An authentic North Indian meal and a delight for everyone..
Whenever I make this in my home the bowls are just licked clean hmmm…😋.
There could be different ways of cooking rajma, and here I’am sharing the way its flavoured in my kitchen.
I mostly prefer kashmiri rajma beans. These beans are smaller in size than the normal red kidney beans and also they cook little faster than the others but the others are also equally delicious with many health benefits.
The planing for making it usually starts a day in advance coz they need to be soaked in water overnight. Nowadays we get canned red kidney beans too which you just open and are ready to use these are also the best. But, this is how I grew up seeing these beans being cooked .
Basically Rajma Masala is a beans curry which you can have it with Bread – Baguette(goes best with it) , normal bread, chapatis, plain paratha’s but, rajma without chawal feels incomplete and, rajma with jeera(cumin seeds) rice oh its a WOW combination…
I have cooked this curry all in one pot – my pressure cooker. Again you can either pressure cook it first and then cook it again alongwith the tadka or give tadka in the pressure cooker and then add rajma and allow it to pressure cook. In this – first I kept it on high heat and allowed the pressure to build up then, lower the heat and keep cooking it for half an hour, increase the heat then and allow 3-4 whistles to blow. By this way rajma gets infused with the spices while its cooking.
 |
| Coriander seeds – while roasting them |
 |
| Prepping the spices before cooking |
Speaking of spices coriander powder adds a lovely flavour to this curry and I usually prefer preparing coriander powder at home. Just roast them for a minute and let it cool down in the same pan after removing from heat but keep stirring it occasionally. Grind it to powder and store it. For all remaining spices check out my recipe below.
All said, here’s my recipe of Rajma..
 |
| A squeeze of honey instead of sugar |
 |
| Rajma ready |
