Rajma Recipe

Rajma is a well known Indian recipe popularly defined as a hearty curry that is created with red kidney beans cooked in a spiced tomato-onion gravy. It is particularly common among the Punjabi people and usually it is served with steamed Basmati rice widely known as Rajma Chawal. 

The food is a harmonious combination of spicy ground, rounded legumes, and flavoursome tomatoes, which gives a home-style sensation. Rajma can be eaten on a cold day or as a weekend family dish. It is nutritious and can be flavoured very well. The traditional methods of cooking have been combined with the right set of spices in this recipe to produce a restaurant-style rajma in homes.

Ingredients

To make authentic and flavorful rajma, you’ll need the following ingredients ( For 3-4 people):

1 cup dried red kidney beans (rajma)– soaked overnight or at least 8 hours

2 large onions – finely chopped

2 large tomatoes – pureed or finely chopped

1 tablespoon ginger-garlic paste

2–3 tablespoons mustard oil, or ghee

1 teaspoon cumin seeds

1–2 bay leaves

½ teaspoon turmeric powder

1 teaspoon red chili powder

1½ teaspoons coriander powder

1 teaspoon garam masala

1½ to 2 teaspoons MDH or everest rajma masala

Salt to taste

Fresh coriander leaves – chopped for garnish

3–4 cups water – for pressure cooking

Optional: a pinch of asafoetida (hing), 1 green chili (for heat), and a small piece of cinnamon for extra aroma.

All of these are easily available at your trusted indian grocery store in melbourne, stock up for the weekend!

Step-by-Step Cooking Instructions

1. Soak and Pressure Cook Rajma: Add kidney beans in lots of water and leave it soaked overnight. Drain and rinse (again) the next day. Place on a pressure cooker with 3-4 cups of freshwater and scanty salt and cook for 15-20 minutes or until the beans are tender.

2.Making: Masala Base Preparing the masala base: in a heavy bottom pan, and heat the oil or ghee. Add bay leaves, cumin seeds and some cinnamon (optional). Add finely cut onions and sauteed until golden brown when aromatic.

3. Add Ginger-Garlic Paste: Mix in the ginger-garlic paste and cook for a minute, letting the raw odour go away.

4.Add Tomatoes and Spices:Put the pureed tomatoes in it and cook on medium heat till the mixture thickens and the oil releases itself out of the masala. Next, you can add in turmeric, chili powder, coriander powder, rajma masala and a pinch of salt. Mix well.

5. Add Beans and Simmer: Put the cooked rajma and its water into the masala. Stir well and cook on low heat for at least 20-30 minutes so the flavors can be developed. Naturally thicken the gravy by mashing a couple of beans into the back of the spoon.

6. Finishing and Garnishing: Add garam masala and stir it once and switch off the cooktop. Decorate with coriander. Can be served hot along with steamed rice or jeera rice.

Pro Tips for Perfect Rajma

- It is the soaking that counts: It should be soaked overnight as it not only cuts down on cooking time but also makes it easier to digest and more palatable.

- Boil beans until they are buttery soft: Rajma which is not properly cooked should be able to be mashed between your fingers; undercooked beans makes the dish taste bad.

- Making it simmer longer enhances the taste: Simmering should not be in a hurry. Cooking the beans for a long time allows them to soak in the spice mix and develop thicker, more delicious gravy.

- Mash some beans: This helps in giving the curry its thickening effect and the creaminess.

- Fresh spices: Try to make use of fresh good quality spices to get maximum aroma. Deep roasting of rajma masala also can bring more flavours by slightly roasting the masala at the time of incorporation.

Why Use MDH or Everest Rajma Masala

MDH and Everest Rajma Masala blends are those that are well selected mixtures of classical Indian spices that match kidney beans. These masalas are made up with an ideal combination of coriander, cumin, cinnamon, cardamom, dried ginger among others. 

They will save you the inconvenience of having to counsel individual spices and getting a stable rich spicy taste. MDH rajma masala is a bit smoky and robust in its flavor whereas the flavour of Everest is more aromatic and balanced. Both have the ability to transform your indian recipes into a restaurant quality dessert with little work.

Final Words

The rajma is not merely a dish, it is the family-get-together food as well when it is coupled with fluffy rice along with a soup of homemade ghee or butter. Rajma is fulfilling and nutritious due to its richness in protein and fiber. 

With the help of this recipe and tips, prepare a great tasting rajma curry at your home and enjoy the taste that you would love to have in your favorite dhaba. Rajma is a hit on the Indian table whether you are serving it to a family crowd or cooking it yourself. So soak those beans, tear open that MDH or Everest packet and the magic starts!And if you're curious why mustard oil adds such a deep flavour to this dish, check out our blog benefits of indian mustard oil? it’ll give you all the reasons to keep that bottle in your kitchen.