Rajma Recipe How To Make Rajma Veg
Rajma, also known as kidney beans, is a quintessential dish in Indian cuisine, particularly beloved in the northern states. It's more than just a meal; it's a celebration of flavors, culture, and comfort. This blog will take you on a comprehensive journey through the history, ingredients, and preparation of Rajma Recipe, providing you with a unique recipe that combines traditional techniques with modern twists. So, roll up your sleeves and prepare to make a delicious Rajma that will not only satisfy your taste buds but also give you a deeper appreciation for this iconic dish.
About Of Rajma Recipe:
Rajma has its roots deeply rooted in the culinary traditions of India, especially in the states of Punjab and Himachal Pradesh. The name "Rajma" is derived from the Hindi word kidney beans, which are the primary ingredient in this dish.Rajma Recipe is not just a food but a cultural phenomenon, often associated with family gatherings, special occasions and hearty Sunday lunches. Its rich, aromatic and spicy profile makes it a favorite comfort food that brings people together.
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
Ingridance:
- 1 cup dried kidney beans
- 2 large onions, finely chopped
- 2 large tomatoes, pureed
- 4 cloves garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 2 green chillies, cut lengthwise
- 1/2 teaspoon cumin
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 tsp dry mango powder
- salt to taste
- 1/2 cup fresh coriander, chopped
- 1 tablespoon lemon juice
- 1/2 cup cream (Optional)
How To Make Rajma Recipe:
1. Wash dry kidney beans thoroughly and soak them in plenty of water overnight.
2. Filter the soaked kidney beans and keep them in a big vessel. Cover with fresh water, add a pinch of salt and bring to a boil. Reduce heat to low and simmer for 30 minutes to 45 minutes, or until beans are tender. Alternatively, you can use a pressure cooker to speed up the process.
3. Heat oil or ghee in a large pan on medium flame. cumin seeds and let them crackle. Add finely chopped onion to it and cook until it turns golden brown.
4. Add garlic and ginger paste to it. Cook for a few minutes until the raw smell disappears and the mixture becomes aromatic.
5. Add finely chopped tomatoes in the pan. Cook until the tomatoes swell and oil starts separating from the mixture.
6.Add spices-coriander powder, cumin powder, turmeric powder, red chili powder and salt. Stir well and cook for a few minutes.
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7. When the tomato and onion mixture is cooked well, add cooked kidney beans to it.
8. Let the Rajma boil on low flame for 10-20 minutes, so that the Rajma absorbs the flavor of the gravy. If the gravy is too thick, add a little more water to reach your desired consistency.
9. At the end of cooking, add garam masala for an extra layer of flavor. Stir and cook for an additional 2 minutes.
10. Adjust salt and seasoning as needed. Garnish with freshly chopped coriander. Keep in mind that add salt only after checking the vegetable because we add salt while boiling Rajma.
11. Rajma is traditionally served with steamed basmati rice, known as "rajma-chawal". It also tastes great with naan, roti or paratha.
Rajma is a popular North Indian dish made with kidney beans cooked in a flavorful tomato-based gravy. The beans are soaked overnight, boiled until soft, and then simmered in a rich blend of onions, tomatoes, ginger, garlic, and a mix of aromatic spices like cumin, coriander, and garam masala. The dish is typically served with steamed basmati rice, known as "Rajma Chawal," for a comforting and satisfying meal.