A traditional Punjabi dish made with kidney beans cooked in a spiced tomato and onion gravy.
Ingredients
Main Ingredients
- 250gRajma Kidney Beans
- 2Onions
- 3Fresh Tomatoes
- 3tbspVegetable Oil
- 4cupsWater
- 2tspSalt
- 2tspKashmiri Red Chili Powder
- 1/2tspTurmeric Powder
- 1/2tspHing Asafoetida Powder
- 2tspCoriander Powder
- 2tspCumin
- 1tspGinger Paste
- 1tspKasoori Methi
- 2tspGarlic Paste
- 1tbspCurd
How to make Rajma
Preparation
Soak Rajma in triple the amount of water overnight or for at least 6 hours.
Cooking
Heat a pressure cooker on medium to high heat and add vegetable oil.
Once the oil is heated, add cumin and hing.
When the cumin starts to crackle, add the onion paste.
Add ginger, garlic, and green chilies.
Cook until the raw smell of ginger and garlic disappears, about 2 minutes.
Add the blended tomatoes and salt. Cook until the tomatoes are soft and mushy, about 4 minutes.
Add Kashmiri red chili powder, turmeric, and coriander powder.
Cook the mixture for another 2 minutes, then add curd and kasoori methi.
Add water and the soaked rajma, mixing everything well.
Turn the flame to medium-low and close the pressure cooker lid.
Cook for 10 minutes.
Do not open the cooker; let it depressurize on its own.
After opening the cooker, add garam masala and mix well.
Garnish with fresh coriander just before serving. Serve with jeera rice.
Tips & Tricks
For best results, soak the rajma overnight to ensure they cook evenly.
FAQS
How do I properly cook Rajma kidney beans for the best texture?
To achieve the best texture for Rajma, soak the kidney beans in triple the amount of water overnight or for at least 6 hours. This softens the beans and reduces cooking time. After soaking, cook them in a pressure cooker with the spiced tomato and onion gravy for about 10 minutes on medium-low heat.
What are some good substitutions for ingredients in Rajma?
If you don't have Rajma kidney beans, you can substitute them with black beans or pinto beans, though the flavor will differ slightly. For a vegan option, replace the curd with a dairy-free yogurt or omit it altogether. You can also adjust the spices based on your preference, using less chili powder for a milder dish.
How can I store leftover Rajma and how long does it last?
Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave. If you want to store it for a longer period, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
What are the best side dishes to serve with Rajma?
Rajma pairs beautifully with jeera rice, but you can also serve it with steamed basmati rice, roti, or naan. For a complete meal, consider adding a side of cucumber salad or a tangy raita to balance the spices in the dish.
Is Rajma suitable for a gluten-free diet?
Yes, Rajma is naturally gluten-free as it is made primarily from kidney beans and spices. Just ensure that any additional ingredients, like the yogurt or any side dishes, are also gluten-free to maintain dietary compatibility.
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Nishanjali
(@foodieaddaa)
Nishanjali 😍😍😍 🧿 Vegetarian Recipe Creator Nishanjali 😍😍😍 🧿 Vegetarian Recipe Creator...
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