Rajma Recipe: Easy Guide To Making This Delicious North Indian Delicacy

Rajma Masala (kidney beans) is one of the most relished dishes in North India. These lentils are very nutritious and are a rich source of protein. They are also very versatile as you can add boiled rajma to your salads, make rajma tikki, rajma wraps, and rajma pulao.

If you love Rajma or Rajma Masala with plain boiled rice or chapatis, here is an easy recipe you must try at home. 

Easy Rajma Recipe

Here is an easy step-by-step recipe to make rajma at home and relish on a boring day: 

Preparing Rajma 

1. Add 1 ½ cups of rajma in a large bowl and wash them thoroughly a few times. Soak them in water for 8-12 hours to help them soften. Cover it with a cloth or basket.
2. Pour the soaked rajma into a pressure cooker or instant pot, add about 2 cups of water, and pressure cook until soft (about 4-5 whistles) or about 15 minutes in a pot. 

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Preparing Masala For Rajma Recipe

1. Heat 2 tablespoons oil or ghee in a pan and add 2 bay leaves and 1 teaspoon jeera. 
2. Once they start sizzling, add finely chopped onions and 2 green chilis. Saute them on medium heat for about 5 minutes, till they turn golden brown. 
3. Add the ginger garlic paste and saute for not more than a minute.
4. Pour in the freshly made tomato puree and let it cook until the raw smell dies. Leave it to cook for about 3 minutes.
5. Not add 1/8th teaspoon of asafoetida, 2 teaspoons of coriander seed powder, 1 teaspoon of Kashmiri red chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon roasted cumin powder, and salt to taste. 
6. Stir the spices well to ensure they spread evenly and saute for about 3 minutes, until aromatic.
7. Now gradually add the pressure-cooked rajma (kidney beans) to the masala along with its stock (cooked water). Add more hot water if needed to balance its consistency.
8. Mix everything thoroughly yet gently to ensure the even spreading of flavours. Cook for about 15 minutes. 
9. Add 1 tablespoon of crushed kasturi methi to enhance flavours.
10. You can add 2 tablespoons of heavy cream to make it creamy and thick.
11. Once done, turn off the stove and sprinkle some coriander leaves on top to garnish.
12. Your rajma is ready to serve with steaming hot rice or chapati.