Rajma Masala: Punjabi Kidney Beans Curry.

Today I am going to make a very special Rajma Masala from the series of North Indian recipes. Rajma is one of the popular dishes of North India. Here, I am making Pahadi Lal Rajma, which I have been making for years. It is easy to make and tastes amazing. After the kidney beans are cooked, mash the beans to make the curry creamy, which makes the curry thick and tasty. For this rajma, it has to be soaked overnight because I am going to make it for lunch the next day. The longer it is soaked in water, the easier it will be to cook.

And in terms of spices, the same spices are used in all types of dishes in India, although there can be slight changes. Depending on this, we can take rajma with cumin rice, lemon rice, pulao, and salad. Punjabi rajma recipe with step-by-step photos and videos

How to prepare Rajma for curry ?

First of all, keep Rajma soaked. I always keep Rajma soaked overnight because it gets well soaked until the next day’s lunch or evening dinner.

Separate the rajma from the water.

Put kidney beans, one teaspoon salt, and four cups of water in the pressure cooker.

Cover the pressure cooker and cook for four whistles.

After cooking for 4 whistles, turn off the stove and open the lid after the pressure cools down.

Separate the boiled Rajma from the cooker and leave the remaining water in the cooker, which will be used later.

How to make paste for Rajma masala ?

Make a paste of onion, ginger, garlic, and green chilies in a blender jar.

After the paste is ready, cover it with a utensil and keep it aside.

How to make rajma masala

Heat 2 tbsp ghee/oil in a pan on medium heat..

After the oil is hot, add cumin, black pepper, black cardamom, and dry red chili, and fry till it crackles.

After roasting, separate the dry red chilies.

Add onion, garlic, ginger, and chilli paste and fry till it turns light brown.

Add the tomato pulp and cook for 2 minutes.

Now spices: add coriander powder, turmeric powder, and red chilli powder, and mix.

Add half a cup of water, mix well, and cook.

Cook till the raw smell of tomatoes goes away, and when oil starts leaving the edges, the masala is ready.

Add the spices to the boiled kidney beans and mix well.

Add water, garam masala powder, and kasoori fenugreek; mix well. (Here I have added rajma masala.)

Add salt as per your taste and mix.

Mash the kidney beans with a spoon to thicken the curry, and cook on medium heat for 5 minutes.

Turn off the stove after cooking.

Rajma Masala is ready; you can garnish it with coriander leaves and serve it hot with lemon rice, cumin rice, and pulao.

Faqs

1-: How to make rajma teste better?

To improve the taste of Rajma, it has to be soaked well, and spices have to be used properly to mashing Rajma because only spices make the taste better.

2 -: How long does rajma need to be soaked ?

Rajma should be soaked overnight. so that it gets wet properly for the second day’s lunch and dinner. Rajma should be kept soaked for more than 8 hours.

3 -: Is soaking rajma for 4 hours enough ?

After soaking Rajma for 4 hours, it will not cook properly, and then it will have to be melted in a pressure cooker. Because the cooker only melts, the taste can get spoiled.

4 -: What goes will with rajma?

Rajma is good source of protein,fiber,potesium and magnisium.

5 -: why is my rajma not cooked?

Cook the beans according to the directions given. It will cook, but maybe you soak it less because of which it did not cook properly

6 -: which rajma is best in teste?

Red rajma is best in teste and also easy to cook.

7 -: what is the best time to eat rajma ?

In terms of digestion, it is right to eat Rajma at lunch during the day.

8 -: Can we keep soaked rajma in fridge ?

Yes, soaked rajma can be frozen. But keep in mind that if you refrigerate them for more than 2 days, sprouts can appear on them and spoil the taste.

9 -: ​​Which rajma is easy to cook ?

Once again, I would go for red kidney beans, as they look great and taste great.

10 -: In which season rajma is grown?

Rajma is a kharif crop and is grown in cold weather in hilly areas.

How to cook rajma masala: Recipe Card.