Rajma Recipe

Rajma Recipe: A Hearty and Delicious Meal

Rajma, also known as kidney beans, is a well-liked component in Indian food. Along with being nutrient-dense, this bean is also tasty and adaptable. Rajma Masala, a hot and fragrant curry favourite in North Indian homes, is one of the most well-known meals created with rajma.

Here we will examine the Rajma Masala recipe, Rajma Curry with Paneer, and Rajma Cutlet Recipe, including its background, components, and preparation guidelines.

Rajma Masala | the most well-liked Indian recipes

Rajma was thought to be invented in the Indian province of Punjab. In the traditional dish, kidney beans were simmered in hot tomato gravy. It was frequently served with rice for farmers and labourers, making it a filling and pleasant lunch.

Over time, Rajma Masala gained popularity throughout India, and several areas created their versions. Rajma Masala is one of the most well-liked Indian recipes nowadays and is eaten worldwide. It is simple to prepare, filling, and ideal for vegans and vegetarians.

Here we will mention delicious rajma recipes to make your festival special and unforgettable, so you may try this recipe according to your test –

Different types of Rajma Recipes :-

“Healthier Version of Rajma Masala”

Here we will mention different delicious rajma recipes to make your festival special and unforgettable, so you may try this recipe according to your test.

Here is a healthier version of Rajma Masala that uses less oil and replaces cream with yoghurt:

Ingredients:

• 1 cup of rajma (kidney beans)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon of ginger-garlic paste
• 1 green chili, chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1 teaspoon of turmeric powder
• Salt to taste
• Water
• One tablespoon oil
• 1/2 cup yogurt

Preparation:

1. Rajma should be soaked for at least eight hours or overnight.
2. The rajma should be pressure cooked for 20 to 25 minutes or until soft and tender, with 3 cups of water and some salt.
3. Hot oil in a skillet is combined with cumin seeds, finely sliced onions, and green chilies. Until they get golden brown, the onions should be sautéed.
4. After adding, cook the ginger-garlic paste for one minute.
5. Cook the tomato puree until the oil separates after adding.
6. Coriander powder, salt, turmeric powder, and garam masala are added to the tomato mixture and cooked for two to three minutes.
7. Add the cooked rajma and the water it was cooked into the pan.
8. Mix thoroughly, and then simmer over a low burner for 10 to 15 minutes.
9. Mix the yogurt thoroughly into the pan.
10. On a low temperature, simmer it for a further five to ten minutes.
11. Add chopped coriander leaves on top and serve hot with rice or naan.

“Rajma Curry with Paneer”

For a rich and creamy twist on the classic Rajma Masala recipe, try this Rajma Recipe that adds paneer to the mix:

Ingredients:

• 1 cup of rajma (kidney beans)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon of ginger-garlic paste
• 1 green chilli, chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1 teaspoon of turmeric powder
• Salt as per your test
• Water
• 2 tablespoons oil
• 1/2 cup paneer, cubed
• Coriander leaves for garnish.

Preparation:

1. Rajma should be soaked for at least eight hours or overnight.
2. The rajma should be pressure cooked for 20 to 25 minutes or until soft and tender, with 3 cups of water and some salt.
3. Hot oil in a skillet is combined with cumin seeds, finely sliced onions, and green chillies. It is ideal to sauté onions until golden brown.
4. Cook for one minute after adding the ginger-garlic paste.
5. Cook until the oil separates after adding the tomato puree.
6. Simmer for two to three minutes with the tomato mixture, salt, turmeric, coriander, and garam masala.
7. Pour the cooked rajma and its cooking water into the pan.
8. Combine completely, then cook for 10 to 15 minutes on a low heat.
9. Add the paneer to the dish and boil for 5-7 minutes.
10. Garnish with chopped coriander leaves and serve right away with rice or naan.

Conclusion :

Rajma is an excellent source of vital nutrients like iron, magnesium, and folate. While magnesium is necessary for strong bones and muscles, iron is crucial for creating red blood cells. The development of the fetus during pregnancy depends on folate.

Rajma is really one of the top plant-based protein sources. They’re also high in vitamins, minerals, & fibre, which help to regulate blood sugar and enhance intestinal health.

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