Rajma Recipe, also known as kidney beans, is a popular legume in Indian cuisine, especially in the northern regions of the country. Rajma is not only nutritious but also versatile, lending itself to a variety of delicious recipes. One of the most beloved preparations is Rajma Masala, a flavorful and hearty dish that combines tender kidney beans with aromatic spices. In this comprehensive guide, we will walk you through the step-by-step process of preparing Rajma Masala, ensuring that every spoonful is a delightful experience.
Ingredients
- 1 cup dried kidney beans (rajma)
- 2 tablespoons vegetable oil or butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
- Water
Instructions:
1. Preparation of Rajma:
- Rinse the dried kidney beans (rajma) thoroughly under running water.
- Soak the kidney beans in enough water overnight or for at least 8 hours. This step is essential to soften the beans and reduce cooking time.
- After soaking, drain and rinse the rajma well.
2. Cooking the Rajma:
- In a pressure cooker or a large pot, add the soaked and rinsed kidney beans along with fresh water.
- Add salt, 1 stick cinnamon, 1 elaichi, 2-3 cloves/black pepper, and let them whistle.
- Cook the kidney beans until they are tender and fully cooked. If using a pressure cooker, cook for about 4-5 whistles on medium heat. If using a pot, it may take around 30-40 minutes to cook the beans until soft.
- Once the Rajma is cooked, set aside. Do not throw the cooking water, as it will be used in the gravy.
3. Preparing the Rajma Masala:
- Heat vegetable oil in a large pan or kadhai over medium heat.
- Add finely chopped onions to the pan and saute until they turn golden brown.
- Stir ginger-garlic paste and slit green chilies, and saute for another couple of minutes until the raw smell dissipates.
- Add tomato paste to the masala. Cook the tomatoes until the oil starts to separate from the masala. Add a little bit of salt.
- Now, add the dry spice powders – red chili powder, turmeric powder, coriander powder, and garam masala powder. Mix everything together and cook for a 2-3 minutes until the spices are fragrant.
4. Combining Rajma and Masala:
- When the masala is well-cooked and aromatic, add the cooked kidney beans (rajma) along with the cooking water to the pan.
- Stir well to combine the rajma with the masala. If the gravy seems too thick, you can add more water to get the desired consistency.
- Season with salt according to your taste preferences and mix well.
- Allow the Rajma recipe to simmer on low heat for about 15-20 minutes, stir occasionally. This helps the flavors to blend together and enhances the taste of the dish.
5. Garnishing and Serving:
- Once the Rajma Masala is cooked to perfection, garnish it with freshly chopped coriander leaves for a burst of freshness and aroma.
- Serve hot Rajma recipe with steamed rice, naan, or roti, and enjoy the comforting goodness of Rajma Masala with your loved ones.
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Nutrient
| Nutrient | Amount per 100g |
|---|---|
| Calories | 127 kcal |
| Protein | 8.7 g |
| Fat | 0.5 g |
| Carbohydrates | 22.8 g |
| Dietary Fiber | 6.4 g |
| Sugars | 0.3 g |
| Calcium | 35 mg |
| Iron | 2.5 mg |
| Magnesium | 54 mg |
| Phosphorus | 139 mg |
| Potassium | 406 mg |
| Sodium | 7 mg |
| Zinc | 1.03 mg |
| Vitamin C | 1.4 mg |
| Vitamin B6 | 0.2 mg |
| Folate (Vitamin B9) | 162 mcg |
FAQ For Rajma Recipe
- What is Rajma?
- Rajma, also known as kidney beans, is a type of pod that is widely used in Indian cuisine. It is known for its rich flavor and nutrition value.
- What is Rajma Masala?
- Rajma Masala is a popular North Indian dish made with cooked rajma/ kidney beans cooked in a thick, spicy gravy made with tomatoes, onions, and a blend of aromatic spices.
- How long should I soak rajma before cooking?
- It is recommended to soak rajma in water overnight or for at least 8 hours. It helps to soft the beans and reduce the cooking times.
- Can I use canned rajma instead of dried rajma?
- Off course, you can use canned rajma as a alternative of . However, rinsing canned beans thoroughly before use is recommended to remove excess salt and preservatives.
- Can I freeze cooked rajma?
- Yes, you can freeze cooked rajma for future use. Allow it to cool completely, then transfer it to freezer-safe containers or zip-lock bags. It can be kept frozen for up to 3 months. Rest overnight in the refrigerator before reheating.
Conclusion:
Rajma recipe is an excellent North Indian dish that never fails to satisfy the mouth with its rich flavor and hearty texture. By following this details guide to this recipe, you can remake the delightful cuisine in your own kitchen and treat to your family, relatives, and yourself. Whether it’s a weekday dinner or a special occasion, Rajma recipe is sure to be a hit among family and friends. So, Start the recipe with my style, gather all the ingredients, and make a flavorful journey of classic Indian dish “Rajma recipe”.