Rajma | राजमा | Khazana of Indian Recipes | Sanjeev Kapoor Khazana
Recipe Information
Rajma
Cultural Context
Rajma, a beloved North Indian dish, features kidney beans simmered in a spiced tomato gravy. Traditionally served with rice (Rajma Chawal), it embodies comfort and home-cooked warmth, often enjoyed during family gatherings. This dish has gained popularity beyond India, with variations appearing in various cuisines worldwide, showcasing the versatility of legumes in cooking.
kidney beans
🥗Healthier: black beans
💰Cheaper: pinto beans
Pinto beans are often less expensive and provide a similar texture.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried cilantro
Dried cilantro is more affordable and has a longer shelf life.
oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Vegetable oil is often cheaper and readily available.
garam masala
🥗Healthier: homemade spice blend
💰Cheaper: curry powder
Curry powder can be a more cost-effective alternative.
Heat ghee in a pressure cooker, add cumin seeds and let them change colour. Add bay leaves and cinnamon, mix and sauté till fragrant.
Add onions, mix and sauté till they turn golden brown. Add green chillies and ginger-garlic paste, mix and sauté for 1-2 minutes.
Add tomato puree, mix and sauté for 3-4 minutes or till the fat separates. Add red chilli powder, coriander powder and salt, mix well and sauté for 2-3 minutes.
Add kidney beans and mix and adjust salt. Add 4-5 cups water, mix, cover and cook on high heat under pressure till 3-4 whistles are given out. Reduce the heat and cook further till another 3-4 whistles are given out.
Open the cooker once the pressure has reduced completely. Add Punjabi garam masala powder and coriander leaves and mix.
Add lemon juice, mix and transfer into a serving bowl, garnish with fresh cream and coriander sprig and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
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