Looking for the best rajma recipe to satisfy your craving for delicious Indian cuisine? Look no further! In this blog post, we will share the ultimate recipe for rajma, a popular and flavorful dish made with kidney beans simmered in a rich tomato gravy.
What is Rajma
Rajma is a popular North Indian dish made with kidney beans cooked in a spicy tomato-based gravy. It is often served with rice and is a staple food in many households in the region. Rajma is rich in protein, fibre, and essential nutrients, making it a healthy and filling meal option.
Ingredients
1 cup rajma (kidney beans), soaked overnight and drained
2 tablespoons oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 tomatoes, pureed
2 teaspoons ginger-garlic paste
1-2 green chillies, slit
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
Water, as required
Fresh coriander leaves, for garnish
Instructions
Pressure cook the soaked rajma with 3 cups of water and a pinch of salt for about 6 hours or until they become soft and tender [it is best to soak them overnight]. Keep aside.
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chillies. Cook for a minute.
Add tomato puree and cook until the oil separates from the mixture.
Add red chilli powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes until the spices are well combined.
Add the cooked rajma and mix everything
Mash a few rajma beans with the back of a spoon to thicken the gravy.
Add water as required to adjust the consistency of the gravy. Also, add salt as per taste.
Simmer the rajma on low heat for about 30-40 minutes, stirring occasionally, until the flavours are well melded and the gravy thickens.
Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.
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