Rajma (Red Kidney beans) / Rajma Masala is a very popular weekend brunch idea. Rajma is all time favourite Punjabi household dish. In this dish, red kidney beans are cooked with tomatoes, onion and spices. Rajma masala simply provides you comfort and lights up your memories with its warmth and aroma. Rajma with Chawal (steamed rice) is a dish which is true delight for every vegetarian North Indian.

Rajma
Step wise Recipe :

Step 1 : Soak the rajma for overnight in enough water or soak it for 6 – 8 hours.

Step 2 :Drain the water from rajma and keep it aside.

Step 3 :Pressure cook the rajma with 5 cup of water for 7 – 8 whistles. Then turn the flame slow and simmer for 10 min.

Step 4 :When they get cool, drain the rajma and keep it aside.
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Step 5 :Meanwhile make the paste of garlic, ginger and green chili in mortar – pastel.

Step 6 :Heat the 2 tbsp oil in a non-stick pan. Add cumin seeds.
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Step 7 : When they get splutter add fine chopped onions.
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Step 8 :Saute onions till they get transparent.
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Step 9 :Add ginget-garlic-chili paste. Saute for a minute.
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Step 1 :Add all dry spices. Mix well. Saute for 2 min.
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Step 10 :Add crushed tomatoes and mix well. Saute till oil released form puree.
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Step 11 :Add boiled rajma. Mix well.
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Step 12 :Add 1 to 1 ½ cup water. Cover the lid. Bring curry to 1 – 2 boil.
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Step 13 :Add fresh cram and kasturi methi. Mix well. Saute for a while.
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Step 14 :Garnish with coriander and serve the rajma with steam rice or parathas.

Rajma
 
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Rajma (Red Kidney beans) / Rajma Masala is a very popular weekend brunch idea. Rajma is all time favourite Punjabi household dish.
Author:
Recipe type: Main
Cuisine: North Indian
Serves: 4
Ingredients
  • 1 cup onion ( fine chopped ) ( approx 2 large onion)
  • 1 ½ cup crushed tomatoes ( approx 4 medium tomatoes )
  • 8 – 10 garlic cloves
  • 1 inch ginger
  • 1 green chili
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp kashmiri red chili powder
  • Pinch of turmeric
  • ¼ - ½ tsp garam masala
  • 1 – 1 ½ cup water
  • 2 tsp kasturi methi
  • 1 tbsp fresh cream
  • 2 tbsp oil
  • Salt according to taste ( approx 1 tsp )
  • For boiling
  • ¾ - 1 cup rajma ( kidney beans ) ( overnight soaked )
  • 5 cup water
  • 1 tsp salt
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Soak the rajma for overnight in enough water or soak it for 6 – 8 hours.
  2. Drain the water from rajma and keep it aside.
  3. Pressure cook the rajma with 5 cup of water for 7 – 8 whistles. Then turn the flame slow and simmer for 10 min.
  4. When they get cool, drain the rajma and keep it aside.
  5. Meanwhile make the paste of garlic, ginger and green chili in mortar – pastel.
  6. Heat the 2 tbsp oil in a non-stick pan.
  7. Add cumin seeds. When they get splutter add fine chopped onions.
  8. Saute onions till they get transparent.
  9. Add ginget-garlic-chili paste. Saute for a minute.
  10. Add all dry spices. Mix well. Saute for 2 min.
  11. Add crushed tomatoes and mix well. Saute till oil released form puree.
  12. Add boiled rajma. Mix well.
  13. Add 1 to 1 ½ cup water. Cover the lid. Bring curry to 1 – 2 boil.
  14. Add fresh cram and kasturi methi. Mix well. Saute for a while.
  15. Garnish with coriander and serve the rajma with steam rice or parathas.
Notes
When rajma get cracked after boiling, that means they are perfectly cooked.
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