4 Easy Rajma Recipe in English

Here is 4 Different Types of Rajma Recipe in English

• Rajma Recipe Salad
• Rajma Recipe for Rice
• Panjabi Rajam Recipe
• Rajma Wrap Recipe

1. Rajma Recipe Salad

Prepare Ingredients:

• 150g Kidney Beans (Rajma)
• 150g Onion + Tomato
• 100g Cucumber
• Coriander Leaves
• 1 tablespoon Lemon Juice
• Salt (to taste)
• Herbs (Chilli Flakes, Oregano)
• 100g Chopped Paneer

Cooking and Preparing Process:

1. Soak the kidney beans/rajma in water overnight and boil in a cooker by adding salt for 3 or 4 whistles.
2. Chop all the veggies, and Drain extra water from kidney beans and mix with all chopped paneer, chopped veggies, lemon juice, salt, and coriander leaves.
3. Enjoy your Kidney Beans Salad! It serves four people.

2. Rajma Recipe for Rice

Prepare Ingredients:

• 250g or 1.5 cups Rajma (kidney beans)
• 2 Indian bay leaves
• 1 black cardamom
• 1 tsp salt

Prepare Masala:

• 2 tbsp ghee or butter
• 1 tsp cumin seeds (jeera)
• 1/8th tsp asafoetida (hing)
• 4 cloves garlic (18g)
• 30g ginger
• 2 green chillies
• 2 medium onions (200g)
• 4 tomatoes (300g)
• 10-12 sprigs fresh coriander
• 2 tsp coriander seed powder
• 1 tsp Kashmiri red chilli powder or sweet paprika powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste

Prepare For Jeera Rice:

• 1 cup or 200g basmati rice
• 1.5 tsp ghee or oil
• 2 bay leaves
• 1 tsp cumin seeds (jeera)
• 2 cups or 500ml water
• 1/2 tsp salt

Cooking Instructions:

Step 1: Boil Rajma

1. Soak the kidney beans overnight (or for at least 8 hours) in plenty of water.
2. In a pressure cooker or heavy-bottom pot, add 4 cups of water, salt, bay leaves, and black cardamom. Add the soaked, drained kidney beans.
3. Cook the beans until they are completely soft. This took 25 minutes in the pressure cooker; it will probably take around 3 hours of simmering in a regular pot.

Step 2: Prepare Masala

1. While the rajma is cooking, prepare the masala.
2. Pound the ginger, garlic, and green chilies into a rough paste or finely chop them.
3. Finely chop the onions and purée the tomatoes.
4. In a pan or kadhai, heat ghee on high heat. Add cumin seeds and let them sizzle, then add asafoetida and chopped onions.
5. Once the garlic and ginger start to brown, add the spice powders (turmeric, coriander, chili powder, and garam masala). Roast them for a few seconds.
6. Deglaze the pan with the puréed tomatoes and add 1 tsp of salt. Cook this masala into a thick reduction without a lid.
7. Once the masala has reduced to a thick paste, add it to the beans along with the cooking liquid. Mash some of the beans for a thicker consistency. Taste for seasoning and adjust salt if necessary.

Step 3: Prepare Jeera Rice

1. Rinse the basmati rice under running water till the water turns clear.
2. Heat ghee in a heavy-bottom pot and add bay leaves, then cumin seeds.
3. Add 2 cups water and salt and bring it to a boil.
4. Add the basmati rice and reduce the heat to medium-low. Cook the rice until it absorbs all the liquid. Let it steam for 5 minutes.
5. Fluff up the rice with a fork before serving.