Rajma curry is the most famous and popular dish in North India, it is a best-relished dish with steaming hot jeera rice or eat with roti, nan, or paratha etc. It’s a perfect vegetarian, vegan holiday comfort food. Kidney beans are a good source of several vitamins and minerals such as iron copper manganese vitaminK1, phosphorous. Two different things cooked separately come together as a final dish Rajma Rice.
- 1 1/2 cups kidney beans (soak it overnight or 7-8hour)
- 1Black cardamom(crushed)
- 1-2bay leaves
- 1-2 clove
- 1-inch cinnamon
- 1/2tsp cumin seeds
- 3-4 red medium size tomatoes(cut into small pieces)
- 1 red onion(finely chopped)
- 4-5garlic clove
- 4-inch ginger
- 4-5 green chili
- 1/4tsp turmeric powder
- 1 1/2tsp coriander powder
- 1/2tsp Kashmiri Lal mirch powder
- 3/4tsp black peppercorn powder
- 1-2 tbsp tamarind water(soaked in hot water tamarind)
- salt to taste
- 1 tbsp oil
- 1tbsp butter (optional)
- 1-2tsp fresh coriander leaves for garnishing
Combine the rajma, black cardamom, cinnamon, bay leaves, cloves, salt and water in a pressure cooker and start to cook on medium flame after one whistle lower the flame and cook on low flame for about 10-15 minutes.
Allow the steam to escape before removing the lid, then keep it aside.
Take a mixer grinder jar to add ginger, green chili, garlic, tomatoes, make it a coarse paste and keep it aside.
Take a heavy based pan heat the oil add cumin seeds when seeds start to crackle then add the chopped onion and saute them on the medium flame for 2-3 minutes when the onion starts to change its color to pink in then add ginger, garlic, chili tomatoes paste.
Mix well and cook for about to 2-3 minutes while stirring occasionally, add all spices then cook for 3-4 minutes and add little water stirring occasionally.
Add boiled rajma along with water while meshing lightly, mix well add butter and cook on medium flame 5-7 minutes.
Rajma is ready for serve, garnish with fresh coriander leaves.
- 1cup Basmati rice(soaked half an hour)
- 1tsp cumin seeds
- 1tbsp ghee
- 4-5 drop of lemon juice
- Salt to taste
Wash and drain the rice thoroughly.
Heat two cups of water in a pan, when water start boil adds salt and rice lemon juice, mix it well and cook on medium flame till rice is 70%-80% cooked.
Strain it, with the help of a strainer and transfer it into a flat plate immediately. Spread it with the help of rice spoon or flat ladle.
While all the steam evaporated, after 5-10 minutes heat ghee in a nonstickpan add green cardamom, cumin seed and saute add cooked rice toss to mix, cover and cook2-3 minutes.
Rice is ready, Serve with rajma or kadhi pakora or Punjabi kadhi pakora, Amritsari chole or chana.