rajma curry

Rajma Curry Recipe – Rajma Masala Recipe Restaurant style

Rajma Curry Recipe Video – Rajma Masala Recipe Restaurant style

Rajma curry is an all time favorite dish which can be served chapatti or rice. Kidney beans curry is rich in proteins. It is the most popular Punjabi dish. This delicious rajma curry recipe will help you prepare restaurant style rajma curry at home.

You can prepare it for your special guests and this spicy curry will make them go wow! Not only on special occasions, you can prepare this simple yet lip-smacking rajma curry on regular days as well. So, try out this delicious curry with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the rajma thoroughly with water and soak them for 8-10 hours or overnight. Drain out the excess water.

rajma curry

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

rajma curryMaking:

Put the rajma in pressure cooker along with half the quantity of salt, baking soda and 2 cups of water. Turn on the flame and put the lid on. Cook the rajma until the cooker releases a whistle. After that, reduce the flame to medium and cook it for 6-7 minutes. Then turn off the flame and let the pressure settles on its own.

rajma curry

Meanwhile, prepare the gravy. Place a pan on flame and pour some oil into it. When the oil gets heated, saute asafoetida and cumin seeds into it.

rajma curry

After that, add turmeric powder, tomato-ginger-green chilly paste, coriander powder and cumin powder into it. Mix everything really well. Keep stirring occasionally and cook the masala until oil starts floating on the surface.

rajma curry

Pressure of the cooker is released on its own and masala is fried aptly as well. Add boiled rajma into the masala followed by salt, garam masala and green coriander. Mix everything really well. Adjust the gravy by adding water as desired. Cover the pan and cook the rajma for 2-3 minutes on low flame.

rajma curry

After 2-3 minutes, rajma will absorb the masala. Rajma curry is now ready, turn off the flame and transfer it to a serving plate.

rajma curryServing:

Serve this delectable and lip-smacking rajma curry steaming hot along with rice or chapatti. Enjoy!

Rajma Curry Recipe - Rajma Masala Recipe Restaurant style rajma curry
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rajma – 1 cup
  • Tomatoes – 4
  • Green chilies – 2
  • Ginger baton – 1 inch
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin powder - ½ tsp
  • Garam masala - ¼ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder - ½ tsp
  • Asafoetida – 1-2 pinches
  • Cumin seeds – ½ tsp
  • Red chilly powder – ¼ tsp
  • Salt – more than 1 tsp or to taste
  • Baking soda – ⅓ tsp (optional)
Instructions
  1. Rinse the rajma thoroughly with water and soak them for 8-10 hours or overnight. Drain out the excess water. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Put the rajma in pressure cooker along with half the quantity of salt, baking soda and 2 cups of water. Turn on the flame and put the lid on. Cook the rajma until the cooker releases a whistle. After that, reduce the flame to medium and cook it for 6-7 minutes. Then turn off the flame and let the pressure settles on its own.
  3. Meanwhile, prepare the gravy. Place a pan on flame and pour some oil into it. When the oil gets heated, saute asafoetida and cumin seeds into it. After that, add turmeric powder, tomato-ginger-green chilly paste, coriander powder and cumin powder into it. Mix everything really well. Keep stirring occasionally and cook the masala until oil starts floating on the surface.
  4. Pressure of the cooker is released on its own and masala is fried aptly as well. Add boiled rajma into the masala followed by salt, garam masala and green coriander. Mix everything really well. Adjust the gravy by adding water as desired. Cover the pan and cook the rajma for 2-3 minutes on low flame.
  5. After 2-3 minutes, rajma will absorb the masala. Rajma curry is now ready, turn off the flame and transfer it to a serving plate. Serve this delectable and lip-smacking rajma curry steaming hot along with rice or chapatti. Enjoy!

 

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