Rajma is an Indian vegetarian dish which is very popular in the Northern India. Rajma is a dish with Red Kidney Beans in a thick gravy with Indian spices. It is normally served with rice or roti. Though Red Kidney Beans is native of Central Mexico and Guatemala, this particular vegetable has attained a strong position in the Indian cooking, especially the vegetarian cooking.
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Best Rajma are grown in Himachal Pradesh and Jammu. Rajma Curry is a usual side dish which is mostly served with chapatti or roti. Rajma Chawal is another Rajma recipe, which is Red Kidney Beans and Rice.
Rajma Curry is a side dish which finds a place in all vegetarian buffets and Star Hotel dinners. It is highly nutritious and contains more of protein.
Rajama curry is a recipe which can be made easily, come let us see how to make this Rajma Curry.
- Rajma – 1/2 cup
- Onion – 1 big
- Tomato – 1 big
- Greenchilli – 4
- Ginger garlic paste – 1tblsp
- Coriander – for garnishing
- Tomato pulp – 1/2 cup
- Coriander powder – 2 tblsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Garam masala – 1/4 tsp
- Salt – to taste
- Oil – 2 tblsp
Chop onion and tomato finely. Grind green chillies coarsely. Soak rajma overnight. Grind one big tomato and take the pulp.
Heat oil in a pressure cooker and add onion, chilli paste and ginger garlic paste and saute well till the raw smell goes. Then add tomatoes and the powders one by one and saute for a few minutes.
Then add tomato pulp, salt , soaked rajma and one cup water and close the cooker and cook for 30 minutes in the low flame. When the steam subsides open the cooker and mix well and add coriander leaves and serve hot with Naan or Indian breads.
According to your taste you can add the green chillies.