Enjoy the taste explosion that is Rajma – an Uttarakhand classic. Tenderise kidney beans by soaking them overnight. Simmered in a tomato based curry infused with aromatic spices such as cumin and garam masala – this dish will take your tastebuds on an adventure they won’t forget! Pair with fragrant basmati rice or fluffy naan breads for ultimate comfort eating satisfaction. This is soul-warming wholesome goodness blended perfectly between traditional values and flavour combinations.
In this post, we’ll cover everything you need to know about rajma recipe.
Why I LOVE… This Recipe!
There’s just something about Authentic Uttarakhand Style Rajma Curry that HITS the spot for me. It might be the robust flavors or the comforting smell that fills my kitchen. I don’t know what it is, but I’m ADDICTED! Each mouthful feels like a warm hug from the hills, reminding me of those breathtaking landscapes and vibrant culture of Uttarakhand.
This dish stands out because of its SIMPLICITY. It’s not about fancy ingredients or complicated methods – it’s all about letting those NATURAL flavors shine with just enough spice and seasoning. Whether you serve it with piping hot rice or crusty bread straight from the oven, every bite is a celebration of tradition and AUTHENTICITY.
And let’s not forget how VERSATILE this recipe is! It’s great for lazy Sundays at home or cosy nights in with friends; plus, being packed full of PROTEIN and nutrients makes it such a healthy choice too. So if your heart is yearning for some mountain love in food form then look no further than Authentic Uttarakhand Style Rajma Curry!
Nostalgic flavors of the Uttarakhand style Rajma
Rajma; a fond nostalgic favourite across many households comes in different variations as you travel through India’s diverse culinary landscape including Kashmiri style rajma, punjabi rajmas & delhi rajmas all made differently to give it their own twist which makes me wonder what other types could there be? The wonderful thing about rajma besides tasting amazing is its versatility depending on what type of bean used can change the overall flavour so much so even though some people may think they know everything about this comforting dish! Some others might not realise how popular these hearty legumes have become among busy street food vendors serving up quick yet satisfying office lunches throughout india’s bustling metropolises such as Nehru Place in New Delhi where you can find many mouth watering options with different types of rajma. Now when it comes to rajma beans i am quite fussy and prefer using the ones from Harshil Valley in Uttarakhand called Chitra Rajmas.
These beans are mostly white inside with lovely red markings on them which not only look beautiful but are known for their delicate fragrance, tenderness and buttery texture making them perfect for creating delicious meals that will tantalise your taste buds.So without further ado let us begin our flavourful journey into the world of rajmas; uncovering all there is to know about this beloved recipe whilst also discovering what exactly makes chitra rajmas from uttarkhand so magical – because every spoonful brings forth India’s culinary heritage at its finest I skip using garam masala powder and instead lightly flavor with a few whole spices. Rajma (Red Kidney bean) Curry Recipe
My Rajma recipe: image gallery
Amita’s notes
- Soaking Rajma: Soak Rajma overnight as it softens them and reduces cooking time – the longer you soak, the quicker they cook.
- Spice Control: Adjust the quantity of red chili powder and green chilies according to spice preference.
- Flavor Fusion: A combination of cumin, coriander and turmeric provides a rich base aroma
Five benefits of rajma for health
- Protein punch: This legume provides plant-based proteins that are essential for muscle repair and overall body function. Use it as a meat substitute occasionally to get more heart-friendly proteins into your diet plan.
- Fiber boost: Since it is rich in dietary fibers, rajma supports digestive health by preventing constipation while fostering good gut bacteria balance which may promote weight loss or management thus lowering risks linked with digestion problems like colorectal cancer among others too.
- Blood sugar regulation: Complex carbohydrates found in this pulse release glucose slowly into the bloodstream hence helps control sugar levels affording diabetics better chances at keeping their condition under check.Minimum order value should be 5000$ in order to avail free shipping facility.
Ingredients
- 1 ½ Cup Rajma Red Kidney Beans
- 2 Small Bay leaves
- ½ inch Cinnamon stick
- ⅛ tsp Hing Asafoetida
- 2 Green Chilies finely chopped
- 2 Medium Onions finely chopped
- 1 inch piece of Ginger
- 2 Cloves of Garlic
- 2 Ripe Tomatoes Medium
- ½ tbsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red Chilli powder
- 1 tbsp Table Salt adjust to taste
- 2 tbsp Fresh Coriander sprigs
- 2 tbsp Vegetable Oil
- 3 Cup Water
Instructions
Soaking Rajma
- Rinse the Rajma thoroughly and remove any defective or floating pieces.
- Soak Rajma in water for at least 8 hours or overnight.
- Drain the soaked Rajma and rinse it again.
Boiling Rajma:
- In a pressure cooker, add soaked Rajma, water, salt, bay leaves, and cinnamon stick.
- Turn the flame to high and allow it to whistle once. Then, reduce the flame to low and let it whistle for another 15-20 minutes until the Rajma becomes soft and easily mashable. Avoid stirring the Rajma too much to retain its shape.
- Check the rajma for cooking, the rajma should be soft and mash easily when pressed
Making the Tempering
- Heat oil in a thick-bottomed pot or casserole.
- Add cumin seeds and let them crackle.
- Add finely chopped onions, crushed ginger, and garlic. Sauté until the onions turn light golden brown.
- Mix in turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well.
- Grind tomato to fine puree
- Add tomato puree and salt.
- Continue sautéing until the masala releases oil.
- Add the boiled Rajma to the onion and tomato masala.
- Pour in water
- Let the curry simmer on medium heat for about 10 minutes.
- Finish with chopped fresh coriander.
Notes
FAQ: your rajma curry recipe answered.
Q1: Why soak the kidney beans overnight?
A1: Soaking the kidney beans overnight is crucial for achieving the perfect tenderness. It helps in reducing the cooking time and ensures that the beans cook evenly, resulting in a creamy texture.
Q2: Can I use any type of Rajma beans for this recipe?
A2: Absolutely! The type of Rajma beans you choose can influence the final taste. I recommend Chitra Rajma from Harshil Valley in Uttarakhand for its delightful aroma, tenderness, and buttery texture.
Q3: Is garam masala powder necessary for this recipe?
A3: No, it’s not. I prefer to enhance the dish with whole spices for a light and aromatic flavor. It’s a personal choice, and you can adjust the spice level according to your preference.
Q4: Can I substitute basmati rice with something else?
A4: Certainly! While basmati rice complements the dish beautifully, you can also pair the Rajma curry with warm naan or any other rice variety of your choice.
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