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5 Easy Steps to Perfect Punjabi Rajma Recipe

5 Easy Steps to Perfect Punjabi Rajma Recipe
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Introduction

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Rajma, or kidney beans, is a staple in Punjabi cuisine known for its delightful flavors and rich, thick gravy. Whether you’re hosting a dinner party, or just looking to bring comfort to your weeknight meal, Rajma is the perfect dish. Here, we will walk you through the 5 Easy Steps to Perfect Punjabi Rajma Recipe, ensuring you get the texture and taste that makes this dish iconic.

Step 1: Soaking the Rajma

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Soaking the beans is crucial for even cooking:

  • Take 1 cup of kidney beans and rinse thoroughly under cold water.
  • Soak these beans in water for at least 8 hours or overnight. This will help soften the beans, reducing cooking time significantly.

⏰ Note: If you’re short on time, use the quick soak method by boiling the beans for 2 minutes, then letting them sit in hot water for an hour.

Soaked Kidney Beans

Step 2: Preparing the Base

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The flavor base of Rajma comes from spices and aromatics:

  • In a pressure cooker, heat 3 tbsp of oil or ghee. Add 2 bay leaves, 1 cinnamon stick, 2 cloves, 2 cardamom pods, and 1 tsp cumin seeds.
  • Sauté these spices until they crackle, releasing their flavors.
  • Add 1 large finely chopped onion and cook until it turns golden brown.

Step 3: Cooking the Beans

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Now, it’s time to bring the beans into the mix:

  • Add the soaked kidney beans to the cooker. Pour in enough water to cover the beans plus 2 inches.
  • Cook on medium heat until 1 whistle, then reduce heat to simmer and cook for 20-25 minutes.

💡 Note: Cooking time may vary based on the age and quality of your kidney beans. Older beans might take longer to cook.

Cooking Kidney Beans

Step 4: Adding the Masala

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Here’s where the dish gets its vibrant flavor:

  • Grind 2 large tomatoes, 1 tbsp ginger-garlic paste, 1-2 green chilies, 12 tsp turmeric, 1 tsp coriander powder, 12 tsp cumin powder, 1 tsp red chili powder, and 1 tsp Kashmiri chili powder into a smooth paste.
  • Once the beans are cooked, open the pressure cooker and mix in the prepared masala paste.
  • Cook for another 10-15 minutes on low heat, stirring occasionally to prevent sticking.

Step 5: Finishing Touches

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To enrich the flavor:

  • Add 12 tsp garam masala and salt to taste.
  • For the final touch, you can add a dollop of butter or cream for a richer taste.
  • Let it simmer for 5 more minutes to blend all the flavors together.

Finished Rajma

In summary, preparing Punjabi Rajma involves soaking the beans, creating a flavorful base, cooking the beans to perfection, adding a spicy masala, and finishing with aromatic spices. Each step contributes to the final taste and texture that makes Rajma a beloved dish. This simple yet rich recipe allows you to enjoy a piece of North Indian cuisine at home.

Can I make Rajma without a pressure cooker?

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Yes, you can cook Rajma on a stovetop pot, but it will take longer. Ensure to soak the beans for at least 12 hours and cook them for 1-2 hours or until soft.

How can I thicken the Rajma gravy?

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You can mash some of the beans in the cooker with the back of your spoon or blend a small portion of the cooked beans to thicken the gravy.

What are the best side dishes to serve with Rajma?

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Rajma pairs excellently with steamed basmati rice, jeera rice, or parathas. A side of pickled onions, cucumber raita, or a simple salad also complements the dish well.

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