Rajma masala recipe with step by step pictures - Your search for perfect recipe ends here. Let's see the secret for a scrumptious home style Rajma masala.
Rajma masala is an Indian curry with spices in which red kidney beans are slow cooked for a delicious gravy.
Goes well with all Indian flatbreads and cooked rice (Rajma chawal).
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Ingredients
Instructions
Recipe card
Ingredients
Rajma - Red kidney beans
For delicious rajma masala, rajma must be cooked soft and for long time in the gravy to absorb the taste.
There are different types of Rajma available at the groceries. How to choose the right one?
Red kidney bean - Choose Rajma that is reddish in colour not deep red that looks almost black. Because the black one never gets soft cooked how much ever time you cook!
Other than this, there is light coloured rajma with speckles (lines) and dark coloured rajma, similar with speckles. These gets cooked well too.
There is also white rajma called Cannellini beans that I have posted sundal with.
For the curry base, it is onion and tomato cooked along with green chilli and red chilli powder for spice and garam masala, whole spices, ginger garlic paste, coriander powder & fresh leaves for flavors.
Instructions
1. Wash and soak Rajma firstly for 10-12 hours (overnight) and drain the water.
After that, pressure cook for 4-5 whistles, with salt and enough water to immerse the rajma completely.
Rajma masala recipe with step by step pictures - Your search for perfect recipe ends here. Let's see the secret for a scrumptious home style Rajma masala.
Course Side Dish
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 38 minutesminutes
Soaking time 10 hourshours
Author Raks Anand
Servings 4people
Cup measurements
Ingredients
1cupRajmared kidney beans
2Onion
3Tomato
2Green chilli
1teaspoonGinger garlic paste
1teaspoonKasoori methi
1teaspoonRed chilli powder
½teaspoonGaram masala powder
2teaspoonCoriander seeds powderDhaniya powder
3tablespoonCooking cream You can skip if you don't want
Salt
To temper
1tablespoonOil
½inchCinnamon
1Cardamom
1Clove
1Indian bay leaf
Instructions
Wash and soak Rajma firstly for 10-12 hours (overnight) and drain the water.
After that, pressure cook for 4-5 whistles, with salt and enough water to immerse the rajma completely.
Once done, set aside with the water.
Meanwhile, chop onions and tomatoes finely.
Then, in a kadai/ pan, heat oil and temper with cinnamon, cardamom, cloves and Indian bay leaf.
After that, add the chopped onion. Fry till golden.
Add ginger garlic paste and give it a fry for a minute.
Then add chopped tomatoes, slit green chillies. Mix well.
Following that, add salt, red chilli powder, garam masala powder and dhaniya powder.
Add kasoori methi crushed in between your hands.
Continue by cooking in medium flame for 5-7 minutes until the raw smell goes away.
Finally, add the rajama and the reserved water and cook for another 10-15 minutes. Adjust water if needed.
And lastly add cream and mix well. Simmer for couple of minutes and switch off flame.
Garnish with lots of coriander leaves.
Notes
As I said before, choose red rajma or any variety with straeks that gets cooked easily. not the deep red (blackish red).
Cook rajma soft and simmer for long time for tasty curry.
You can try adding a large pinch of cooking soda while pressure cooking, in case of emergency.
Instead of ginger garlic paste, you can use chopped ginger and chopped garlic.
Or chopped ginger alone too works fine. If you want to avoid garlic, use hing/ asafoetida.
Rajma is large with dark red in colour and due to the unique shape of a kidney, they are also called kidney beans. They take a long time to cook and are usually used to cook soups as they have a firm texture and hold up well.
According to Chef Pankaj, all you need to do is, take the rajma in a bowl, add boiling water to it.Make sure the water level is higher than the bed of rajma.Close the lid and leave it for half-an-hour. And you get soft rajma ready to be cooked.
Evidence proves that soluble fibre in rajma lowers bad cholesterol (LDL) and ups the good cholesterol (HDL) by forming a gel-like substance in the stomach and prevents the reabsorption of cholesterol into the body. In addition, rajma is a good source of potassium which dilates blood vessels and lowers blood pressure.
Ideally, the soaking period must be 10-12 hours or overnight, as that softens the rajma and helps in getting the perfect texture and flavour. Also, if someone has forgotten to soak them overnight, make sure that they are soaked for 2-4 hours in hot & boiling water.
While both varieties are fiber-rich, small red beans may have a slightly higher fiber content. However, the difference is minimal, and both contribute significantly to digestive system.
Should I discard the water I used to boil my beans, or is the water useful or bad if used to cook the beans? - Quora. Don't discard the water you used to boil the beans! You don't need to soak them either although doing so may save you about twenty minutes. And if you do soak, you don't need to discard that water.
Usually rajma requires an 8 hour soak and pressure cooking for at least 10 - 15 whistles. The dark pink whistle never gets cooked. You can even cook it for 1/2 an hour or 25–30 whistles and it will still remain hard.
If you're the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all. Here's the thing: Beans that have not been soaked ahead of time will always take longer to cook, but they will, indeed, cook.
In some people, beans may cause unpleasant effects, such as bloating, flatulence, and diarrhea ( 13 ). Insoluble fibers called alpha-galactosides are responsible for these effects. They belong to a group of fibers known as FODMAPs, which may exacerbate the symptoms of irritable bowel syndrome (IBS) ( 7 , 59 , 60 ).
Anti-inflammatory Effects: Rajma possesses anti-inflammatory properties due to its antioxidant content. This can help reduce inflammation in the body and lower the risk of chronic diseases associated with inflammation.
Despite having so many nutritional benefits, consuming rajma at night can trigger gas and heartburn in people. The fibre content in rajma makes it difficult for people to digest them properly at night and makes them gassy.
Kidney beans and rajma are actually the same thing! Rajma is a Hindi term for kidney beans, which are a type of legume commonly used in Indian cuisine. Therefore, both kidney beans and rajma have the same amount of proteins, which is around 7-8 grams of protein per 100 grams of cooked beans.
It is the most common type of kidney bean and has a rich red colour. It has a thick and firm texture and is high in iron and dietary fibre. It has a low Glycemic Index and is, therefore, suitable for diabetics. To make this rajma, soak the rajma overnight or for at least 8-10 hours.
All you have to do is, take the legumes in a bowl, and add boiling water to it.Make sure the water level is higher than the bed of rajma or chole.Close the lid and leave it for half an hour. And, the job is done.
Rajma or Rajmah is the Indian name for red kidney beans. It is also the name for the signature dish, of curried red kidney beans. This dish is a classic on most North Indian tables.
A substitute for rajma, a dish made with red kidney beans, when trying to lose weight quickly may be a dish made with lentils or chickpeas. These legumes are high in protein and fiber, which can help you feel full and satisfied, while also providing a good source of nutrition.
Rajma was originally, and still is to this day, grown in Mexico and Guatemala. They caught the fancy of the Spanish and Portuguese traders, who introduced them to other parts of the world, including Africa and Asia.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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