Rajma Recipe
Rajma is a popular Indian dish made from lentils and spices. It’s one of my favorite dishes to eat when I am feeling under the weather. In this recipe, we have used red kidney beans as they give a nice flavor to the rajma.
Equipment
- Pressure Cooker
- Bottom or Deep Kadhai
- Mixer Grinder
Ingredients
- 1 Cup Rajam (Chitra/White Kidney Beans) Soaked in water for 5-6 hours
- 4-5 Nos Tomatoes Roughly Chopped
- Chopped Coriander Leaves
- 2 Nos Onions Roughly Chopped
- 2 Nos Green Chillies
- 1 Piece Ginger
- 3-4 Nos Garlic Cloves
- 2-3 tbsp Ghee
- ½ tsp Amchur/Mango Powder
- ½ tsp Turmeric Powder
- ½ tsp Black Pepper Powder
- ½ tsp Cumin Powder
- ½ tsp Garam Masala
- 1 tsp Coriander Powder
- 1 Tbsp Kashmiri Red Chilly Powder
- Salt as per taste
- Oil for Cooking
Instructions
- To make Rajma masala we need to use Chitra Rajam, There are three types of Rajma, Red Kidney Beans, Kashmiri Kidney Beans and Chitra Kidney Beans (White Kidney Beans)So Chitra/Whitel Kidney beans is the perfect one to make this recipeSoak 1 Cup Rajma in water for 5-6 hours or overnight
- Transfer the soaked Rajma in the Pressure Cooker, add 3-4 cups of water and add some salt and whole spices
- Close the lid and cook it for 5-6 whistles or until its soft and perfectly cooked
- Meanwhile the Rajma is getting cooked lets prepare for the gravyTake a mixer jar and add roughly chopped onions and ginger, garlic and green chillies and blend it to a fine paste
- Take a deep kadhai and add around 2-3 tbsp of Ghee, Ghee enhances the flavour but you can use Oil instead of ghee as its optional
- Now add the Onions paste and stir it well until the raw smell is gone and golden brownTip - Its very important to roast all the ingredients well while making Rajma to get the perfect taste
- While the onion paste is getting roasted, Grind the tomatoes to a fine paste
- Lets make the Rajam Spice Mix now - For this take a small bowl and add Coriander Powder, Red Chilly Powder, Cumin Powder, Turmeric Powder, Amchur Powder, Garam Masala and black pepperMix it well and the rajma spice mix is ready, You need not get the ready made masala from shop, make it this way and it taste similar to the ready made Rajma masala
- The onion paste is now roasted well, water is reduced and got the perfect color and aroma
- To this now add the tomato puree and let it cook well until the water is completely reduced
- Add some salt as per taste, we have already added salt while cooking the Rajma and let it cook on low flame until well roasted and oil separateYou may even keep it on high flame and stir it continuously
- The tomato puree is cooked well, excess water drained out and oil has separated
- Now add the Rajma masala and mix it well till aromatic
- mix and cook it well
- Check the Rajma once the whistles are out and the cooker is ready to open, open the cooker lid only once all the pressure is out
- The Rajma is cooked perfectly well, soft and mouth melting
- Now add the cooked Rajma in the masala, mix it together and let it boil on a high flame
- The Rajma has started boiling, check the seasoning and add salt as required and also add chopped coriander leaves
- Once the Rajma starts boiling, Cover the lid and cook for 1-2 mins
- The Rajma is ready to be served hot with Jeera Rice or ghee rice
Video
Notes
- To make Rajma Masala always use Chitra Rajma, Soak it in water for atleast 5-6 hours or overnight
- Make sure the Rajma is well cooked, If the rajma is not cooked properly then we won't get the right taste and perfect recipe