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.
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.
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.
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.
is a recipe which can be made easily, come let us see how to make this Rajma
Curry.
Rajma Curry Ingredients:
Rajma – 1/2 cup
Onion – 1 big
Tomato – 1 big
Greenchilli – 4
Ginger garlic paste
– 1tblsp
– 1tblsp
Coriander –
for garnishing
for garnishing
Tomato pulp –
1/2 cup
1/2 cup
Coriander powder
– 2 tblsp
– 2 tblsp
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala –
1/4 tsp
1/4 tsp
Salt –
to taste
to taste
Oil –
2 tblsp
2 tblsp
Rajma Curry Method:
Chop onion and tomato finely. Grind green chillies coarsely.
Soak rajma overnight. Grind one big tomato and take the pulp.
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.
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.
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.
Note:
According to your taste you can add the green chillies.
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