Wednesday, February 11, 2009


Rajma is a common North Indian dish, basically from Himachal Pradesh. Infact Himachal Pradesh is famous for the best available red kidney beans. Rajma is a wonderful curry that is nutritious too. Parul taught us this curry. Thank You Parul.
So here is the “Punjabi” way of making Rajma:

Preparation time: 35 - 45 mins.

Serves 2

Red Kidney beans (Rajma) 250 gms
Finely Chopped Onions (ullipaya) 4
Tomatoes (Big) 2
Refined Cooking oil 4 tsp
Red Chilli powder 1 tsp
Turmeric 1 tsp
Coriander ( Dhania) Powder 2 tsp
Garam Masala ½ tsp
Cardamom( Black Elaichi) 2

Salt to taste
Coriander to garnish


Soak the kidney beans (Rajma) overnight.

Now Pressure cook the Rajma.

Take a kadai/pan and put oil 4 tsp. Once oil is hot, add cardamom and leave for 2 mins. Add onions and fry till golden brown.

Add grated tomatoes. Incase tomato puree is available, it can also be used instead of tomatoes.

Once the tomatoes leave oil in the corners of the kadai, add salt to taste, red chilli powder, turmeric, Coriander powder and mix well. After 2 mins, add 1/2 cup of water to the masala. Keep stirring the masala for 10 mins as it has to mix well in the water to form a gravy.

In the meantime drain the water from the pressure cooked Rajma and keep both aside. Keep the Rajma in the cooker itself.

Now add the masala to the Rajma and mix for another 5 mins on the stove(simmer). Now add the drained water to this mixture and pressure cook up to 2 whistles. Incase the rajma feels undone, it can be kept until another whistle.

Garnish with coriander and Punjabi Rajma is ready to serve.

Rajma goes well and is conventionaly complemented with rice. It is also a good roti,paratha and phulka supplement.


DiDaSarcasticDude said...
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Anonymous said...

I just had the last shreds of this curry and it was yummmmyyy!!

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