Rajmah recipe is one of the regular dish in punjabi dish. Rajma Masala aka Kidney Beans Curry is one of the most common and popular curries made in North India. Kidney beans are cooked with onion, tomatoes and spices in this flavorful vegetarian curry. This curry made with kidney beans and whole spices is a classic in Punjabi cuisine. One half of the epic Rajmah-Chawal combo, Rajmah Masala is very popular and is served across the country at street-side stalls, highway dhabas and fine dining restaurants as well.
You will also most likely find it on the menu if you walk into a Punjabi household on a Sunday afternoon! Top up the dish with a special homemade spice mix of crushed roasted coriander seeds and roasted cumin seeds for a dhaba-like taste that your family would relish!
Rajmah is usally eaten with chawal or naan or chapati. It is a part of regular diet in India, Nepal, Bangladesh and Punjab province of Pakistan. Put Rajmah on a plate of chawal (rice) sprinkle some chopped onion, juliennes of ginger, radish and mint chutney.
Rajmah Curry – For Other Breakfast Recipes
It’s a protein-packed and perfect source of protein for vegetarians.
It makes such a comforting vegetarian dinner when served with a simple bowl of rice or quinoa or millet. Though you can have it with roti or paratha as well.
It is naturally vegan and gluten-free kidney beans curry.
Great for meal prep. Make extra when you make for dinner, it makes a great make-ahead lunch.
Tips : There are many different types of rajma available in Indian grocery stores. They vary in size and color. You can use any variety you get your hands on. Keep in mind that boiling rajma time may vary depending on which one you are using.
When it comes to Indian cooking, you should prefer to use fresh tomatoes vs canned ones. Simply ground the chopped tomatoes into the fine puree and used it in the recipe.
Rajmah – for Masala Dosa Recipe click here
Rajmah
Ingredients
- 250 grams Rajmah (Pinto Beans) rajmah soaked overnight in water.
- 2 medium onion chopped
- 3 medium tomatoes chopped
- 1 inch ginger
- 4-5 cloves garlic or 1 teaspoon paste of ginger garlic
- 1/2 teaspoon turmeric powder
- 1 /2 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 2 tablespoon oil / ghee/ butter
- salt to taste
- 700 ml water for cooking rajmah
Instructions
- Wash, clean rajmah and soak overnight in enough water.
- Drain rajmah, wash and put in pressure cooker
- Pressure cook with 3 cups of water, bay leaf, and salt for 6-8 whistles (or until soft). If using an Instant Pot, cook on high pressure for 30 minutes.
- For Gravy
- Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté until the raw smell goes away.
- Pour in the tomato puree and cook until the oil separates.
- Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
- Add the cooked rajma along with its water. Simmer for 15-20 minutes, mashing a few beans for a thicker consistency.
- Stir in garam masala, kasuri methi, and adjust salt.
- Garnish with fresh coriander.
