Rajma


Rajma

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Rajma is one of the most popular dishes in North India. In this Punjabi delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too.

However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this recipe the rich delight that it is, are fresh cream and dried fenugreek leaves.

The cream gives a luscious texture to the gravy, while the kasuri methi really boosts the flavour and aroma. The best part is that this dish is very versatile. You can have it with any Indian bread or rice .

Rajma recipe - How to make Rajma

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Soak the rajma in enough water in a deep bowl for 8 hours. Drain well.
  2. Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
  4. Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.
  5. Heat the oil and butter in a deep non-stick pan and add the cumin seeds.
  6. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
  7. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  8. Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  9. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.
  10. Add the dried fenugreek leaves and fresh cream and mix well.
  11. Serve hot.
Nutrient values (Abbrv) per serving
Energy232 cal
Protein9.5 g
Carbohydrates28 g
Fiber2.7 g
Fat9.1 g
Cholesterol7.5 mg
Sodium34.5 mg
Click here to view calories for Rajma
Rajma Video by Tarla Dalal

Reviews

Rajma
 on 22 Aug 18 06:34 PM
5

Before I try the recepy l would like to ask one question. Do you mean 1 cup of dry rajma or 1 cup of rajma soaked in water? Because 1 cup of dry rajma will absorb lots of water and expand accordingly.
Tarla Dalal
23 Aug 18 08:59 AM
   Hi Srimanta, When we say 1 cup rajma it is dried rajma. That has to be soaked (refer step 1). Do try the recipe and let us know how you enjoyed them. Happy Cooking !!
Rajma
 on 21 Oct 17 05:22 PM
5

Rajma
 on 25 Sep 17 04:48 PM
5

Loved this recipe and my family loved it too! Now such a situation has come that my family and I don''t like outside food even occasionally because I make healthy, tasty and varied food items at home itself. The credit goes to Tarlaji and her team. I am Tarlaji''s great fan. Thanks a lot!
Tarla Dalal
23 Aug 18 09:01 AM
   Hi Sonal, Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Rajma
 on 28 Mar 17 09:04 AM
5

This Rajma recipe is just so perfect to eat along with rice or even paratha and subzi. I carry this often for lunch to office and it is filling as well as great in taste.
Rajma
 on 28 Feb 17 02:50 PM
5

Rajma
 on 07 Nov 12 09:54 AM
5

Rajma
 on 16 Aug 12 02:38 PM
5

tastes wonderful... nd very easy nd simple steps :)
Tarla Dalal
23 Aug 18 09:02 AM
   Hi Supriya, We are delighted you loved the recipe. Do try more recipes from our website and share with us your feedback. Happy Cooking!
Rajma
 on 12 Jul 11 01:23 PM
5

Rajma
 on 22 Apr 11 03:48 PM
5

Rajma
 on 25 Feb 11 03:40 PM
5

Rajma is a great source of protein and we have this with the family once a week. Rajma along with home made whole wheat bread or buns is the ideal combo for a healthy meal.