rajma curry recipe | Punjabi rajma masala (2024)

Rajma Curry Video, Rajma Masala, Punjabi Rajma

राजमा करी रेसिपी | पंजाबी राजमा मसाला | हेल्दी राजमा करी | रेस्टोरेंट स्टाइल राजमा मसाला - हिन्दी में पढ़ें (Rajma Curry, Punjabi Rajma Masala Recipe in Hindi)

રાજમા કરી રેસીપી | પંજાબી રાજમા મસાલા | રેસ્ટોરન્ટ સ્ટાઇલ રાજમા મસાલા - ગુજરાતી માં વાંચો (Rajma Curry, Punjabi Rajma Masala Recipe in Gujarati)

Recipe notes for Rajma Masala

1. For preparing theRajma Masala (Rajma Curry, Punjabi Rajma Masala), we are making use of Jammu rajma which lend a beautiful aroma and flavour. But, feel free to use any variety of kidney beans especially the red rajma which are available in small as well as big sizes.
   
2. You can even cook the rajma along with whole spices like bay leaf and cinnamon stick to enhance the flavour of restaurant style rajma masala recipe.
3. Fresh cream, kasuri methi, coriander leaves can be additionally added at the end of preparation.
4. To get a darker shade of rajma curry, put a tea bag while boiling the rajmas.
   
5. Many people even make use of Punjabi garam masala orRajma Masalaas flavour enhancers.
   

How to make Rajma Recipe

1. For makingRajma Masala, rinse the rajma very well using water. We are making use of small sized Kashmiri rajma but, you can use whichever is easily available.
   
2. Transfer the rajma in a bowl, submerge in enough water and soak overnight or a minimum of 8-10 hours.
   
3. Next day, discard the water by straining the rajmas. Rinse the rajma once again with fresh water.
   
4. Add the soaked and drained kidney beans to a pressure cooker. You can even cook the rajma directly on a stovetop but it will consume a lot of time.
   
5. Add enough water.
   
6. Close the lid and pressure cook the rajmas for 4-5 whistleson a medium flame.
   
7. When the pressure settle downs naturally, open the lid and mix once.Check if the rajma is cooked or not by pressing it between your thumb and index finger. If it is not soft, add water and cook for 1-2 more whistles. Always cook the rajma till soft and tender.
   
8. Strain the rajma and keep aside. You may reserve and use this water while preparing theRajma Masalalater.
   
9. For the PunjabiRajma Masala, in a deep non-stick pan, transfer the chopped tomatoes.
   
10. Add 1 cup of water.
    
11. Cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally.
    
12. Allow them to cool slightly and transfer into a mixer jar.
    
13. Blend in a mixer to a smooth pulp. Keep aside.
    
14. For preparing the Punjabi Rajma masala recipe, heat the oil in a deep non-stick kadhai. Also, you can make use of butter/ghee or part butter part oil to cook the Punjabi rajma masala.
    
15. Once the oil is hot, add the onions.
    
16. Sauté on a medium flame for 2 to 3 minutes or till they are golden brown.
    
17. Add the prepared garlic-ginger-green chilli paste. Nothing can beat the aroma and flavour of freshly pounded masala.
    
18. Add the chilli powder. Also, you can add Kashmiri red chilli powder for a bright red colour.
    
19. Add 2 tbsp of water. This will aid in cooking and prevent the spices from burning.
    
20. Mix well and cook on a medium flame for 1 to 2 minutes or till the raw aroma of garlic-ginger-green chilli goes away.
    
21. Add the rajma. Also you can make use of canned kidney beans.
    
22. Add the tomato pulp and salt. The addition of salt right after tomatoes help in quick cooking of them.
    
23. MixRajma Masala (Rajma Curry, Punjabi Rajma Masala)well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The gravy should not be watery and neither be too thick. If required, mash few rajmas lightly to achieve the perfect consistency forRajma Masala.
    
24. Serve Rajma Masala restaurant style hot with steamed rice, jeera rice or paratha.
    

Rajma Curry – A Protein Boost

1. Rajma Curry – A Protein Boost. This Rajma Curry is one the famous North Indian subzi – served as a main meal with parathas. Rajma is a legume with a storehouse of protein and many other nutrients like fiber, iron, magnesium, potassium, zinc etc. The tomatoes used as the base of this Rajma Masala add antioxidants like lycopene, vitamin A and vitamin C. These antioxidants help to reduce inflammation in the body and get rid of the harmful free radicals which otherwise can cause chronic diseases. Simply compromise a bit and make this Rajma curry with 1 tbsp of oil to go a tad healthy
   

benefits of Rajma curry

1. Rajma Curry is rich in below macronutrients, vitamins and minerals given in descendingorder (highest to lowest).
   1. Folic Acid(Vitamin B9):Folic acidis an essential vitamin required throughout pregnancy.Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 59% of RDA.
   2. Phosphorus:Phosphorusworks closely with calcium to build bones. 20% of RDA.
   3. Calcium.SeeCalcium rich recipes:Calciumis a mineral that makes bones stay strong. Required from kids to adults. 18% of RDA.
   4. Magnesium:Magnesiumis required for formation of bones and teeth. It helps in the metabolism of calcium and potassium.% of RDA.magnesium rich Indian foodslike leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia).% of RDA.

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