Rajma or red kidney beans is a delicious pulse that is cooked in a variety of ways and widely used in many international cuisines. In India, rajma commonly takes the Punjabi flavors. This post is the Indian version aka, rajma cooked the Punjabi way. Let's get started:
Time Required: 30 min
What's required:
How to Make:
Tips:
Time Required: 30 min
What's required:
- Rajma/Red kidney beans - 2 cups soaked overnight
- Onions - 2, finely cut
- Tomato - 1
- Garlic - 3-4 pieces
- Ginger - 1/2 teaspoon finely cut
- Turmeric powder - 1/2 teaspoon
- Red Chilli powder - 1/2 teaspoon
- Garam Masala - 1 1/2 to 2 teaspoons
- Coriander Powder - 1/2 teaspoon
- Dry mango powder - 1/2 teaspoon
- Cooking Oil - 2-3 teaspoons
- Jeera/Cumin seeds - 1/2 teaspoon
- Salt tot taste
- Asafoetida - pinch
- Lime juice - 1/2 teaspoon
- Coriander leaves - to garnish
How to Make:
- Pressure cook the soaked rajma to 2 whistles
- Make a fine paste of garlic, ginger and tomato and keep aside
- Heat oil in a pan and add jeera.
- Once jeera starts to splutter, add asafoetida.
- Then add onions, fry till they become transparent
- Then add the tomato-ginger-garlic paste to the pan
- Fry till the raw smell of tomato and garlic goes off.
- Add all the masala powders mentioned above and salt and mix well.
- Now add cooked rajma and mix well.
- Add 2-1/2 cups of water and let it cook for about 7-8 minutes. You can adjust the quantity of water based on desired consistency.
- Put off flame, add lime juice, mix and garnish with coriander.
- Serve with steamed rice/jeera rice/roti/chapti/nan
Tips:
- Wash rajma before soaking. Do not throw away the water when you pressure cook. You can use the same water for pressure cooking and if left over for cooking as well.
- You can decrease the water quantity and make a thick curry if serving with nan/roti/chapati.