Rajma: Various tips to cook the tasty North Indian recipe at home

Rajma, also kwn as red Kidney beans, is famous in rrn states of India. It is like a weekly affair and a Sunday brunch meal at most of Punjabi families. However, dish was brought to  Indian subcontinent from Mexico. Some of best Rajma is said to be grown in  Nepal hills, rth Indian state of Himachal Presh and  Jammu region of Jammu and Kashmir. Here is how you can cook delicious and finger-licking rajma at home with fewer efforts invested.

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How to cook perfect Rajma at home?

Ingredients:

• ¾ cup Rajma
• 2 to 3 tablespoon ghee or oil
• 1 ½ tablespoon ginger garlic paste
• 1 ¼ cube chopped onions
• 2 finely chopped medium tomatoes or ¾ cup tomato puree
• 1 tablespoon ginger
• 1 green chilli
• 2 tablespoon coriander leaves
• Salt
• ¼ teaspoon turmeric
• ½ or ¾ teaspoon red chilli powder
• 1 teaspoon garam masala
• 1 ¼ teaspoon rajma masala
• ½ teaspoon cumin seeds
• 1 small bay leaf

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Method:

1. Soak in water finely selected rajma overnight, almost for 9 to 12 hours. Drain off soaked rajma and transfer it to pressure cooker. In a pressure cooker d rajma, 4.5 cups water, turmeric, salt. Stir and cook on high for 1-2 whistle, n set heat to medium and cook for ar 10-15 minutes.
2. Heat a pan or a round container with ghee or oil, d bay leaf and cumin seeds. d chopped onions and cook until brown. Later, d some ginger garlic paste and mix ingredients with chopped tomatoes or puree (if you wish to make it gravy thick d chopped ones or to make rajma like a curry d puree.)
3. Cook tomatoes for ten minutes, to make curry taste finely marinated cooked. d all dry and powdered spices, turmeric, red chilli powder, garam masala and rajma masala. Cook spices for two minutes at low flame, to avoid burn.
4. w d cooked rajma and stir it well, mixing it with puree and spices. d water to curry, same water which we used to boil rajma. You can d 1/2 cup more water here. Cover pan and cook rajma curry for 20 minutes on medium-low heat. After 20 minutes, curry will thicken, and you can just consistency to preference.
5. In a small pan, heat 1 tablespoon of ghee or oil. Once hot, d ginger and chopped green chilli. Sauté for 1-2 minutes till y turn light brown. Transfer tempering to rajma masala. Also, d chopped coriander leaves.

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