The Hindi name for kidney beans is rajma. But because this scrumptious vegetarian curry is so well-liked, the dish has come to be associated with beans. Rajma refers to both the dish that uses beans as well as the beans themselves. Rajma recipe is a popular dish in Northern India.
This delicious and filling dish is also known as Rajma Masala, which is Hindi meaning “red kidney beans in a spiced sauce.” Whichever you want to name it, you’ll like these melt-in-your-mouth rajma beans and the rich, flavorful sauce that goes with them. Rajma recipe is a nutritious and protein-rich dish.
About Rajma Recipe
This rajma recipe prepares rajma curry in accordance with the conventional (and traditional) way. There is no chance that anything will go wrong with this straightforward and delicious dinner as long as you follow the directions. The kidney beans are first boiled in this simple rajma dish before being added to a sautéed foundation of spices, onions, and tomatoes. Since dry rajma beans are less expensive than canned ones and allow me to prepare and season them to your preferences, I enjoy working with them. The spiciness of rajma recipe can be adjusted according to taste. Rajma recipe is a popular choice for vegetarians and vegans.
How To Make Instant Rajma at home (Step Wise)
Step 1: Sift dry beans, getting rid of any that are crooked or discolored. After rinsing a few times, soak 1 cup of rajma (kidney beans) in enough water to completely cover them.
Step 2: Discard the soaking water after the beans have been thoroughly soaked. To get rid of any grit that could still be present, drain and rinse the soaked beans several times.
Step 3: In a 3-liter pressure cooker, add the rinsed and drained kidney beans.
Step 4: Stir in between 3.5 and 4 glasses of water. Rajma is pressure-cooked for 18 to 20 whistles (or for about 15 to 20 minutes).
Step 5: Prepare the smashed ginger, garlic, and green chili paste and chop 1 large onion, 2 large tomatoes, and 1 cup of finely chopped onions while the kidney beans are cooking.
Step 6: Open the cover of the cooker when the pressure naturally decreases. By chewing or crushing a bean with your fingers, you can determine if the rajma is cooked or not. The cooked beans have to be mushy and without a bite.
Step 7: In a different pot, skillet, or kadai, melt 3 tablespoons of butter (or 2 teaspoons of butter plus 1 tablespoon of oil). Maintain a low or medium-low heat setting.
Step 8: First, add a half-teaspoon of cumin seeds and let them toast, the finely chopped onions next.
Step 9: On low to medium heat, stir them and start to sauté.
Step 10: As the onions are sautéing, keep stirring them. They will be cooked uniformly and won’t burn thanks to this.
Step 11: Use the back of your spoon to mash a couple of rajma beans. The rajma gravy is thickened as a result.
Step 12: Simmer the curry for an additional few minutes to reach a medium consistency.
Step 13: When the rajma masala is cooking, keep periodically stirring.
Step 14: Rajma masala from Punjab must be made thicker, and the curry must be the proper consistency—neither too thick nor too thin.
Step 15: Add 1 teaspoon of crushed kasuri methi and 2 to 3 tablespoons of light cream once the desired consistency has been reached.
Preperation for Rajma Recipe
- Wash the Rajma thoroughly and soak them in water overnight or for at least 8 hours.
- Drain the soaked Rajma and pressure cook them with 3 cups of water and a little salt for 3-4 whistles or until they are soft and cooked.
- In a separate pan, heat the oil and add the chopped onions. Sauté until the onions are soft and translucent.
Ingredients for Rajma Recipe
- 200 grams rajma, soaked overnight in water
- 2.5 cups of water
- 1 green chili, chopped
- 1 tablespoon chopped garlic or 7 to 8 medium-sized garlic
- 1 tablespoon chopped ginger or 2 inches chopped ginger
- 3 medium tomatoes, chopped – about 200 grams
- 100 grams onion
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper
- ¾ to 1 teaspoon Garam Masala Powder
- 1 teaspoon amchur powder
- 1 teaspoon cumin seeds
- 2 tablespoon oil
- salt as required
Method/Steps to cook Rajma
Step 1: Wash the Rajma thoroughly and soak them in water overnight or for at least 8 hours.
Step 2: Drain the soaked Rajma and pressure cook them with 3 cups of water and a little salt for 3-4 whistles or until they are soft and cooked.
Step 3: In a separate pan, heat the oil and add the chopped onions. Sauté until the onions are soft and translucent.
Step 4: Add the ginger paste and garlic paste to the pan and sauté for a minute.
Step 5: Add the tomato puree and cook until the oil separates from the mixture.
Step 6: Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and cook for a minute.
Step 7: Add the cooked Rajma to the tomato mixture and mix well.
Step 8: Add a little water if the curry is too thick. Simmer the Rajma on low heat for 10-15 minutes.
Step 9: Add garam masala powder and salt to taste. Mix well and cook for another 2-3 minutes.
Step 10: Garnish with chopped coriander leaves and serve hot with rice or naan.
Any Alternate Way to make Rajma
here’s an alternate way to make Rajma that is unique and adds a twist to the traditional recipe:
Rajma Masala Balls:
Ingredients:
- 1 cup Rajma (kidney beans)
- 3 cups water
- 2 tbsp oil
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tomatoes, pureed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- Bread crumbs
- Oil for frying
Instructions:
Step 1: Wash the Rajma thoroughly and soak them in water overnight or for at least 8 hours.
Step 2: Drain the soaked Rajma and pressure cook them with 3 cups of water and a little salt for 3-4 whistles or until they are soft and cooked.
Step 3: In a separate pan, heat the oil and add the chopped onions. Sauté until the onions are soft and translucent.
Step 4: Add the ginger paste and garlic paste to the pan and sauté for a minute.
Step 5: Add the tomato puree and cook until the oil separates from the mixture.
Step 6: Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and cook for a minute.
Step 7: Add the cooked Rajma to the tomato mixture and mix well.
Step 8: Cook the mixture on low heat for 10-15 minutes until the gravy thickens.
Step 9: Turn off the heat and let the mixture cool down.
Step 10: Once cooled, make small balls out of the Rajma mixture.
Step 11: Roll the balls in bread crumbs and deep fry in hot oil until golden brown.
Step 12: Serve the Rajma masala balls hot with your favorite dipping sauce or chutney.
This unique Rajma recipe is sure to impress your friends and family and adds a fun twist to the traditional Rajma curry.
Nutritional Value in Rajma
| serving size | per 100 g |
| calories | 127 Kcal |
| fat | 0.5 g |
| carbohydrates | 22.8 g |
| protein | 8.7 g |
Pro Tips to make the best Rajma at home
- Soak the Rajma overnight: Soaking the Rajma overnight makes them easier to cook and ensures they are cooked thoroughly. Make sure to soak them in enough water so they can absorb it and expand.
- Use a pressure cooker: Rajma takes a long time to cook on the stove, so using a pressure cooker is the best option. It helps to cook the Rajma faster and ensures they are cooked evenly.
- Cook the Rajma with a tea bag: Adding a tea bag while cooking the Rajma gives it a beautiful dark color and adds a unique flavor.
- Sauté the spices properly: Sautéing the spices well is crucial to get the right flavor in the Rajma. Make sure to sauté them properly in oil until they release their aroma.
Health Benefits of Rajma
- Controls Blood Sugar. Check our Diabetes Plans.
- Rajma is a great legume with a low glycemic index that aids in balancing blood sugar levels because it is a strong
- Source of soluble fiber
- Maintains Weight Loss. Check our Weight Loss Plans.
- Prevents Cancer
- Heart Healthy
- Bolsters bones
Tips to limit the calorie in Rajma
- Use less oil: Use less oil while cooking the Rajma. Instead of frying the spices, sauté them in a non-stick pan with minimal oil.
- Use leaner cuts of meat: If you’re adding meat to the Rajma, use leaner cuts like chicken breast or turkey breast instead of fatty meats like pork or beef.
- Reduce the amount of cream: Cream adds richness and flavor to Rajma but it also adds a lot of calories. Instead of using heavy cream, you can use low-fat milk or yogurt to make the gravy creamy.
FAQs
What’s different in the Rajma Recipe by Livofy?
Ingredients, cooking methods, and flavor profiles might differ between Rajma recipes. For instance, Livofy’s easy Rajma recipe can use a particular combination of spices or unique vegetables. In order to produce a specific texture or flavor, they could also recommend a different cooking method or technique.
The degree of complexity, the length of cooking time, and the number of components needed can all differ among recipes. Certain recipes can be better suited for novice cooks, while others might be more complicated and call for more effort and expertise.
Hence, it’s crucial to select a recipe that adheres to your preferences, level of expertise, and dietary restrictions.
What is the cooking time for Rajma?
The total time to cook Rajma recipe is around 45 minutes to 1 hour
Is Rajma healthy?
Rajma may aid in the prevention of cancer, the management of weight, and the reduction of diabetes and heart disease. More investigation is required to establish these potential impacts, and you should see a doctor if you have any health-related concerns.
Are there any side effects of eating Rajma?
Consuming kidney beans raw or only partially cooked is poisonous because it contains high levels of phytohaemagglutinin, a toxic protein that can make you sick and make you throw up. However excessive consumption of cooked kidney beans can also lead to bloating and gas.
How many calories does Rajma have?
The number of calories in Rajma (kidney beans) can vary depending on the recipe and serving size. However, in general, 100 grams of boiled Rajma contains approximately 127 calories. This calorie count can vary depending on how it is prepared, including any additional ingredients like oil or cream. It is always a good idea to check the nutrition information of the specific recipe you are using to get a more accurate calorie count.
Can rajma recipe be consumed by all age groups?
Yes, rajma recipe is a nutritious and healthy dish that offers a range of critical nutrients like protein, fiber, vitamins, and minerals. Rajma recipe may be consumed by all age groups. If you have any particular dietary concerns or medical issues, it is advised that you speak with a doctor or a dietician. Additionally, rajma recipe’s level of spice may be changed to suit different palates, making it appropriate for a range of age groups. Overall, the rajma recipe is a delicious and adaptable meal that people of all ages may enjoy.
How can you make a low-fat version of the easy rajma recipe?
You can take the following actions to prepare a low-fat version of the easy rajma recipe:
- First step in how to make rajma that are low-fat is, The recipe’s oil content should be decreased. Consider using non-stick cookware or a little bit of oil for sautéing instead of using a lot of oil while frying.
- Instead of full-fat dairy products, choose low-fat alternatives like skim milk or low-fat yoghurt.
- Instead of refined carbs like white rice or white bread, choose whole-grain or high-fiber options like brown rice or whole-grain bread.
- To improve the dish’s fiber and nutritious value, add more veggies to rajma recipe.
- Try using herbs and spices to enhance flavour instead of as much sugar and salt as easy rajma recipe calls for.
- Choose low-sodium canned beans if you use them.
What are some common mistakes to avoid while making a rajma recipe?
Here are some frequent blunders to stay away from when preparing a rajma recipe:
- Not soaking the beans: To ensure that the beans cook uniformly and become soft, the beans must be soaked the night before cooking. If this step is skipped, the final meal may have undercooked and hard beans.
- Adding too much or too little spice can change the flavour of a dish’s overall flavour. Rajma recipes allow you to vary the amount of spice to suit your unique tastes.
- Oversalting beans can cause them to become tough and undercooked if salt is added too early in the cooking process. The best time to season the beans with salt is once they have finished cooking and are soft.
- Beans that have been overcooked may have a mushy texture, which may not be preferred in a rajma recipe. To ensure that the beans are cooked to perfection, it is crucial to keep a close eye on them while they are cooking.
- A watery and thin gravy can be the result of using too much water in the rajma recipe. Just enough water must be added to completely cover the beans in order for them to cook through.
- incorrect spice addition: A good rajma recipe should have a harmony of spices that work well together. A bland or tasteless cuisine can be produced by using the incorrect spices or by leaving out important spices. Avoiding these errors will help your easy rajma recipe turn out perfectly.
How to make rajma masala at home?
Here’s how to make rajma masala at home:
- 1 cup rajma (kidney beans), soaked overnight and drained
- 3 cups water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 tsp salt, or to taste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp chopped coriander leaves
Mix altogether , given ingredients ,you’ll have home made rajma masala.
How to make rajma recipe without onion and garlic?
Here’s a recipe for how to make rajma recipe without onion and garlic:
Ingredients:
- 1 cup rajma (kidney beans), soaked overnight and drained
- 3 cups water
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 tomatoes, finely chopped
- 1 tsp salt, or to taste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp chopped coriander leaves
Procedure :
- Add water and the soaked rajma to a pressure cooker. For 3–4 whistles or until the beans are soft and tender, pressure cook the beans. Place aside.
- Cumin seeds are added to heated oil in a pan. Add the chopped tomatoes and cook them until they are soft and mushy after they begin to spatter.
- Salt, turmeric, red chile, and coriander powder should all be added. Mix well and cook for two to three minutes.
- Mix thoroughly after adding the cooked rajma to the pan. Once the garam masala is thoroughly mixed and the gravy thickens, add it and boil for 10 to 15 minutes.
- Serve hot over steamed rice or roti and top with chopped coriander leaves.
Thus, You have a method for how to make rajma without onion and garlic.
How to make rajma recipe with coconut milk?
Here’s a recipe for how to make rajma recipe with coconut milk:
Ingredients:
- 1 cup rajma (kidney beans), soaked overnight and drained
- 3 cups water
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp salt, or to taste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 cup coconut milk
- 2 tbsp chopped coriander leaves
instructions:
- Add water and the soaked rajma to a pressure cooker. For 3–4 whistles or until the beans are soft and tender, pressure cook the beans. Place aside.
- Cumin seeds are added to heated oil in a pan. Add the chopped onions and cook them until they are golden brown after they begin to splatter.
- Salt, turmeric powder, red chilli powder, coriander powder, and diced tomatoes should all be added. Mix well and cook for two to three minutes.
- Mix thoroughly after adding the cooked rajma to the pan. Once the garam masala is thoroughly mixed and the gravy thickens, add it and boil for 10 to 15 minutes.
- Add the coconut milk, then thoroughly whisk. Once the coconut milk has been well absorbed and the gravy has thickened, simmer for an additional 5-7 minutes.
- Add chopped coriander as a garnish.
Thus, You have a method for how to make rajma with coconut milk.
How to make rajma without tomato?
Here’s a recipe for how to make rajma without tomato:
Ingredients:
- 1 cup rajma (kidney beans), soaked overnight and drained
- 3 cups water
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp salt, or to taste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp chopped coriander leaves
Instructions:
- Add water and the soaked rajma to a pressure cooker. For 3–4 whistles or until the beans are soft and tender, pressure cook the beans. Place aside.
- Cumin seeds are added to heated oil in a pan. Add the chopped onions and cook them until they are golden brown after they begin to splatter.
- Sauté for a minute after adding the ginger-garlic paste.
- Salt, turmeric, red chile, and coriander powder should all be added. Mix well and cook for two to three minutes.
- Mix thoroughly after adding the cooked rajma to the pan. Once the garam masala is thoroughly mixed and the gravy thickens, add it and boil for 10 to 15 minutes.
- Serve hot over steamed rice or roti and top with chopped coriander leaves.
Thus, You have a method for how to make rajma without tomatoes.
How to make rajma recipe with a unique twist?
To make easy rajma recipe with a unique twist , one can add spices of his own choice or can add any extra element to it such as paneer , lentils or meat etc.
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