Rajma Recipe
Rajma is a North Indian dish made from kidney beans in a spiced tomato gravy, usually served with rice. It's hearty, flavorful, and rich in protein and fiber.
Ingredients
Ingredients:
- 1 Cup Kidney beans (Rajma)
- 2 Large onions, finely chopped
- 3 Tomatoes, pureed
- 2 Green chilies, slit
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 Cinnamon stick
- 2 Cloves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
- 3 tablespoon Oil
- Water as needed
- 2 tablespoon Cream (for added richness)
Instructions
Soak and Cook Rajma
- First, soak the kidney beans in water overnight or for at least 8 hours to soften them.
- Tip: This helps reduce cooking time and makes the beans tender. After that, drain and rinse the beans, then cook them in a pressure cooker or pot with 3 cups of water and a pinch of salt until tender, about 15-20 minutes.
Prepare the Masala Base
- Next, heat 3 tablespoons of oil in a pan over medium heat. Add cumin seeds, a bay leaf, a cinnamon stick, and cloves.
- Tip: Make sure to add the spices in the right order to enhance their flavors. When they sizzle, add chopped onions and cook until golden. Then, mix in ginger-garlic paste and green chilies until the strong smell fades.
Cook the Tomato Gravy
- Now, add pureed tomatoes and cook until the oil separates.
- Tip: Stir occasionally to prevent sticking. Then, add turmeric, red chili powder, coriander powder, and salt. Stir well and cook for about 5 minutes until thickened.
Combine Rajma and Masala
- Add the cooked Rajma and its liquid to the tomato masala, ensuring the liquid covers the beans.
- Tip: If the mixture looks too thick, add a little more water. Stir well, add garam masala, and simmer on low for 15-20 minutes to blend the flavors.
Final Touches and Serving
- Finally, check the seasoning and garnish with fresh coriander leaves.
- Tip: Taste before serving to adjust flavors as needed. For a creamier texture, add 2 tablespoons of cream. Serve hot with steamed rice or roti, and enjoy!
Notes
3 Epic Ways to Cook Rajma
1. Stovetop: First up, the classic stovetop method! While it takes longer, it gives you full control. You can easily stir, check, and adjust, which is perfect for beginners. 2. Pressure Cooker: Next, we have the pressure cooker! This method is super fast, cooking beans in just 15-20 minutes. Plus, it keeps all the delicious flavors sealed in, making your Rajma extra tasty. 3. Instant Pot: Lastly, the Instant Pot! It’s like a pressure cooker but even easier. Simply set it and forget it, and it’ll cook your beans in no time, saving you loads of time!Tips for Enhancing Flavors
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- Slow Cooking: First, slow cooking really helps bring out the deep, rich flavors of the beans and gravy. It lets all the spices blend perfectly over time!
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- Tasting and Adjusting: Then, always taste the dish while cooking! This way, you can adjust the spices and salt to make it just right for your taste buds.
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- Smoky Flavor: Lastly, try adding a smoky twist with the dhungar method! Simply place a hot piece of charcoal in a bowl, pour ghee over it, and cover the pot. This will give your Rajma a delicious smoky flavor!
Nutrition
Nutrition Facts
Rajma Recipe
Amount per Serving
Calories
380
% Daily Value*
Fat
20
g
31
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
10
mg
3
%
Sodium
400
mg
17
%
Potassium
900
mg
26
%
Carbohydrates
55
g
18
%
Fiber
12
g
50
%
Sugar
6
g
7
%
Protein
15
g
30
%
Vitamin A
1200
IU
24
%
Vitamin B1
-1
mg
-67
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin C
20
mg
24
%
Vitamin E
2
mg
13
%
Vitamin K
20
µg
19
%
Calcium
50
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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