Moreover, this is one curry that goes equally well with roti, naan, and/or plain steamed rice. In-fact, I’d highly recommend doing that, as this is one of those dishes that taste better the day after it is made, once the rajma beans have had the chance to sit in the curry, and absorb all the flavourful spices. This might sound like more work than it really is, but like you will see in the recipe, this dish is pretty simple and easy to make, and you can always double batch and store this. Which is why, I have shared some known modifications and variations in the notes, so that you can mold this recipe to suit your preferences.īut essentially Rajma curry is made by simmering soaked and boiled rajma/kidney beans in a rich, creamy onion and tomato based curry, along with select spices and herbs to bring out the delicious, hearty flavor of this dish. Before serving add a dollop of ghee or butter.That being said, like most Indian dishes, there are many ways Rajma Masala is made, with variations not only in taste, but texture and consistency too.This helps in bringing the flavours together. Alternatively, you can add Anardana powder / Amchoor powder or lemon juice.Add coriander powder and Vaer tikki masala (if available) and let it simmer till you get a creamy consistency.Mash few pieces of rajma while it is simmering. Add cooked Rajma along with the water, to the tadka.Heat 1 tablespoon of mustard oil in a pan, add cumin seeds and let them crackle, add red chilli powder (be careful not to burn the spice - can add a few drops of water).Remove the cooker from the heat and keep it aside.Pressure cook until the rajma is soft - 10 to 15 minus approx.Drain the water and add the Rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves, cinnamon, black cardamom, tej patta and heeng.Wash and soak the Rajma for 6 to 8 hours or overnight.Coriander powder (Dhaniya Powder) - 1 tablespoon.Vaer Masala - 1 teaspoon (if available).Black Cardamom/ Badi Elaichi - 1 crushed.She cooks the dish in the most subtle and balanced way possible. Sadhu shares the recipe from her kitchen where she cooks Rajma as it has been done for years in Kashmiri Pandit community. Hing (asafoetida) has a special place and sourcing the best Hing is a family occupation. Mrs. Cloves, cinnamon, cardamom and whole pepper are used. So there is turmeric paneer, or turmeric mutton and even turmeric radish…turmeric rules this dish,” says Mrs. Vegetables are cooked with whole spices, or tamarind paste or turmeric “where the herb or spice or flavouring agent is the hero. Our curries are curd-based and flavoured with fennel seed powder,” says Nalini Moti Sadhu, the Chef/Curator at Matamaal Restaurants. “People are baffled when they hear this, they ask us how we make your gravies. Kashmiri pandits traditionally don’t use onions and garlic, and tomatoes are rare.
This spicy version gained popularity in no time as the ingredients were easily available but there is one recipe which was kept guarded and intact over years by the Kashmiri Pandits. These beans are boiled after soaking overnight later cooked in an onion-tomato based spicy gravy which is paired with rice and topped with papad, sliced onions, anardana chutney and pickled chillies. Rajma from Jammu is the most sought after due the same reason. From the alleys of Jammu, where Rajma and rice is available in abundance for locals and tourists to gobble up, to the Highways in Punjab, Rajma finds its place on the best sellers.ĭespite all the recipe variants, the creamy and smooth texture remains the characteristic which makes or breaks the dish. It's not hard to find a plate of Rajma chawal (rice) in any canteen, cafeteria or public dining mess in cities. Rajma (Kidney beans) is one such core ingredient which is cooked in every Indian household across the world with varying flavours and consistency. It's the difference in permutation and combinations of spices and ingredients which gives us so many avatars of the same dish. The beauty of Indian cuisine lies in the diverse culture and the regional variations in climate, terrain, palate and cooking techniques.
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