Rajma/ राजमा
Also Known as Red Kidney Beans
- Cook Time: 390.00 min
- Serving size: # 4
- Serve: Hot
- Per Serving Calore: 261.24 Kcal
<p>Indulge in the comforting embrace of Rajma, a beloved North Indian delicacy that tantalizes your taste buds with its rich, savory flavor. Tender red kidney beans simmered to per...Read More
Nutrition Facts
Amount per Serving
Vitamins & Minerals
Rajma, a cherished staple in North Indian cuisine, is a delightful dish that captivates both the heart and the palate. This comforting meal features red kidney beans, which are slow-cooked to tender perfection in a robust, spiced tomato gravy. The beans absorb the rich flavors of aromatic spices like cumin, coriander, and garam masala, creating a symphony of taste that is both hearty and satisfying.
What makes Rajma truly special is its versatility. It pairs beautifully with fluffy basmati rice, making for a classic combination known as Rajma Chawal, or can be enjoyed with warm roti or naan. The creamy texture of the beans complements the vibrant gravy, resulting in a dish that is not only delicious but also packed with nutrients. High in protein and fiber, Rajma is a fantastic option for vegetarians and anyone seeking a wholesome meal.
Whether enjoyed at family gatherings, festive occasions, or simply as a comforting weeknight dinner, Rajma brings people together, celebrating the warmth of home-cooked food. So, indulge in this culinary gem and experience the joy of Rajma, a dish that promises to nourish both body and soul!
Start by soaking the kidney beans in water for 6-8 hours or overnight. Once soaked, drain and rinse the beans. In a pressure cooker, add the soaked beans with fresh water and cook until they are soft, which usually takes about 15-20 minutes.
In a separate pan, heat oil over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they turn golden brown. Stir in ginger-garlic paste and green chilies, cooking for a couple of minutes until fragrant. Add the pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook the mixture until the oil starts to separate from the masala.
Once the masala is well-cooked, add the boiled kidney beans along with some of the cooking liquid. Mix everything well and let it simmer for about 10-15 minutes, allowing the flavors to meld. Adjust the consistency by adding more water if needed.
Finally, stir in garam masala and garnish with fresh coriander leaves. Serve hot with steamed rice or flatbreads for a satisfying meal.
