Rajma Masala – Kidney Beans Curry | Number 1 Best Rajma Recipe

Rajma Masala – Kidney Beans Curry | Number 1 Best Rajma Recipe

 

It’s a lightly spiced, creamy, and a tasty rajma masala made with kidney beans, onions, tomatoes, chili and spices. This is my mother’s way of making this famous and genuinely restaurant style Punjabi rajma masala.

 

Masala Rajma is a weekly affair at home, along with also a Sunday lunch. This specific rajma recipe made restaurant style goes very nicely with both rice as well as naan. When you’ve rajma rice, do you need anything else?

 

In my home, there aren’t any side dishes made on the day when rajma is cooked. Only the melt in the mouth rajma legumes in a creamy curry and rice, and you get a comforting meal.

 

What is Rajma

 

Rajma is a kidney beans curry made by pressure cooking raw kidney beans, that can be soaked overnight. The pressure cooked beans are cooked with onion, tomatoes, ginger-garlic, red chili powder and spices such as coriander, garam masala.

 

Rajma-Masala 

It’s a very popular curry in North India, and also a suitable Punjabi meal if often incomplete without it. rajma is traditionally fermented and also fermented. It is also a protein-rich curry.

 

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Why soak rajma overnight?

 

While creating a rajma recipe, the kidney beans have to be cooked very well. They ought to melt into your mouth when you bite into them, offering no resistance.

 

This is crucial and the most overlooked aspect of cooking rajma masala. Even in restaurants, beans have a bite in them, which destroys the dish’s texture and impacts your stomach.

 

Also, purchase rajma beans, which are new and not old. The older they are, they require a great deal of time to cook, and again, we do not get the ideal texture at the rajma.

 

I check the packaging date while purchasing them, and that I do not buy rajma if they’re older than half a year.

 

Rajma Masala Powder Recipe

 

Rajma Masala powder is also known as ‘Indian curry powder.’ The powder is the main ingredient of various Indian dishes.

 

It is a mixture of spices used to make different kinds of words, such as Rajma, Indian cuisine. It has been known to contain many herbs, including turmeric, red chili, coriander, cinnamon, and cardamom.

 

Some of these ingredients can be found in your home others need to be purchased from a specialized spice store.

 

Rajma Masala powder is trendy in Indian cooking. This type of recipe is mixed with a little water and then cooked on a stove or in a frying pan. The process used is a bit different from most recipes.

 

It is made up of three main ingredients; cloves, red chili powder, and cinnamon. This powder is known to have an intense flavor and adds a great deal of heat to foods. It can also be used as an ingredient for desserts and for cooking as well.

 

You will find that it can add many flavors to any kind of food, including meat and vegetables. Most people prefer to add a small amount to their favorite dish and enjoy the taste. You can also add it to some drinks to give them a nice spicy kick.

 

However, you should try it out on a few recipes before you try it out on all of them. If you love this spice, you will not be able to live without it.

 

Rajma Curry for Chapathi – The Different Taste

 

Rajma Curry is one of the most authentic Indian dishes. It has a delicious taste that is unique to Indian food. The necessary ingredient of Rajma Curry is onion, and the cooking procedure is relatively easy.

 

Rajma-Masala

 

After chopping all the onion into fine pieces, you add some salt to taste. Then the onion is roasted till its oniony fragrance is released.

 

Then you pour enough water into a pan, and after having made it hot, you put in the chopped onion and cover it tightly with a lid.

 

After a few minutes, the curry will be ready. The next step is to prepare the spices that are used for this dish. The Rajma curry for Chapathi also has many health benefits. In addition to this, when compared to Indian food, Rajma Curry too tastes very much different.

 

Rajma Curry for Chapathi not only makes delicious dishes, but it is also suitable for your digestive system as it is a healthy way of getting rid of all the toxins in your body.

 

Rajma is considered to be a delicacy in India. Therefore, you will find it more in India’s northeastern part, like Delhi, Mumbai, Jaipur, Kolkata, and other Indian cities. The spicy flavor of Rajma also makes it a smart option for many North Indian cuisines.

 

It is a delicious dish, and so it is served with different types of food. Apart from the primary taste of Rajma, some other preferences and flavors are found in this dish.

 

There is an entire range of Rajma Curry for Chapathi, which includes different flavors like spicy, sweet, tangy, tomato, garlic, mushroom, and much more!

 

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Rajma Recipe – Dhaba Style

 

Rajma recipe Dhaba style is a popular Indian recipe, which is commonly served during the festival seasons. The dish is usually prepared using ingredients like chicken, mango, spinach, tomatoes, and spices.

 

To make this dish as delicious and mouth-watering as possible, one needs to use the best ingredients. These ingredients are best used when cooking in a particular way that makes the dish very tasty.

 

Rajma-Masala

 

Rajma Recipe-Dhaba Style is a delicious dish and is usually served during the festivals like Diwali, Eid, etc. While cooking, make sure to make it according to your preference and keep it as appetizing as possible.

 

Dish has also been used in many weddings and other celebrations as well as it is something which is very much enjoyed by men and women.

 

How to make rajma recipe

 

(a) – Heat oil in a non-prescription pot over a medium flame. Once it heats up, add the onions. Cook the onions for a few minutes until they become golden brown in color.

 

(b) – Add chopped tomatoes in the pot. Give everything a fantastic mix.

 

(c) – Add garlic and ginger paste. Keep on cooking the masala until the raw smell disappears.

 

(d) – Add turmeric, coriander powder, chilli powder and salt.  Mix well and lower the flame to low.  Allow the spice to cook for 7-8 minutes or until oil separates from the edges.

 

(e) – Pour boiled rajma using 2-3 cups of rajma water. Boost the flame to high and bring everything to a boil. Cook the curry for 6-7 minutes.

 

(f) – With a mortar and pestle or mixer grinder, approximately crush cinnamon stick, green cardamoms and cloves. Add it in the curry and mix well. Turn the flame off.

 

(g) – Pour rajma masala in the serving bowl and then add a spoonful of ghee over the surface. Serve hot with steamed rice.

Rajma-Masala

Rajma Masala – Kidney Beans Curry

It's a lightly spiced, creamy, and a tasty rajma masala made with kidney beans, onions, tomatoes, chili and spices. This is my mother's way of making this famous and genuinely restaurant style Punjabi masala rajma.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 304 kcal

Ingredients
  

  • 1 cups rajma or kidney beans
  • 2 medium-sized onions finely chopped
  • 4 cups water
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • ½ tbsp turmeric powder
  • 2 large tomatoes chopped
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • Salt to taste
  • 1 inch cinnamon stick
  • 3 cloves
  • 4 green cardamoms
  • 2 tbsp oil
  • 1 tbsp ghee or clarified butter

Instructions
 

  • (a) - Heat oil in a non-prescription pot over a medium flame. Once it heats up, add the onions. Cook the onions for a few minutes until they become golden brown in color.
     
    (b) - Add chopped tomatoes in the pot. Give everything a fantastic mix.
     
    (c) - Add garlic and ginger paste. Keep on cooking the masala until the raw smell disappears.
     
    (d) - Add turmeric, coriander powder, chilli powder and salt.  Mix well and lower the flame to low.  Allow the spice to cook for 7-8 minutes or until oil separates from the edges.
     
    (e) - Pour boiled rajma using 2-3 cups of rajma water. Boost the flame to high and bring everything to a boil. Cook the curry for 6-7 minutes.
     
    (f) - With a mortar and pestle or mixer grinder, approximately crush cinnamon stick, green cardamoms and cloves. Add it in the curry and mix well. Turn the flame off.
     
    (g) - Pour masala rajma in the serving bowl and then add a spoonful of ghee over the surface. Serve hot with steamed rice.

Notes

 
(a)- Canned kidney beans can also be utilized. In cases like this, make the curry sauce and then put in the rajma beans and water.
(b)- Constantly use new rajma as old rajma requires a long time to cook.
(c)- Rajma beans should be cooked very well and have the melt in the mouthfeel.
(d)- Spices in the rajma curry could be corrected following your taste.

 

NUTRITION

 
Calories: 304kcal | Carbohydrates: 42g | Protein: 14g | Fat: 10g |
Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 881mg |
Fiber: 11g | Sugar: 5g | Vitamin A: 1032IU | Vitamin C: 22mg |
 Calcium: 79mg | Iron: 5mg | Potassium: 1067mg
Keyword Kidney Beans Curry, punjabi rajma, Rajma, rajma curry, Rajma Masala, Rajma Recipe

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