Table of Contents

INTRODUCTION:

Rajma masala is a popular North Indian dish (particularly Panjab) made with red kidney beans, tomato puree, onions, ginger garlic and infused with many spices. It is one of the staple food of many households especially in the northern parts of Indian, but it has own hearts around the world. These kidney beans are cooked until tender and then all the other ingredients goes into it.

SERVINGS:

It is one of the comforting, filling and delicious dish to have with steamed rice known as Rajma chawal or even you can enjoy with freshly baked naun or roti.

INGREDIENTS:

Further, ingredients used are easily available in your households. This classic Rajma Masala includes ingredients like soaked and cooked rajma, tomato puree, onions, ginger garlic paste, green chilies(optional), coriander leaves for garnishing, cashew nuts, aromatic spices like pepper, cardamom, cinnamon, cloves, fennel seeds, and other spice powders like red chili powder, coriander powder, garam masala and turmeric powder.

ABOUT RAJMA:

Rajma is known as Red Kidney beans, surkh (red) lobia in Pakistan, as it resembles human kidney. They are not only tasty but also nutritional powderhouse. We can see verities of kidney beans around the world like red kidney beans, white kidney beans and light speckled kidney beans.

TYPES OF RAJMA:

Further, you can also find varies type of rajma depending on their size, shape and color which are available in market such as Chitra Rajma, Jammu Rajma, Red Rajma, Pinto Rajma. Each type has its unique flavor and texture. Offering different taste and culinary options.

WHICH RAJMA IS BEST TO TASTE:

Many find Red Rajma tastes best for its slightly sweet and nutty flavor, as it easily blends well with various aromatic spices. Red rajma has got high amount of plant-based protein.

HOW TO MAKE RAJMA:

You can make variety of dishes using this high protein beans such as rajma salad, rajma chats (an amazing alternative to chana chaat), rajma paratha, rajma soup, rajma gravy, rajma sundal (Sundals are one of the most popular chaat in South India cuisine), rajma patties or cutlets, rajma dip and rajma wrap.

WHAT IS BHUNA MASALA:

Bhuna masala is also known as bhuna paste or gravy is a aromatic base used in Indian cooking for preparing a variety of dishes like curries, gravies and stir fries. It is a technique in which ingredients are sautéed and cooked under low flame, caramelized and cooked until thick and fragrant. Bhuna Masala typically consists of onions, tomatoes, ginger garlic and blend of spices.

TIPS FOR SOAKING BEANS:

Before cooking it is very important to rise the dried red kidney beans or rajma under water, and remove the dirt if any. Then place the beans in large bowl and cover them with enough water. Allow the beans to soak overnight and 8 hours. This helps to soften and helps to cook faster.

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How to make Rajma Masala with stepwise photos and instructions:

Firstly, in a mixer jar add in 1/4 cup cut coconuts.

Then add in 1 tbsp. cashew nuts and 1 tsp fennel seeds.

Add in 1/2 tsp pepper corns, 2 cloves, 2 inch cinnamon, nutmeg.

Further, heat a pressure cooker and add in oil, bay leaf, cumin seeds, chopped onions and green chilies. Cook till translucent.

Later add in ginger garlic paste and cook till the raw smell goes away.

And then add in tomato puree and cook till the oil separates.

Further, add in 1 tsp. red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala and 1/4 tsp turmeric powder.

Now add in prepared masala paste and give a mix.