Rajma Recipe | Rajma Masala | Rajma Recipe in Hindi | Rajma Recipe in English

Rajma Recipe Introduction

Rajma, also known as kidney beans, is a classic Indian Food and comes in different varieties, with red kidney beans being the most common. These nutrient-packed legumes are not only delicious but also offer a host of health benefits, including protein, fibre, and essential minerals. However, to truly unlock their benefits, it’s crucial to soak and cook Rajma properly, ensuring a creamy texture and rich flavour in every bite. Check out our Rajma Recipe below!

INGREDIENTS FOR MAKING RAJMA

• 1 cup dried Rajma (red kidney beans)
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, chopped (optional, adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Chopped coriander leaves for garnish

INSTRUCTIONS FOR MAKING RAJMA

1. Soak the Rajma:

• Rinse the dried Rajma beans thoroughly under running water.
• Soak the beans in enough water to cover them completely and let them soak overnight or for at least 8 hours. This helps to soften the beans and reduce cooking time.

2. Cook the Rajma:

• After soaking, drain the water from the Rajma beans and rinse them again.
• Transfer the beans to a pressure cooker or a large pot.
• Add fresh water to the pot, enough to cover the beans by about 2 inches.
• Add a pinch of salt to the water.
• Pressure cook the Rajma beans for about 15-20 minutes on medium-high heat, or until they are completely cooked and soft. If using a pot, cook for about 1 to 1.5 hours until tender, adding more water if needed.

3. Prepare the Masala:

• Heat oil or ghee in a separate pan or kadhai (wok) over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and green chili (if using). Sauté for another 1-2 minutes until the raw aroma disappears.
• Add chopped tomatoes and cook until they turn mushy and oil starts to separate from the masala.

4. Add Spices:

• Lower the heat and add coriander powder, turmeric powder, red chili powder, and salt to the masala. Mix well and cook for a couple of minutes until the spices are fragrant.

5. Combine Rajma and Masala:

• Once the masala is ready, add the cooked Rajma beans along with any remaining water from the pressure cooker or pot.
• Stir well to combine the beans with the masala.

6. Simmer:

• Bring the mixture to a gentle boil.
• Reduce the heat to low, cover the pan, and let the Rajma curry simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the curry to thicken.

7. Add Garam Masala and Garnish:

• Once the Rajma curry reaches your desired consistency, sprinkle garam masala over the top.
• Stir well and cook for another 2-3 minutes.
• Turn off the heat and garnish with freshly chopped coriander leaves.

8. Serve:

• Your Rajma curry is now ready to be served!
• Enjoy it hot with steamed rice, roti, or naan bread.

NOTE:

• Adjust the spices according to your taste preferences. You can increase or decrease the amount of chili powder and green chili to control the spice level.
• For a creamier texture, you can mash some of the Rajma beans before adding them to the masala.