PUNJABI RAJMA MASALA
Punjabi rajma recipe - this is a healthy, delicious, comforting meal served with rice. Here red kidney beans are simmered in onion tomato gravy.
Provided by Kanan
Categories Main Course
Time 8h45m
Number Of Ingredients 15
Steps:
- Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
- Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
- Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
- NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
- Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
- Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
- Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
- Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
- Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
- Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
- Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.
Nutrition Facts : Calories 405 kcal, Carbohydrate 52 g, Protein 17 g, Fat 16 g, SaturatedFat 1 g, Sodium 637 mg, Fiber 14 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)
Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they're tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.
Provided by Melissa Clark
Categories dinner, weekday, beans, curries, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
- Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
- Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 5 grams, TransFat 0 grams
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