How to make Rajma Recipe,Rajma recipe,rajma recipe in english

Rajma is one of the most popular dishes of North India. In this authentic Punjabi rajma delicacy, cooked rajma is excitingly scented with a wide range of flavors ranging from ginger and green chillies to tomatoes, onions and spices.

Filling and nutritious, the rajma transforms beautifully when the rajma is cooked in tomato pulp with only the original spices. This Rajma is a favorite in Punjab and very popular among all age groups. My children like Punjabi Rajma with some pav and raw onions. Each Indian family has its own version of Rajma and this is our version.

The recipe for making authentic Punjabi rajma is simple and if you already have soaked rajma then you can prepare the rajma quickly. To make Rajma, cook Rajma in a pressure cooker for 3 whistles and filter the water and keep aside. In addition, combine green chili, ginger and garlic in a scramble and pound into a coarse paste. This freshly ground ginger, garlic and green chillies will make the Rajma very tasty. Heat oil and butter in a deep non-stick pan and add cumin seeds. Saute onion on medium flame for 2 minutes. Add coarse paste of green chilli-garlic-ginger and tomatoes, mix well and cook for 3 minutes. Add chilli powder, coriander, turmeric,garam masala. Add the remaining water from the beans, mix and cook on a medium flame for 4 to 5 minutes, mashing it lightly with potato masher, stirring occasionally. Add kasuri fenugreek leaves, crush them between your palm to taste them, add fresh cream which will give the rajma a creamy texture and mix well. Our authentic Punjabi Rajma is ready !!

However, you will be surprised to see that these are all everyday ingredients that you don't have to shop for! The two final strokes that enrich this Punjabi Rajma are fresh cream and fenugreek leaves. I usually cook Rajma once a week for day meals.

See why we call it a healthy kidney beans recipe. Yes, the recipe has some fresh cream and butter and they are healthy fats. The main ingredient Rajma is rich in a complex carb and fiber that helps reduce cholesterol levels. Rajma is rich in potassium which is important for people with high blood pressure as it reduces the effect of sodium.

You can make Punjabi Rajma vegetable with any Indian bread or rice.

How to make Rajma Recipe,Rajma recipe,rajma recipe in english,rajma recipe | rajma masala | rajma curry | punjabi rajma recipe

Ingredients Required rajma recipe punjabi style

Rajma = a cup,

Tomato = three pieces

Onion = two pieces

Garlic = 7 to 8 buds,

Green chili = two pieces

Ginger = 2 inch piece

Cumin = one teaspoon

Garam masala = 1 tsp,

Turmeric Powder = 1/2 tsp,

Red chili = 1/2 tsp,

Oil = 1 tbsp

Baking soda = 1/2 tsp,

Green coriander = two tablespoons finely chopped

salt = as per taste

How to make Rajma Recipe

To make rajma ki sabzi, firstly wash and soak the rajma for 8 to 9 hours and if the weather is cold then use some warm water to soak the rajma. After soaking, take out the water from the rajma and wash it thoroughly.

Now put half a glass of water and baking soda with kidney beans in the cooker and cook on low flame on the gas, after two whistles, slow down the flame and let it cook for 7 to 8 minutes, after that turn off the gas.

As long as the kidney beans are cool, start preparing the spices, for this wash the tomatoes, ginger and green chilies and peel the onion and garlic.

Then chop the onion coarsely and grind it in a mixer and after that grind the garlic, ginger and green chilies together as well as chop the tomatoes into small pieces.

Now heat oil in a frying pan, when the oil is hot, add asafoetida and cumin seeds and after that add onion paste in the pan and fry it on low flame till it becomes golden brown.

When the onion is fried well, then add garlic, ginger, chili paste to it and fry for five to five minutes and after that add red chili powder, turmeric powder, garam masala and salt and cook for two minutes.

After two minutes, put chopped tomatoes in the frying pan and cook it on medium heat until the spices leave the oil, after leaving the oil, put the kidney beans in the frying pan and fry for 5 minutes, after that the remaining water of the beans in the frying pan put it. The surface of the water should be above the rajma, if the remaining water in the rajma is less, then a little water can be taken separately and poured into it.

Now cook the rajma on medium flame for about 10 minutes or till the gravy thickens. When the rajma gravy becomes thick enough, then turn off the gas. Now your royal rajma masala is ready, just garnish it with chopped coriander leaves and serve hot with parathas or rice.