Tuesday, October 20, 2015


Hello everyone
I am a big fan of Punjabi flavours too, like chhole bhature, sarso da saag and make di roti , rajma Chaawal etc. Among these tempting dishes today I choose to try rajma and believe me it turned out much more delicious than expected. So thought why not share this simple yet flavourful recipe with you all. Stepwise recipe is given below and hope you all will definitely enjoy relishing on it.


Serves: 4-5
Time : 45mins ( leaving soaking time)


250 gms or 1 1/4 cups  rajma ( red kidney beans), soaked over night
2 medium onions, finely chopped 
3-4 green chilies, finely chopped 
3-4 medium size ripe tomatoes, chopped 
1/2 medium size capsicum, chopped 
1 1/2 tsp ginger garlic paste
1 tbsp tomato paste ( optional)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder 
1 1/2 tsp pav bhaji masala
2 tsp rajma or chhole masala
1/2 tsp Garam masala or chicken masala
2 tsp coriander powder 
1/4 tsp asafetida ( heeng)
2 bay leaves
1/4 cup green coriander leaves, finely chopped 
Salt to taste


First of all boil rajma in pressure cooker with some salt till nice tender and done. Keep it aside for later use.
Now make puree of chopped tomatoes and capsicum.

Heat oil in a wok, add cumin seeds, asafetida and bay leaves. Let cumin seeds crackle then add chopped onion and green chilies.

 Saute till nice golden, add ginger garlic paste and saute for a minute. Then add all dry spice powders and saute for a minute , take care of not to burn the spices.

 Now add tomato capsicum puree ,salt and tomato puree,cook till it start leaving edges of the wok. 

Now add boiled rajma along with its water.

 Add more water if needed, according to your consistency preference.Cover it and let it simmer for 8-10 mins. 

Then add chopped green coriander leaves, mix well .

Your delicious finger licking rajma curry is ready to serve.

This is so simple yet tempting side dish can be served with roti, rice, naan or pulao.

Be careful while adding salt as you already added some while boiling rajma.
Never overcook or under cook the rajma as it will spoil the whole dish, so make sure to cook till nice tender.
Adding capsicum adds nice rustic flavour to rajma, if you don't like then can skip it. But I will suggest at least try once, you will never regret.

 So try this and become the star cook . Hope you all will like this delectable recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

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