Rajma Recipe

Rajma: The Comfort Food of North India

Rajma, also known as Red Kidney Bean Curry, is a beloved dish in North Indian households. This wholesome, protein-rich curry, paired with steamed rice, is a classic comfort food that warms both the heart and the soul. Let’s delve into the rich history of Rajma and learn how to make this delicious dish from scratch.

A Brief History of Rajma

Rajma has its origins in Mexican cuisine, where kidney beans are a staple. The beans were introduced to India by the Portuguese in the 15th century. Over time, Indian cooks infused their culinary traditions with these beans, creating the Rajma dish we know and love today. It has become a staple in Punjabi cuisine and is often enjoyed across the country, particularly in North India.

Ingredients

To make a delightful Rajma curry, you will need:

For the Rajma:

1 cup rajma (red kidney beans), soaked overnight

4 cups water

Salt to taste

1 bay leaf

1 black cardamom

2 cloves

For the Masala:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

2 large onions, finely chopped

2 tomatoes, finely chopped or pureed

1 tablespoon ginger-garlic paste

2-3 green chilies, slit

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves, chopped

Method

Preparing the Rajma:

Rinse the soaked rajma thoroughly and drain.

In a pressure cooker, add the rajma, 4 cups of water, salt, bay leaf, black cardamom, and cloves.

Pressure cook the rajma for about 15-20 minutes (or until the beans are tender) on medium heat. Once done, set it aside.

Making the Masala:

Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Sauté for a few minutes until the raw aroma disappears.

Add the chopped or pureed tomatoes and cook until the oil separates from the masala.

Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for a few more minutes to allow the spices to blend well.

Combining the Rajma and Masala:

Add the cooked rajma along with the cooking liquid to the masala. Mix well.

Simmer the curry on low heat for 20-25 minutes, stirring occasionally. This allows the flavors to meld and the curry to thicken.

Add garam masala towards the end and mix well.

Adjust the salt and consistency of the curry by adding water if needed.

Serving

Rajma is best enjoyed with steamed basmati rice (Rajma Chawal). Garnish with fresh coriander leaves and serve hot with a side of onion rings, lemon wedges, and green chutney.

Final Thoughts

Rajma is not just a dish; it’s an emotion. Its rich, creamy texture and bold flavors make it a favorite in many Indian households. Whether it's a special Sunday lunch or a comforting weeknight dinner, Rajma never fails to bring warmth and satisfaction to the table.

Give this recipe a try and savor the timeless taste of Rajma Chawal. Happy cooking! 🍲

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