos. this is my mother in law's recipe of making traditional punjabi kadhi with pakoras. she has been making this delicious kadhi since ages. its a family treasured recipe and taste too good. kadhi chawal and rajma chawal combo is quite famous in punjabi homes.
You can have Rajma Kadhi using 18 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Rajma Kadhi
- It's 1 Cup of boiled Rajma.
- It's 1 cup of For Yoghurt Mixture - sour curd or yoghurt.
- Prepare 2 tbsp of besan or gram flour.
- You need 1 tsp of chilli powder.
- Prepare 1 tsp of chilli powder.
- Prepare 1 tbsp of ginger-garlic paste.
- Prepare 1/2 tsp of kitchen king masala.
- You need 1 tsp of coriander powder.
- Prepare 1/2 tsp of turmeric powder.
- It's 3 cups of water.
- Prepare 1 tsp of For Kadhi tempering . mustard seeds.
- You need 1/2 tsp. of cumin seeds.
- You need 1 sprig of curry leaves.
- Prepare 1/2 tsp. of fenugreek or methi seeds.
- You need 1 pinch of heeng or asafetida.
- It's 2 of dry red chillies.
- Prepare 2 tbsp of oil.
- Prepare 1 tbsp of Garnish cilantro chopped coriander leaves.
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 chawal is a favorite combo in many North Indian households.
Rajma Kadhi instructions
- To prepare curd besan mixture: In a kadhai add besan to curd and whip together till mixture is smooth. Now add all the spice powders, ginger- garlic paste with salt and mix well. Add 3 cups of water..
- Now put this kadhi on gas stove and cook for about 20-30 minutes till the mixture starts thickening and darkening. Stir kadhi continuously/or in few seconds of interval to avoid lumps..
- To make your Rajma kadhi : Once the kadhi base is ready, add boiled Rajma and mix well. cook them soaked for about 5 minutes..
- Now add in the dry red chillies, curry leaves, and fenugreek seeds and cook for 30 seconds more. Add in the cooked kadhi mixture. The mix will splash so lower the flame. Mix well, Uncover and cook for a couple of minutes. Put the flame off..
- Tempering the Kadhi: Heat oil in a kadhai or pan. When hot, add mustard seeds, cumin seeds and asafetida. Wait till mustard and cumin seeds sputter which takes about a minute..
- Taste and adjust seasoning. Keep them covered for about 5 minutes. Serve hot garnished with coriander leaves. Your Rajma kadhi is ready to serve. Serve it hot with boiled rice..
Switch off the flame and add the fried pakodas to the kadhi. Rest the kadhi for the pakoras to absorb the kadhi. Before serving the kadhi check the consistency. Sometimes the pakoras absorb lot of kadhi and the kadhi thickens. Kashmiri Rajma With Saffron Rice Recipe.