Rajma Rice is one of the most common and loved recipes of all north Indians. No matter which house you go to, they will serve your Rajma Rice if you are vegetarian. It is the king and queen of all dishes in North India.
People have different tastes when it comes to making this recipe. Some people use a lot of spices and garam masala while others use a lot of tomatoes and onion. Some people don’t use tomatoes at all. My recipe is very simple, and it will surely give you the true taste of Rajma with a good taste of spices.
Let’s see how easily we can this recipe at home.
Kitchen Standing Time
|5.||Ginger||½ Inch Long|
|6.||Green Chillis||2 Units|
|7.||Salt||As per taste|
|8.||Red Chilli Powder||1 TBSP|
|9.||Black Pepper Powder||½ TBSP|
|10.||Mustard Oil||1 TBSP|
Step 1: Soak the rajma in water for about 1 hour. People soak them overnight but trust me, its not required.
Step 2: Take Tomatoes, Onion, Garlic, Ginger, and green chilies in a mixer grinder and make a fine puree.
Step 3: Heat some mustard oil in a deep pan. Add the onion-tomato puree to the pan and let it cook on low flame until the water evaporates.
Step 4: Once the water evaporates, add the spices to the pan and mix well. Let it cook for some more time till it leaves oil from the sides.
Step 5: Boil the beans with enough water in a pressure cooker. This will take about 20-25 minutes.
Step 6: Once the pressure releases from the cooker, use a strainer to strain the beans and add them to the onion tomato masala prepared in the pan. Saute the beans well in the pan and then add them back to the pressure cooker and let them cook on low flame for about 10-15 minutes.
Step 7: Garnish with coriander leaves and serve hot with rice.