How To Prepare Rajma Curry For Rice?

Rajma curry with rice Votes: 2 Rating: 4.5 You: Rate this recipe! Recipe Submitted by: Sumati Handa Rajma curry with rice Votes: 2 Rating: 4.5 You: Rate this recipe! Recipe Submitted by: Sumati Handa

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Servings Prep Time 5 people 20 mins

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Cook Time Passive Time 1 hr 6-8 hrs

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Servings Prep Time Cook Time Passive Time 5 people 20 mins 1 hr 6-8 hrs

Number of Servings: people Measurement Units:

Number of Servings: people

Measurement Units:

Instructions For rajma

Soak rajma overnight in water otherwise steam it in morning if u forgot to soak it at night. Take a cooker and add rajma to it and add salt and astoefida powder along with water and boil them. It takes around 20 minutes to boil, approximately. Take a wok and add oil to it,now add gingergarlic paste and onion and saute it till brown. Now add tomatoes and add all the spices and fry till oil separates out. Now add this mixture to boiled rajma and pressure cook it for another 20 minutes. Open the cooker and check if it is cooked well and gravy is neither too thich nor thin. Now rajma are ready,garnish it with garam masala and Coriander.

For rice

Take soaked rice in pan and add water and salt to it,let it boil for 20 minutes. Now check if rice are cooked and strain the excess water Now rice are ready serve it with rajma.

How to make rajma curry?

Rajma Masala in pan or pot –

• ▢ To Cook Rajma in a pot without cooker : Soak 1 cup rajma in water overnight with ¾ teaspoon salt or ¾ teaspoon baking soda. Rinse well. Pour 3 cups water and bring to a rolling boil. Lower the heat & Cook uncovered until tender and soft. Or alternately use 2 – 15 Oz cans, drain the liquid and rinse them well. Rajma should be soft and has to easily get mashed.
• ▢ To Pressure Cook: Pour 2 cups water to overnight soaked rajma and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 18 mins.
• ▢ Optional – You may boil the diced onions for 3 to 4 minutes and then puree to a smooth paste in a grinder. For the tomato puree you may add 2 tablespoons cooked rajma for a thicker texture. Both these will give you smooth gravy but are optional.
• ▢ Heat ghee in a pan or pot. Saute ginger garlic and green chilli for 1 minute, without burning.
• ▢ On a medium heat, saute onions with salt until golden and about to get caramelized, but not burnt. Add the spices – chili powder, garam masala, coriander powder, cumin powder and turmeric.
• ▢ Stir well and add tomato puree. Cook on a medium heat stirring constantly until the onion tomato masala thickens and begins to smell aromatic. It should lose the raw flavor of tomatoes.
• ▢ Add the rajma along with the stock (rajma cooked water). Pour ¼ to ½ cup more water or as required. Mix well and simmer for 10 to 15 mins, until slightly thick. (If using canned beans, use more water as required to bring it to a consistency).
• ▢ Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes. Squeeze some lemon juice. Serve rajma with chawal.

1. I haven’t made any changes to the earlier recipe. It was for 3 servings which I converted to 4 so the recipe can be easily scaled down 1/2, to make 2 servings.
2. You may add half teaspoon cumin seeds and 1 bay leaf to the tempering before adding the onions to the pot. (from the earlier recipe)
3. Ghee imparts a delicious flavor. If you want to make it vegan, use oil.
4. You can add 2 to 3 tbsps of cream for a creamy restaurant like taste.
5. Saute the onions well until golden to light brown, about to caramelize. This gives a better flavor and texture to the rajma masala. This helps the onions to dissolve in the gravy & gives a thicker taste.
6. Pour hot water as required to bring the dish to a consistency you like.

Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Nutrition Facts Rajma Recipe (Punjabi Rajma Masala) Amount Per Serving Calories 269 Calories from Fat 81 % Daily Value* Fat 9g 14% Saturated Fat 5g 31% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 19mg 6% Sodium 352mg 15% Potassium 972mg 28% Carbohydrates 38g 13% Fiber 10g 42% Sugar 6g 7% Protein 12g 24% Vitamin A 919IU 18% Vitamin C 25mg 30% Calcium 77mg 8% Iron 4mg 22% * Percent Daily Values are based on a 2000 calorie diet.

How do I prepare Rajma?

how to make rajma curry with step by step photo: –

1. firstly, soak 1 cup rajma in enough water for 12 hours.
2. drain off the water and transfer to a pressure cooker.
3. add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water.
4. pressure cook for 6 whistles or until rajma turns soft.
5. in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
6. add in 1 onion and saute well.
7. further, add 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
8. now add 2 cup tomato pulp. to prepare tomato pulp, blend 3 large tomatoes to a smooth puree.
9. mix well making sure the spices are combined well.
10. cover and cook for 10 minutes, or until the tomato pulp has thickened.
11. stir occasionally, and continue to cook until the oil is separated.
12. further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
13. saute until the spices turn aromatic.
14. add in cooked rajma and mix well.
15. cover and simmer for 15 minutes or until the curry thickens.
16. adjust the consistency by mashing few rajma if required.
17. now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
18. finally, enjoy rajma with hot jeera rice or as rajma chawal.

How to prepare Rajma in a pressure cooker?

how to make rajma curry with step by step photo: –

1. firstly, soak 1 cup rajma in enough water for 12 hours.
2. drain off the water and transfer to a pressure cooker.
3. add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water.
4. pressure cook for 6 whistles or until rajma turns soft.
5. in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
6. add in 1 onion and saute well.
7. further, add 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
8. now add 2 cup tomato pulp. to prepare tomato pulp, blend 3 large tomatoes to a smooth puree.
9. mix well making sure the spices are combined well.
10. cover and cook for 10 minutes, or until the tomato pulp has thickened.
11. stir occasionally, and continue to cook until the oil is separated.
12. further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
13. saute until the spices turn aromatic.
14. add in cooked rajma and mix well.
15. cover and simmer for 15 minutes or until the curry thickens.
16. adjust the consistency by mashing few rajma if required.
17. now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
18. finally, enjoy rajma with hot jeera rice or as rajma chawal.

How to make Rajma with uncooked beans?

Then add the precooked beans to the gravy. Second method is to make the onion tomato masala and then add the uncooked rajma. Pressure cook everything together until rajma turns soft. To follow this method, Measure the soaked rajma in cups. We will have to add an equal amount of water to soft cook them in the gravy.

How do you make a rajma curry?

Rajma Chawal-Rajma rice-Rajma curry with rice Rajma Chawal (Kidney beans with rice) is a comforting and very simple dish.It is not only a tasty dish but also full of proteins.In case if you feel lazy to cook, yet want a wholesome,healthy,comforting dish, then this is a perfect choice. It is also a perfect, All you need is a simple raitha/pachadi or chips to go along with it.

• How to make Rajma rice Serves- 3
• Ingredients needed

Rajma – 1/3 cupOnion – 1/2 cup (finely chopped)Tomato Puree – 1 cupGinger garlic paste -3/4 tsp Salt as required

2. Spice powder
3. Coriander Powder – 2 tspChilli Powder – 1 tspTurmeric Powder – 1/4 tsp
4. Garam Masala Powder – 1 tsp

• For the seasoning
• Oil -1 tbspCumin/Jeera seeds -1 tsp
• Preparation
• Soak rajma (kidney beans) overnight.
• Pressure cook rajma with a little salt till soft. (5-6 whistles)

and blend it. You can even blend raw tomatoes. Method Heat a tbsp of oil, add jeera seeds, when they sizzle, add finely chopped onions. Saute onions till they turn golden brown.(continuously stirring is required). Add ginger-garlic paste and saute for some more time.

1. Add tomato puree, all the spice powder and cook till oil separates.
2. Now add the cooked rajma along with little water,
3. Add salt needed, simmer and cook for a few minutes until everything gets blended well with the masala.
4. Mash a few rajma with the back of the ladle for the gravy to thicken.
5. Garnish with coriander leaves.

Serve hot with plain rice or even as a, You can even mix the Rajma curry with need rice and serve with any raitha of your choice or even chips. Meet you all again with another interesting recipe,till then it is bye from Padhu of Padhuskitchen.

How to prepare Rajma with 1/2 cup of water?

For half cup rajma, you will get about 1 and 1/3 cup after soaking them for 8 hours. So I added the same amount of water to get the right consistency. You can also add little more water, if you like a thinner gravy.8. Add ginger slices and 1 slit green chili.

How to make Rajma with uncooked beans?

Then add the precooked beans to the gravy. Second method is to make the onion tomato masala and then add the uncooked rajma. Pressure cook everything together until rajma turns soft. To follow this method, Measure the soaked rajma in cups. We will have to add an equal amount of water to soft cook them in the gravy.

How to prepare Rajma gravy?

How to make Rajma Curry –

Once, the boiled Rajma is ready you can start preparing gravy in a deep pot. Add Clarified Butter in the pot and add Asafetida, Bay leaves, Cumin seeds, Whole Red Chili, Crushed Star Aniseed, Black Cardamom and cloves.1/2 cup Kidney Beans, 1/2 tsp Cumin Seeds, 1 piece Cloves, 2 tbsp Clarified Butter, 2 Bay leaves, 1/2 tsp Crushed Star Aniseed, 1/2 tsp Crushed Black Cardamom, 2 Whole Dried Red Chillies, 1 pinch of Asafotedia Once the Cumin seeds turn brown add onions. Keep stirring the mixture using a Spatula until the onions turn golden brown in color.1/2 cup Onion Now add chopped tomatoes, green chilies and garlic-ginger paste to it. Also, add Turmeric, Red Chili powder, Salt, Coriander powder, Cinnamon powder and Garam Masala.1/2 cup tomatoes, 10 g Green Chillies, 2 Garlic Clove, 1 inch Ginger, 1/2 tsp Salt, 1/2 tsp Red Chilli Powder, 1 tsp Turmeric powder, 1 tsp Coriander powder, 1/8 Cinnamon Powder, 1/2 tbsp Garam Masala Keep stirring the paste as you add these ingredients. Add little water in case the paste becomes too dry and starts to stick. Don’t add too much water or else the spices will not cook properly. Keep stirring the gravy for another minute or two and add boiled Rajma along with water used to boil it. Now let Rajma curry cook for 5 – 10 mins in medium flame and add some water if required.1/2 cup Kidney Beans You are ready to serve Rajma Curry with steamed Basmati Rice after garnishing it with some Coriander leaves. Few Coriander leaves If you would like to enhance the flavour add a tsp of Clarified Butter while serving.

In case you are short of time and your friends are just waiting outside the door and you still need to prepare Rajma Curry then just by adding a pinch of edible Baking Soda (Meetha Soda) while boiling Rajma in pressure cooker to instantly prepare the curry.

Follow all the steps except the one where you have to wait for 3 – 4 hrs for Rajma to get soft. (In case you have any allergies to Baking Soda, please avoid using it). Don’t forget Rajma Curry is best served with steamed Basmati Rice. If you want to make more thick gravy for Rajma Curry you can add 1/4 cup fresh cream while you add boiled Rajma to the gravy.

Serving: 1 Serving | Calories: 240 kcal (12%) | Carbohydrates: 25 g (8%) | Protein: 7 g (14%) | Fat: 14 g (22%) | Saturated Fat: 8 g (50%) | Polyunsaturated Fat: 5 g | Cholesterol: 33 mg (11%) | Sodium: 601 mg (26%) | Fiber: 7 g (29%) | Sugar: 5 g (6%)