Crafting the Best Rajma Recipe: Savor the Aroma
On a culinary journey as we delve into the heartwarming world of Rajma, a dish that not only graces the streets but has found its cherished place in Indian homes. In this blog, we explore the roots, the cultural significance, and the irresistible charm of Rajma, offering you the best recipe crafted with love and authenticity. Brought to you by DesiStreetFoods, let's unravel the secrets of this iconic dish that has become synonymous with comfort and flavour.
Rajma is indeed a beloved dish in Indian households, enjoyed for its delicious and wholesome qualities. This heartwarming and flavorful preparation has found a special place on family dining tables across the country. The rich and aromatic gravy, coupled with the creamy texture of kidney beans, makes Rajma a go-to choice for those seeking both taste and nutrition
Equipment
- 1 x Bowl
- 1 x Pressure Cooker
- Spoons
- 1 x Grinder
- 2 x Spatula
Ingredients
- 2 cups of Rajma Chitra or red soaked whole night
- 2 to 3 tablespoons ghee or oil
- 1 small bay leaf
- ½ teaspoon cumin seeds optional
- 1 cup fine chopped onions
- 1 green chilli chopped
- 1½ teaspoon ginger garlic paste
- 1½ cups 2 large tomatoes, pureed
- ½ to 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- 1½ to 2 teaspoons coriander powder
- ¾ to 1 teaspoon cumin powder
- ¼ teaspoon turmeric
- Salt according to taste
- ½ to 1 tablespoon kasuri methi
- Few Ginger juliennes
- 2 tablespoons coriander leaves finely chopped
- 2 to 3 tablespoons heavy cream
Instructions
How to Boil Rajma
- Add rajma in a bowl and wash them now soak them with plenty of water overnight.
- Now take a pressure cooker and pour our soaked rajma with water into the pressure cooker and add 1 cup more water.
- Now boil rajma till 4 to 5 whistles.
- After the rajma is boiled now check the rajma by crushing if it gets mashed easily then it is properly boiled.
How to Make Rajma Masala
- Heat ghee or oil in a pot or wok. Add cumin seeds and bay leaf.
- When they start to sizzle add the onions and green chili.
- Saute on a medium heat until golden. Mix in the ginger garlic and saute for a minute.
- Take a grinder and make a puree of tomatoes.
- Pour the tomato puree & cook until the onion tomato mixture turns thick, for about 3 min.
- Stir in the spices - red chilli powder, garam masala, coriander powder, cumin powder and turmeric.
- Saute for 2 to 3 minutes, until the masala start to smell aromatic.
- Add the rajma along with the stock (boiled water of rajma).
- Pour more hot water as required to make a gravy.
- Mix well and simmer for 10 to 15 mins,till it get little thick. To make the gravy thick, Take tbsp of rajma in spoon and mash a tbsp of the rajma and add back.
- Taste test and add more salt
- Add ¼ teaspoon garam masala and Add crushed kasuri methi.
- Stir some cream and pour it into the rajma.
- Squeeze some lemon juice before serving. Serve rajma with chawal (rice).
Kudos!!! Your Rajma is now ready to serve.
Video
Notes
Soak Rajma for at least 8 hours.
Use boiled water of rajma to make thick rajma gravy.