Rajma Chawal is a vegetarian dish it’s be so delicious and famous not just India but also around the world. Best Rajma is yield in Nepal hills and in India. Himachal Pradesh and Jammu region is the major yield of kidney beans. Rajma Masala ( Kidney Bean) is a weekly affair at home and a Sunday lunch.
There are some ways to form the favored Rajma Masala. but the Punjabi version of Rajma curry is popular and has been embraced by other regional cuisines. further, it’s also appreciated due to the abundant supply of protein which makes it an entire meal when served with rice which may be a source of carbohydrates. This particular rajma recipe made restaurant style goes very well with both rice as well as naan or roti or chapati.
In my home, there are not any side dishes made on the day when rajma is cooked. Just the melt within the mouth Rajma beans during a creamy curry alongside rice and you’ve got a comforting meal.
- Rajma/ Kidney Beans- 2 cups ( soaked 11 hrs)
- Salt- as per taste
- Baking Soda- 1 Pinch
- Tomatoes – 5
- Ghee- 2 tbsp
- Black Cardamom- 2
- Cloves- 4-5
- Black peppercorn-1/12 tsp
- Cumin powder – 1 tsp
- Chana Masala- ¼ tsp
- Coriander powder- 1 tsp
- Water- 2 cups
- Sweet n sour Chutney- 1 tbsp
- Coriander leaves- 1tbsp
Rajma Recipe Step by Step
1 Step: Soaked Rajma
Take 2 cups of Rajma. You can use Chitra Rajma or Kashmiri Rajma. Take whatever you like. We have to soak the rajma for about 12 hours.
The next day discards the soaked water. Drain and rinse the soaked Rajma for a few times in running water.
Now we will boil it. To boil it and adding the rajma with the water in a pressure cooker along with the rajma we will also add one and a half teaspoons of salt. You can also add a little bit of baking soda, please do not add a lot of baking soda in this recipe. Now, we will add some more water to this and then cover it. and we will heat the gas and cook the rajma for 4 whistles in high flame.
When the Rajma is cooking. We will prepare the onions and tomatoes for masala. First, we have to take 5 Tomatoes, which we have to blend added to a blender jar and make a paste out of it. Similarly, we will grind 3 onions with a little bit of water. You can see it is soft.
After that. when the pressure settles down on its own, open the top, check if the rajma is cooked or not by taking a bite or pressing a bean. The Rajma beans should be completely cooked. If they are not cooked completely, then pressure cook again adding some water if required for some minutes.
2 Step Making Rajma Gravy
Now let’s prepare the gravy for our Rajma. We will be heating up a Pan. In this pan, we will add 2 tablespoons of ghee. Rajma without ghee is incomplete. So please add ghee you can also use oil if you want to avoid ghee.
Once the Ghee is hot and melted. We will add to Black Cardamoms. Black cardamom smells a very nice flavor to Rajma might is very important to add it. If you don’t have it you can also skip it, along with the Black cardamom similar to adding Cinnamon Sticks of four to five cloves, half a teaspoon of Black peppercorns and about one teaspoon of Cumin seeds or Jira along with these we will also add Ginger & Garlic Paste 1 tablespoon now, we will cook it in medium flame for about 2 minutes.
After 2 minutes, we will add a little bit of Hing to it. Hing is basically as an asafoetida and cooks it until the ginger garlic paste is completely done. In the sense that we do not want any raw flavor. So you have to cook it Well and cooked two more minutes. You can see the ginger & garlic paste is completely Brown and ready.
Now We will add the onion paste to it and mix it up well. We have to cook the onion paste for about 2-3 minutes. The excess boiling has settled now we will add
some salt to it here, we use 1 tsp salt.
After adding some salt we have cook the onions until they brown. It will take about 5 to 6 minutes.
After 5-6 minutes onions are started to leave the oil sides of the pan. Now we will add the Masalas to it. Here we using 1 tsp Cummin Powder, 1 tsp Coriander Powder, ½ tsp Garam Masala, 1 tsp Kashmiri Chili Powder, Now we will cook all of the spices 3-4 Minutes in low flame.
It’s very important to cook them like this. It brings Authentic flavor to Rajma. Now we will add Tomato Paste to it and give it a good mix. Again we have to cook it until it starts to leave the oil sides of the pan and also cover the pan if you wish too.
Cooking all ingredients like this is bringing the true essence of any dish particularly Indian Cuisine. And when it comes to Punjabi recipe like Rajma you got to cook it.
After about 7 minutes or soak the tomatoes have reduced the lots and it’s looking good. Now we will add the cooked Rajma and mix. Add ½ cup of the water to the curry & mix the well.
Again Cover the pan cook the Rajma curry for 15 Minutes on lower flame.
After about 15 minutes, curry will thicken you can adjust the consistency to preference. I like Rajma curry to be thick.
Now we have added final ingredients Sweet and Sour chutney ( Date & Turmeric paste ) to make it even better. And also add some chopped coriander leaves, crushed Kasuri methi (dried fenugreek leaves), and mix well.
You can serve the Rajma Curry With Rice, Naan or Roti and Salad ( Onion, Tomatoes)
you should Read Top 10 Most Famous Indian Cuisines
Rajma Chawal Image :hi.wikipedia.org