Rajma Recipe | Rajma Masala Recipe | A Step-by-Step Guide

 Rajma, also known as kidney beans, is a popular legume used in many Indian dishes. It is a great source of protein and fiber and has a distinct nutty flavor that makes it a favorite among many people. One of the most popular dishes made with rajma is the Rajma Masala. In this article, we will share the best tasty rajma recipe, complete with step-by-step instructions and pro tips.

Ingredients :

• 1 cup rajma (kidney beans)

• 3-4 cups water

• 2 medium onions, finely chopped

• 2 medium tomatoes, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 green chillies, slit

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1/2 teaspoon red chilli powder

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon garam masala powder

• Salt to taste

• 2 tablespoons oil

• 1 tablespoon butter

• 2 tablespoons chopped coriander leaves

Step-by-Step Instructions:

Step 1: Soak the rajma overnight in enough water. The next day, drain the water and rinse the rajma in fresh water.

Step 2: In a pressure cooker, add the soaked rajma, water, and a pinch of salt. Close the lid and cook for 4-5 whistles on medium heat or until the rajma is cooked.

Step 3: Once the rajma is cooked, let the pressure release naturally.

Step 4: In a separate pan, heat oil and butter together. Add cumin seeds and let them splutter.

Step 5: Add finely chopped onions, ginger-garlic paste, and slit green chillies. Cook until the onions turn golden brown.

Step 6: Add all the dry spices – coriander powder, cumin powder, red chilli powder, turmeric powder, and garam masala powder. Mix well.

Step 7: Add finely chopped tomatoes and cook until they are soft and mushy.

Step 8: Add the cooked rajma along with its water to the pan. Mix well.

Step 9: Add salt to taste and let the rajma simmer for 10-15 minutes on low heat.

Step 10: Garnish with chopped coriander leaves and serve hot with steamed rice or naan.

Pro Tips:

• Soaking the rajma overnight is important as it helps in reducing the cooking time and makes the beans more digestible.

• While cooking the rajma in the pressure cooker, do not add too much water as it can make the rajma mushy. Also, make sure to add a pinch of salt to the water, as it helps in cooking the rajma evenly.

• To make the dish creamier, you can add a tablespoon of cream or a handful of grated paneer at the end.

• Adding butter to the oil gives the dish a rich and buttery flavor.

• Make sure to cook the onions well, as they form the base of the dish and impart a sweet and caramelized flavor to it.