Deliciouszest

Rajma is one of my most favorite dish. Even everyone loves to eat rajma chawal at my home. This rajma recipe makes for a perfect one pot wholesome lunch or dinner that’s flavor packed and yummiest. In English Rajma called Kidney Beans. Rajma Masala is a staple in North Indian homes and is one of the heavy hitters at Dhabas and restaurants. This is my mom’s recipe, and it is very simple enough for a beginner to make a home-style dish, even after you try it I bet you that it becomes one at yours too favorite dish. This dish is a lightly spiced, creamy and delicious Punjabi style curry. It goes with chawal.

There are so many varieties of kidney beans available in the Indian market. From the deep dark maroon, red rajma to the lovely to look at streaked colored bean, the small white colored kidney beans and the unique black rajma. The size of these beans also comes in different sizes. But I usually make rajma recipe with the Chitra Rajma variety. You can choose any variety of rajma that is available to you but make sure cook them perfectly as the cooking time will vary with the variety and kind of beans you use. But let me tell you one thing that the red colored rajma works well, but my experience with this variety of rajma is that take long time to cook and sometimes simply do not become perfectly tender and soft.

This rajma recipe follows the traditional method. So long as you follow the recipe with step by step then there is no chance anything will go wrong with this simple and delectable dish.

Kidney Beans offer many health benefits. Even this is the completely plant based. It is rich in protein, which aids in weight management and muscles health. It is also rich in fiber, supporting digestion and helping to manage blood sugar levels and lower cholesterol. It is high in calcium, iron, potassium and magnesium which contribute to bone health, immune function, and heart health.

Ingredients

• 1 1/2 cup of rajma
• 5 onions
• 4 tomatoes
• 1 tbsp chopped fresh coriander leaves
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp coriander powder
• 1 tsp kashmiri red chili powder
• 1 tsp turmeric powder
• 1/ 2 tsp garam masala
• 1 tsp kasuri methi
• Salt to taste

Recipe

• First soak the rajma at least 5-6 hours in or overnight plenty of water then wash gently. Soaking properly helps them cook faster and the beans digest easily.

• Transfer soaked rajma to a pressure cooker and pour 3 glasses of water on it.

• Add salt as required so that rajma can cook the rajma till, they are completely soft. this took 25 mins in the pressure cooker.

• Take another pan and put the oil on it.

• Add cumin seeds and bay leaf on it then saute for 1 min.

• First grind the onions and make puree add then put them on the pan and cook for 2 mins.

• At this stage add ginger garlic paste and cook till golden brown.

• Pour some water while cooking onion masala so that it does not stick or burn.

• Pour the tomatoes puree and give a nice mix.

• Add all the spices like coriander powder, turmeric powder, red chili powder, kashmiri red chili powder and garam masala and mix well then cook at least 5 mins.

• Now add the soft, cooked rajma along with the stock. You can pour more hot water if required but i don’t need it. Then mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture.

• Now add kasuri methi to give a nice aroma and taste.

• Sprinkle fresh chopped coriander leaves to give a nice fresh aroma.

• Serve it with your loved once.

• Preparation Time – 15 mins
• Cooking Time – 45 mins

• Cuisine – North Indian
• Serve – 4

Important Suggestions

• It is necessary to soak the rajma because dried beans when soaked become more easy to digest as soaking reduces the phytic acid in them.
• Also rinse them well after soaking and change the water at least once if soaking for longer time.
• Gravy would thicken more as it cools down, so do not cook until it turns very thick.
• Taste for the salt at this stage and add more if required but i did not add more salt.
• Please drain or discard the soaking water.
• I did not use green chili but if you want so you can use it.

Nutritional Values

• Calories – 500 kcal
• Protein – 12 gm
• Fat – 9 gm
• Iron – 3 gm
• Sugar – 2 gm
• Fiber – 5 gm