𝐇𝐨𝐰 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐑𝐚𝐣𝐦𝐚 𝐌𝐚𝐬𝐚𝐥𝐚 - 𝐑𝐞𝐚𝐝 𝐬𝐭𝐞𝐩 𝐛𝐲 𝐬𝐭𝐞𝐩 | ढाबा स्टाईल राजमा मसाला

Rajma or kidney bean curry is made by pressure cooking raw kidney beans overnight. Rajma curry and rice comfort food for Indians and the popularity of the combination are increasing day by day.

Rajma is a much love dish for Punjabis. In the north region of India people of all sect love to have rajma on their table.

Kidney beans are high in protein. They are also high in fiber, folate, and magnesium. Apart from a yummy taste rajma is also good for healthy digestion and good heart health.

Whenever you cook rajma it will be the center of attraction for everyone and there is no side ish which can standstill in front of rajma. Have a melt in mouth rajma beans in a creamy curry with steamed rice and you have a comforting meal.

Ingredients:

Rajma(Soaked overnight) 

Ginger Garlic paste – 2 tbsp

Onion (medium size) – 2

Tomatoes – 1

Kashmiri chilly powder – 2 tsp

Turmeric powder – 1 tsp

Coriander powder – 1 tsp

Pepper powder – 1 tsp

Cinnamon stick – 1

How to make Rajma masala

 Step 1:   Soak kidney beans overnight in 4 cups of water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker. Add 3.5 cups water, 1 tsp salt, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. Beans should be completely soft when done. Set aside.

Step 2: Take a pan, add 2 tbsp oil on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the grated onions and mix. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in colour and there should be no raw smell. Compared to chopped onions. Don't rush the step else curry will have raw onion taste. Then add ginger-garlic paste and green chilli and cook for 1 minute. Add the pureed tomatoes and mix. Cook for around  5 minutes. Then add the spices- coriander, cinnamon stick, turmeric, Kashmiri red chilli, garam masala, and salt.

Step 3: Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total, we cooked the tomatoes for around 15 minutes before adding the beans add the boiled beans along with all the water in which they were boiled.  Add 1 cup of water here. Stir well and set heat to low-medium.

𝐋𝐢𝐤𝐞 𝐦𝐞 𝐨𝐧 𝐅𝐚𝐜𝐞𝐛𝐨𝐨𝐤 @ 𝐡𝐭𝐭𝐩𝐬://𝐰𝐰𝐰.𝐟𝐚𝐜𝐞𝐛𝐨𝐨𝐤.𝐜𝐨𝐦/𝐁𝐥𝐢𝐬𝐬-𝐎𝐧-𝐚-𝐏... 𝐅𝐨𝐥𝐥𝐨𝐰 𝐦𝐞 𝐨𝐧 𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦 @ 𝐡𝐭𝐭𝐩𝐬://𝐰𝐰𝐰.𝐢𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦.𝐜𝐨𝐦/𝐛𝐥𝐢𝐬𝐬𝐨𝐧𝐚_𝐩𝐥... 𝐄𝐦𝐚𝐢𝐥 𝐦𝐞 𝐚𝐭- 𝐛𝐥𝐢𝐬𝐬𝐨𝐧𝐚𝐩𝐥𝐚𝐭𝐞𝟏𝟐𝟑@𝐠𝐦𝐚𝐢𝐥.𝐜𝐨𝐦

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