Rajma Recipe

How to Make Rajma (Rajma Recipe) | Red Kidney Beans Recipe

Hi everyone this is my new blog, starting with the recipe or blog lets have some introduction about rajma recipe (Red Kidney Beans Recipe).

When we talk about north India, what comes first in our mind, its rajma, paratha, kadhai chicken, tandoori chicken, and many more other dishes.

In north India, rajma have many variations in their recipe. In some places rajma prepared with curd and whole spices and some of them prepared with rich gravy of tomatoes & whole spices.

Best accompaniments to rajma are steamed basmati rice, naan, chapati, roti, jeera rice, and many more accompaniments but rajma chawal or rajma rice is quite famous.

So friends here I am today share with you rich and creamy rajma recipe.

Why To Soak Rajma Overnight?

While making rajma recipe, beans have to be cooked very well, they should melt in your mouth when you bite. So it is very important to soak rajma to absorbing some water which saves the cooking time, enhance the flavor and makes the rajma soft.

Ingredients for How to Make Rajma (Rajma Recipe)

Pressure Cook Rajma

  1. 250gm rajma or red kidney beans
  2. 1-liter water for pressure cooking
  3. Water for soaking rajma
  4. 1 bay leaf
  5. 2 black cardamom

For Rajma Gravy

  1. 2 medium sized finely chopped onions
  2. 3 medium sized finely chopped tomatoes
  3. 1 tbsp ginger garlic chili paste
  4. ½ tbsp cumin seed
  5. 1 tbsp coriander powder
  6. ½ tbsp red chili powder
  7. 1/4 tbsp turmeric powder
  8. 1 tbsp crushed kasuri methi
  9. 2-3 tbsp ghee or oil
  10. 2 tbsp cream
  11. ¼ tbsp garam masala
  12. Pinch of asafoetida or hing
  13. 2 cup rajma stock or 500 ml rajma stock
  14. Salt as required
  15. Fresh chopped green coriander for garnishing

How to Make Rajma (Rajma Recipe)

Soaking and Pressure Cooking Rajma

  1. Rinse and soak the rajma overnight for 8-9 hour.
  2. Next day, discard the water and rinse the rajma for ½ an hour in fresh water.
  3. Add 1 bay leaf, 2 black cardamoms, and about 1-liter water.
  4. Pressure cook in medium flame for 25-30 minutes.
  5. When the rajma is cooking you can chop the onions, tomatoes and other ingredients ready for the rajma recipe.
  6. Check the rajma by pressing a bean or rajma.
  7. If rajma is not cooked completely then pressure cook rajma again for 4-5 minutes.

For Making Rajma Recipe

  1. Heat 2-3 tbsp ghee or oil in a pan or kadhai.
  2. Add ½ tbsp cumin seed first, let them crackle and browned.
  3. Add finely chopped onions.
  4. Stir and saute them.
  5. Keep saute the onion for uniform cooking and also they don’t get burnt.
  6. Saute the onion till they are golden browned.
  7. Add ginger garlic chili paste.
  8. Stir for 5-10 second on low flame or till the raw aroma goes away.
  9. Add the finely chopped tomatoes.
  10. Stir well and saute for 3-4 minutes.
  11. Add ¼ tbsp turmeric powder, ½ tbsp red chili powder, 1tbsp coriander powder, a pinch of asafoetida, and ½ tbsp garam masala.
  12. Stir well.
  13. Saute the masala mixture till the fat starts leaving the masala.
  14. Strain the water from cooked rajma and remove the bay leaf and black cardamom, keep aside rajma first then keep aside rajma water or stock also.
  15. Add rajma into the kadhai.
  16. Saute for 3-4 minutes.
  17. Take 2 cups of rajma stock or water, add to the rajma.
  18. Add salt as per taste.
  19. Stir well and simmer it about 7-8 minutes till masala curry thickens.
  20. Mash a few beans or rajma with the spoon, which helps in thickening the rajma (rajma recipe).
  21. Add crushed kasuri methi and 2-3 tbsp fresh cream, stir it well and simmer for 2-3 minutes.
  22. Switch off the flame.
  23. Serve the rajma recipe with steamed basmati rice, jeera rice, roti, naan, etc. But the combination of rice rajma or rajma chawal is very famous.

How to Make Rajma (Rajma Recipe)

1. Rinse and soak the rajma overnight for 8-9 hour.

soak the rajma overnight - rajma recipe

2. Next day, discard the water and rinse the rajma for ½ an hour in fresh water. Add 1 bay leaf, 1 black cardamom, and about 1-liter water.

add water in rajma - rajma recipe

3. Pressure cook in medium flame for 25-30 minutes.

cook rajma in pressure cooker - rajma recipe

4. When the rajma is cooking you can chop the onions, tomatoes and other ingredients ready for the rajma recipe.

chop the onion and tomato - rajma recipe

5. Check the rajma by pressing a bean or rajma. If rajma is not cooked completely then pressure cook rajma again for 4-5 minutes.

boil the rajma - rajma recipe

6. Heat 2-3 tbsp ghee or oil in a pan or kadhai.

add ghee or oil in pan - rajma recipe

7. Add ½ tbsp cumin seed first, let them crackle and browned.

add cumin and let them crackle - rajma recipe

8. Add finely chopped onions. Stir and saute them. Keep saute the onion for uniform cooking and also they don’t get burnt.

add finely chopped onion in the kadhai - rajma recipe

9. Saute the onion till they are golden browned.

saute the onion till golden browned - rajma recipe

10. Add ginger garlic chili paste. Stir for 5-10 second on low flame or till the raw aroma goes away.

add ginger garlic chili paste - rajma recipe

11. Add the finely chopped tomatoes. Stir well and saute for 3-4 minutes.

add finely chopped tomatoes - rajma recipe

12. Add ¼ tbsp turmeric powder, ½ tbsp red chili powder, 1tbsp coriander powder, a pinch of asafoetida, and ½ tbsp garam masala and stir well.

add powdered masala for rajma recipe - rajma recipe

13. Saute the masala mixture till the fat starts leaving the masala.

saute the mixture till start leaving fat or oil - rajma recipe

14. Strain the water from cooked rajma and remove the bay leaf and black cardamom, keep aside rajma first then keep aside rajma water or stock also.

keep aside rajma and rajma water - rajma recipe

15. Add rajma into the kadhai.

add boiled rajma in the pan - rajma recipe

16. Saute for 3-4 minutes.

saute rajma for while - rajma recipe

17. Take 2 cups of rajma stock or water, add to the rajma. Add salt as per taste.

add rajma water into the pan - rajma recipe

18.  Stir well and simmer it about 7-8 minutes till masala curry thickens. Mash a few beans or rajma with the spoon, which helps in thickening the rajma (rajma recipe).

simmer the rajma until curry consistency - rajma recipe

19.  Add crushed kasuri methi and 2-3 tbsp fresh cream.

add fenugreek leaves and fresh cream - rajma recipe

20.  Stir it well and simmer for 2-3 minutes.

simmer for 2-3 minutes - rajma recipe

21. Switch off the flame and serve the rajma recipe with steamed basmati rice, jeera rice, roti, naan, etc. But the combination of rice rajma or rajma chawal is very famous.

Rajma Recipe

Rajma Recipe Video

I hope you guys like this recipe, do share it with your friends and family. You can also check my previous article about Plain Paratha Recipe.

If you want me to make your favorite recipe, then please comment in the comment box. You can share your view about the Rajma recipe in the comment box.

1 thought on “How to Make Rajma (Rajma Recipe) | Red Kidney Beans Recipe”

Leave a Comment