Rajma Recipe by Khana Manpasand | Traditional North Indian Comfort Food | RHF (Recipe)

Discover the rich and creamy Rajma recipe by Khana Manpasand, a perfect blend of aromatic spices and tender kidney beans. This classic North Indian dish is elevated to new heights, offering a flavorful and satisfying meal. Follow this popular recipe and enjoy a culinary journey to the heart of India!

Rajma by Khana Manpasand | A Flavorful North Indian Delight | RHF

Introduction

Rajma, a beloved North Indian dish, is known for its comforting, hearty flavors and rich, creamy texture. Khana Manpasand brings a unique twist to this classic recipe, making it a true gastronomic delight that has won the hearts of many. With a perfect blend of spices and the wholesome goodness of kidney beans, this dish is perfect for any occasion. Let’s dive into the recipe and bring the authentic flavors of Rajma to your kitchen.

Improved Recipe

Ingredients

For the Rajma (Kidney Beans):

• Kidney Beans (Chitra Rajma): 350 grams
• Salt: 2 teaspoons
• Kashmiri Red Chili Powder: 1 tablespoon
• Turmeric Powder: 1 teaspoon
• Coriander Powder: 1 tablespoon
• Cumin Seeds: 1 teaspoon
• Garam Masala: 1 teaspoon
• Coriander Leaves: 2-3 tablespoons, chopped
• Green Chili: 2, finely chopped
• Garlic: 10-12 cloves
• Ginger: 1-inch piece
• Onions: 2-3 medium-sized, finely chopped
• Tomatoes: 5-6 medium-sized, blended into a puree
• Clarified Butter (Desi Ghee): 2-3 tablespoons

  For the Whole Spices:

• Bay Leaf: 2
• Cinnamon Stick: 1-inch piece
• Black Cardamom: 1
• Cumin Seeds: 1 teaspoon
• Green Cardamom: 2
• Cloves: 1-2

  Method

  1. Preparing the Rajma:

• Wash the kidney beans thoroughly and soak them overnight or for at least 4-5 hours.
• After soaking, drain the water and add the beans to a pressure cooker.
• Add cinnamon stick, black cardamom, green cardamom, salt, and enough water to cover the beans.
• Pressure cook the rajma on medium heat for about 15 minutes or until they are tender.

  2. Preparing the Tadka (Spice Tempering):

• In a blender, combine green chilies, ginger, and garlic to make a smooth paste.
• Separately, blend the tomatoes into a smooth puree.
• Heat desi ghee in a large pan over medium heat.
• Add cumin seeds, bay leaf, cinnamon stick, and cloves to the hot ghee and sauté until they release their fragrance.
• Add the ginger-garlic paste to the pan and sauté for about 30 seconds until the raw smell disappears.
• Add the finely chopped onions and cook until they turn light brown.
• Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for another minute.
• Add the tomato puree, stir well, and cover the pan. Let it cook on low heat for 7-8 minutes until the oil separates from the masala.

  3. Combining and Finishing:

• Add the cooked masala mixture to the pressure-cooked rajma.
• Mix well and let it simmer on low heat for an additional 3-5 minutes to allow the flavors to blend.
• Adjust the consistency by adding water if needed, and check for seasoning.

  4. Garnishing and Serving:

• Garnish the Rajma with freshly chopped coriander leaves.
• Serve hot with steamed rice, naan, or paratha.

  Calories Information

• Calories per serving (approximately 250g): 350-400 kcal

  Health Benefits and Precautions

  Health Benefits:

• Kidney Beans: A great source of plant-based protein, fiber, and essential vitamins and minerals, which support heart health and digestion.
• Spices: Known for their antioxidant properties, promoting overall wellness.

  Precautions:

• Spiciness: Adjust the amount of red chili powder and green chili to suit your spice tolerance.

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