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Rajma

Nov-10-2015
Mudita Bagla
0 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Rajma RECIPE

The perfect way to cheer up a grumpy Indian is, a perfect Rajma recipe, is it not? Well, here at betterbutter.in, you are just at the right place to know how to make Rajma. Not really a legitimate question, though, for almost every Indian household knows how to make best Rajma, right? But if you’re looking for a basic quick brush up, steps by steps detail on this delicious beauty, you came to the right place. Now Rajma especially Punjabi style, as is no secret, is cooked in every Indian kitchen, more in north than in south. It’s one of the staple dishes in North India. It’s one of the healthiest food items among many in the list of Indian delicacies. And it’s not just the healthiness that makes it special, what actually makes it special is, it is easy to make and goes with practically anything. Rice, chapatti, any variants of rice or chapatti, or it can even be made into chaat. So no matter what your mother prepared for lunch or dinner; if you have Rajma, you’re sorted for the meal. Talking about the good things in Rajma, one can simply not miss out on the number of masalas required as ingredients, and the subtlety required in employing them into the curry to take this dish to perfection. Now since, there are a large number of masalas to be used, one can take a detour and experiment with the quantities of ingredients and who knows, your version might just taste better than the standard Rajma. So, let’s just go through the basics and give it a go! .The perfect way to cheer up a grumpy Indian is, a perfect Rajma recipe, is it not? Well, here at betterbutter.in, you are just at the right place to know, how to make the perfect Rajma. Not really a legitimate question, though, for almost every Indian household knows how to make Rajma, right? But if you’re looking for a basic quick brush up on this delicious beauty, you came to the right place. Now Rajma, as is no secret, is cooked in every Indian kitchen, more in north than in south. It’s one of the staple dishes in North India. It’s one of the healthiest food items among many in the list of Indian delicacies. And it’s not just the healthiness that makes it special, what actually makes it special is, it goes with practically anything. Rice, chapatti, any variants of rice or chapatti, or it can even be made into chaat. So no matter what your mother prepared for lunch or dinner; if you have Rajma, you’re sorted for the meal. Talking about the good things in Rajma, one can simply not miss out on the number of masalas required as ingredients, and the subtlety required in employing them into the curry to take this dish to perfection. Now since, there are a large number of masalas to be used, one can take a detour and experiment with the quantities of ingredients and who knows, your version might just taste better than the standard Rajma. So let’s just go through the basics and give it a go! Nothing much to say, the dish says it all.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Punjabi
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 8

  1. rajma 200 gms
  2. onion 3
  3. tomatoes 2
  4. oil 3 tbsp
  5. salt to taste
  6. coriander powder 2 tsp
  7. jeera powder 1/2 tsp
  8. water - 1 cup
  9. ginger 1 inch
  10. turmeric powder 1 pinch
  11. Red chilli powder 1/2 tsp
  12. Kastoori methi 1/2 tsp
  13. Garam masala 1/2 tsp
  14. Chat masala 1/2 tsp
  15. Black salt 1/4 tsp
  16. amchur powder 1/2 tsp
  17. Green chillies 2
  18. garlic cloves 4

Instructions

  1. Soak the rajma in water for 5-6 hours and then boil it.
  2. Make a puree of onion, tomatoes, ginger, garlic and green chillies in a blender.
  3. In a wok, add a little oil and add the puree. Saute for a few minutes.
  4. Add salt, coriander powder, red chilli powder and turmeric powder. Mix well.
  5. Add kastoori methi, garam masala, chat masala, black salt, jeera powder and amchur.
  6. Add the boiled rajma and mix well.
  7. Cook for a while and then add water as per requirement for the gravy.
  8. After a boil, turn off the gas and serve hot.

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