4 Easy Rajma Recipe in English

3. Panjabi Rajma Masala Recipe

Prepare Ingredients:

• 1 1/2 cups Rajma/ Red Kidney Beans
• 3 tbsp Oil
• 1 tsp Cumin Seeds
• 2 Onions, finely chopped
• 3 Tomatoes, finely chopped
• 1-inch piece Ginger, minced
• 1 whole Garlic, minced
• 2 tsp Kashmiri Red Chilly Powder
• 1 tsp Punjabi Garam Masala
• 1 tsp Amchur (Dried Mango Powder)
• Salt to taste
• 2-3 tbsp Fresh Coriander Leaves, chopped

Cooking Instructions:

1. Soak the rajma overnight and pressure cook for 10 minutes until very soft. Reserve the cooking water.
2. Heat oil in a pan, add cumin seeds, and let them splutter.
3. Add chopped onions, ginger, and garlic. Saute until onions are golden brown.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add Kashmiri red chilly powder and salt. Mix well.
6. Add the cooked rajma along with a little of the reserved cooking water.
7. Add garam masala and amchur. Mix well and let it simmer for 5-10 minutes.
8. Adjust the consistency by adding more water if needed. Cook until the gravy thickens.
9. Garnish with fresh coriander leaves.
10. Serve hot with steamed rice or rotis.

4. Rajma Warp Recipe

Prepare Ingredients:

• 1 cup cooked rajma (kidney beans)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt, to taste
• 1 tablespoon oil
• Rotis or tortillas
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion and sauté until it turns golden brown.
3. Add chopped tomato, green chili, turmeric powder, red chili powder, garam masala, and salt. Cook until the tomatoes are soft and the oil starts to separate.
4. Add the cooked rajma and mix well. Cook for another 5-10 minutes.
5. Warm the rotis or tortillas on a griddle.
6. Place a portion of the rajma mixture on each roti or tortilla and sprinkle some chopped coriander leaves.
7. Roll the roti or tortilla into a wrap.
8. Serve hot with lemon wedges.

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