Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.Rajma chawal, i.e. Rajma served with both boiled rice, is a popular dish throughout northern India. Source – Wikipedia
Weekends are the gift by God to us to indulge and hog on your favorite food. One such comfort food is Rajma Chawal. Who so ever invented this dish should be awarded with some National honor….lol
The food that comes from the state of Punjab and is now a common favorite of every Indian. Me and my family can survive on Rajma Chawal all life. Believe me, it tastes the best next day. I made Rajma on Saturday for dinner and we had it the other day too. That thick silky gravy with soft and mushy rajma is simply out of this world. So let’s quickly proceed to see how i made this amazing, mouth watering Rajma Curry.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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- 2 cups Rajma Red Kidney Beans /
- 2 Onions - medium
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 4 tbsp Tomatoes - 4 medium or Tomato puree
- 1 Bay leaf
- 2 Green chilli
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tbsp Red chilli powder
- 1/2 tsp Turmeric a powder - or pinch
- 1 tsp Garam masala powder
- Salt - as needed
- 4 tbsp Oil
- 2 - 3 tbsp coriander Freshly chopped
Ingredients
For garnishing :
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|
- Soak Rajma overnight in fresh water. Pressure cook them the next day in fresh water till soft and mushy. Do not throw the water as it will be used for cooking the gravy later.
- Heat oil in a wok and ad bay leaf. Now add ginger garlic paste and finely chopped onions. You can also grind onion coarsely before use. Saute them till golden in color.
- Now put finely chopped tomatoes or tomato puree. Stir and give a quick fry to all.
- Add coriander powder, turmeric powder, red chilli powder and cumin powder and mix well. Keep stirring to avoid the masala to get burnt. You can add little water from sides if you find the masala sticking the wok.
- Fry them all well till the raw smell of spices go off and you see the oil leaving from sides. Adjust oil if required.
- Now add the boiled rajma to the masala and give a quick stir again. Now add garam masala. You may add the same water in which the rajma was boiled to get that authentic flavor. If not, then add fresh water to the wok to make gravy as per your desired consistency.
- Give a boil to the gravy and then simmer the flames, close the lid and let the rajma cook for another 5-6 mins.
- Garnish the rajma curry with fresh chopped coriander.
- Serve Hot with Plain Steamed Rice 🙂
