Rajma recipe
Rajma recipe

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, rajma recipe. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rajma recipe also known as rajma masala is a North Indian dish made with kidney beans, onions, tomatoes, spices and herbs. This delicious dish is easy enough to make for a healthy and hearty meal. Serve it over chawal (rice) or with roti. In Indian cuisine, a lot of legumes are eaten regularly as they are the main source of protein & fiber.

Rajma recipe is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Rajma recipe is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have rajma recipe using 14 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Rajma recipe:
  1. Prepare 1 cup Rajma
  2. Make ready 4 cup water
  3. Prepare 4 tablespoon oil
  4. Take 1 tablespoon cumin
  5. Get 2 bay leaves
  6. Prepare 4 cloves
  7. Prepare 2 tablespoon turmeric
  8. Make ready 1 tablespoon Red chilli powder
  9. Prepare 1 tablespoon Ginger garlic paste
  10. Take as per taste Salt
  11. Make ready 2 tablespoon Kashmiri red chilli powder
  12. Prepare 1 tablespoon Chicken masala
  13. Get as required Some kasuri methi
  14. Take 2 tablespoon ghee

Rajma cooked in a spicy onion tomato masala till the beans are soft and flavourful. Best had along with hot steamed rice. This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen. Take a Pressure cooker on Medium to High Heat.

Steps to make Rajma recipe:
  1. Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
  2. Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 2 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release
  3. Beans should be completely soft when done. Set aside
  4. To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle
  5. Then add the grated onions and mix
  6. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don’t rush the step else curry will have raw onion taste
  7. Then add ginger-garlic paste and green chili and cook for 1 minute.
  8. Add the pureed tomatoes and mix. Cook for 5 minutes.
  9. Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.
  10. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don’t rush it).
  11. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
  12. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
  13. Then after it has simmered for 20 to 30 minutes, add kasuri methi. If you want you can also add bit of cream (optional, I did not add).
  14. I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.
  15. Finally add a tablespoon of ghee and mix. Turn off the heat. Serve rajma with rice and enjoy! - You can checkout my pulao recipe here - https://cookpad.com/in/recipes/15072610-pulao-recipe?invite_token=JrwJDHyFGGgJsSnHKFmHs52J&shared_at=1622278779

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen. Take a Pressure cooker on Medium to High Heat. Add Oil, Once the oil is heated add Jeera and Hing. Once the Jeera starts to crackle add Onions. Soak rajma overnight or use my quick soaking method to soak it in an hour.

So that’s going to wrap this up with this exceptional food rajma recipe recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!