Start with raw beans: yes you can make it with canned beans but a good rajma needs to be made with raw kidney beans. So, I am going to share some of my tips that I have learned over the years to make a good rajma. You can use either one of the light or dark color large kidney beans to make punjabi style rajma. The smaller kidney beans are used in Kashmiri Rajma, which is a different recipe and uses different spices and you can find the recipe in my cookbook. There are also varieties which are smaller in size. There are lighter ones and also dark kidney beans. Now when you go to market, you will see variety of kidney beans. Rajma is traditionally vegan (except when you add ghee to it) and also gluten-free. It’s an extremely popular curry in North India and a true Punjabi meal if often incomplete without it. The pressure cooked beans are then cooked with onion, tomatoes, ginger-garlic and with spices like coriander, garam masala, chili powder etc. Rajma is kidney beans curry which is made by pressure cooking raw kidney beans which are soaked overnight. I do not like rajma if the curry is on the thinner side.įor me a good rajma should be flavorful with the beans blending in with the spices and the curry should slightly be on the thicker side and have a melt-in-mouth texture. It’s probably one of his favorite dishes (that’s a typical Punjabi right there)!īut my taste buds have changed over the years and now I really enjoy rajma, especially the one I make.
Sarvesh on the other hand is a huge rajma fan. However I was not very fond of rajma growing up, I don’t know why but I preferred it much less compared to the dals and chole and all my veggies. Whenever we would invite someone over for lunch or dinner, mom would definitely make one of these. In fact I always say that chole, rajma and dal makhani are like the 3 most popular north Indian main course vegetarian recipes. Rajma is one of the most popular curries in north India. Kidney beans are cooked with onion, tomatoes and spices in this flavorful vegetarian curry. Once the rice is done, serve hot with prepared Rajma.Rajma Masala aka Kidney Beans Curry is one of the most common and popular curries made in North India. Spread the rice on a plate and allow it to cool for 2-3 minutes. Once the rice is soft and double its size, strain the water. You can also add a little salt to it for taste. Then, add them to a large and deep-bottomed pan with 4-5 cups of water in it. To make steamed rice without using a pressure cooker, wash 1 cup of rice in running water. Step 4 Steam cook rice and serve with Rajma.Mix well and cook covered for 10 minutes. Cook till the spices become fragrant and oil starts leaving the sides of the pan. Add ginger- garlic-chilli paste, cumin powder, coriander powder and black pepper powder. Now add the tomatoes and cook on high for 4-5 minutes. Once they become fragrant, add onions and cook till they are golden brown. In a deep bottomed pan, add mustard oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Make a paste of ginger, garlic and green chillies. Step 2 Chop onion-tomato and make ginger-garlic pasteįinely chop onions and keep aside, grate the tomatoes and keep them aside.Once the rajma is soft and squishy, remove it from the heat and keep it aside. Wash it again and pressure cook with 2 cups of water, 1/2 tsp salt and turmeric. Wash the rajma and allow it to soak in water overnight. Step 1 Soak rajma overnight and pressure cook till they are soft.
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