You must try this incredibly quick and simple Punjabi Tomato Rajma recipe if you enjoy rajma. Simply soak the rajma overnight and you can have this punjabi rajma dish ready in less than an hour. This restaurant-style rajma dish will become a go-to on days when you're feeling lazy but yet want to eat something nutritious and full. There is a cause for the widespread adoration of rajma chawal and kidney bean curry with rice in the nation. Both kids and adults will adore this Punjabi rajma recipe. The soaked kidney beans in this rajma recipe are cooked in a rich, spicy onion-tomato sauce with yogurt, cumin seeds, and dried fenugreek leaves.
Enjoy the mouth watering flavors of this rajma curry while garnishing it with fresh cilantro and grated ginger. You can add additional fresh cream and garam spice before turning off the flame if you enjoy the creamy texture of Rajma. This will give your favorite gourmet treat a pleasant aroma and a creamy texture. When unexpected visitors drop by, you can make this quick and simple Rajma recipe. It is suggested to soak the rajma with a small amount of salt overnight to make them softer. Additionally, you may still cook it if you miss to soak the kidney beans overnight. Simply take a bowl, put the rinsed beans in it, sprinkle some salt on top, and microwave the rajma for 15 to 20 minutes. After doing this, you won't need to soak them for an entire night. So give this incredibly tasty North Indian cuisine a try and enjoy it with your loved ones!
Ingredients:
- 1 cup red kidney beans
- 2 tablespoon yogurt (curd)
- 1/2 teaspoon kasoori methi powder
- 1/2 tablespoon red chili powder
- Salt as required
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin powder
- Water as required
- 1/2 teaspoon cumin seeds
- 1/4 cup tomato puree
- 1/4 teaspoon turmeric
- 1 teaspoon refined oil
- 4 tablespoon grated onion
- 1/2 teaspoon garlic paste
- 1/2 teaspoon coriander powder
Method:
- Prepare this simple Punjabi Rajma recipe by soaking the kidney beans for around 8 hours in water
- Next, put the kidney beans, water, and salt into a pressure cooker
- Cook the soaked kidney beans in a pressure cooker with salt for about 20 minutes, or until tender
- Drain the extra water after you're done
- Now place a pan on a medium flame and heat the refined oil
- Once the oil is heated, add the grated onions and cook them until they are just beginning to turn pink
- After that, sauté the ginger-garlic paste for two to three minutes
- Stir thoroughly, then add the yogurt to the pan and cook for 2 minutes on low heat
- Add turmeric powder and tomato puree to the pan now, and simmer for 5 to 7 minutes
- To prevent the ingredients from sticking to the pan's bottom, keep swirling
- After that, throw in the kasoori methi, cumin, coriander, and chili powders to the pan
- Cook till oil comes to the top
- Add turmeric powder and tomato puree to the pan now, and simmer for 5 to 7 minutes
- To prevent the ingredients from sticking to the pan's bottom, keep swirling
- After that, throw in the kasoori methi, cumin, coriander, and chili powders to the pan and cook till oil comes to the top
- Add the cooked kidney beans afterward, then bring them to a boil
- Add salt after 2 minutes, then boil the food for about 15 minutes
- Add chopped cilantro and garam masala powder as garnish
- A spoonful of cream can be added for a creamy flavor
You may serve this delectable Punjabi rajma recipe with simple Rotis, boiling rice, or jeera rice.
