Hi friends, It's difficult to say which is the most popular Punjabi dish – Makke ki roti, Chole Bhature and sarson ka saag or Kidney Beans Curry.
Rajma Curry Recipe- Kidney beans curry is rich in proteins, best enjoyed with steamed rice as Rajma Chawal and is one of healthiest and easiest to make Punjabi curry.You can use any type of kidney beans for this recipe.However, if possible, use red kidney beans (not dark purple) as they take less time to cook compared to dark purple kidney beans and has the softer texture.
This recipe’s detailed directions, tips and a minimum number of ingredients make it very easy to prepare at home and doesn’t require you to have any special cooking skills and spares you from long prep time as it uses very basic spices that are easily available in any Indian kitchen.
Follow this Rajma Recipe and enjoy your Rajma Curry with Chawal, Butter Kulcha and Lassi. Let's make the Punjabi Rajma Masala Recipe.
Now put them in a pressure cooker (You can purchase it by clicking here) and add a glass of water, half small spoon of edible soda and salt as per taste.Close the lid and put it on the burner.
Lower the flame after one whistle of the cooker and cook the kidney beans 7 to 8 minutes or until it turns soft.Turn of the burner.While the pressure is releasing from the cooker, let's make the masala.
Put oil in a pan and hit it.When oil is medium hot add asafetida and cumin seed.After the cumin seed turns brown, add turmeric powder and saute for 10 seconds.
Add chopped onion and saute until onion turns translucent.Add 1 teaspoon ginger paste and 2 green chilli.Saute for 1 to 2 minutes.
Add chopped tomato and salt.Saute until tomatoes turn soft, it will take around 3-4 minutes.Add 1/2 teaspoon red chilli powder and coriander powder.
Mix well and saute for a minute.Cooker must have released it's pressure by now.Open the cooker and mix the kidney beans in the masala.
If you feel that water is less in the kidney beans, then add water .after the curry boils, cook for another 2 to 3 minutes.
Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture.Add 1/4 cup milk (or 2 tablespoons fresh cream).If you adding milk, cook for 2-3 minutes and turn off the flame.
Add garam masala and mix well.Rajma Recipe is ready.Now transfer it to a serving bowl.
Rajma Curry Recipe- Kidney beans curry is rich in proteins, best enjoyed with steamed rice as Rajma Chawal and is one of healthiest and easiest to make Punjabi curry.You can use any type of kidney beans for this recipe.However, if possible, use red kidney beans (not dark purple) as they take less time to cook compared to dark purple kidney beans and has the softer texture.
This recipe’s detailed directions, tips and a minimum number of ingredients make it very easy to prepare at home and doesn’t require you to have any special cooking skills and spares you from long prep time as it uses very basic spices that are easily available in any Indian kitchen.
Follow this Rajma Recipe and enjoy your Rajma Curry with Chawal, Butter Kulcha and Lassi. Let's make the Punjabi Rajma Masala Recipe.
How To Make Rajma Curry Recipe
Ingredients for Rajma Recipe -
- Red Kidney beans- 125gms(1 small bowl) (You can purchase it by clicking here.)
- Edible Soda -1/4 small spoon (You can purchase it by clicking here)
- Tomato - 250gm(3 to 4)
- Onion - 1(finely Chopped)
- Green Chilli - 2 to 3
- Ginger - 1-inch long piece (1 teaspoon paste)
- Oil - 1 tablespoon
- Asafoetida - 1 pinch
- Cumin seeds - 1/4 small spoon
- Turmeric powder - 1/4 small spoon
- Coriander seed powder - 1 1/2 small spoon
- Red Chilli Powder - 1/2 teaspoon
- Garam Masala - 1/4 small spoon
- Coriander - 1 tablespoon (cut finely)
- Milk - 1/4 cup (or 2 tablespoons fresh cream)
- Salt to taste
How to Make Rajma Recipe - Method
Thoroughly wash Red Kidney beans to remove any dirt and debris, soak them in water for overnight or 6-8 hours.Now put them in a pressure cooker (You can purchase it by clicking here) and add a glass of water, half small spoon of edible soda and salt as per taste.Close the lid and put it on the burner.
Lower the flame after one whistle of the cooker and cook the kidney beans 7 to 8 minutes or until it turns soft.Turn of the burner.While the pressure is releasing from the cooker, let's make the masala.
Put oil in a pan and hit it.When oil is medium hot add asafetida and cumin seed.After the cumin seed turns brown, add turmeric powder and saute for 10 seconds.
Add chopped onion and saute until onion turns translucent.Add 1 teaspoon ginger paste and 2 green chilli.Saute for 1 to 2 minutes.
Add chopped tomato and salt.Saute until tomatoes turn soft, it will take around 3-4 minutes.Add 1/2 teaspoon red chilli powder and coriander powder.
Mix well and saute for a minute.Cooker must have released it's pressure by now.Open the cooker and mix the kidney beans in the masala.
If you feel that water is less in the kidney beans, then add water .after the curry boils, cook for another 2 to 3 minutes.
Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture.Add 1/4 cup milk (or 2 tablespoons fresh cream).If you adding milk, cook for 2-3 minutes and turn off the flame.
Add garam masala and mix well.Rajma Recipe is ready.Now transfer it to a serving bowl.
Tips-
- Use Red Kidney Beans because they take lesser time to cook and has softer texture after cooking.
- Add some water and cook for 3-4 minutes over medium flame If gravy turns thick .
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