Pujanbi Rajma or Rajmah is a popular North Indian dish which is prepared with Red Kidney beans and sauteed in onion- tomato masala. In most Indian houses Sunday noon hour is filled with aroma of Rajma – chawal (Kidney beans served with rice). Apart from being yummylicious, this one pot wonder is packed with nutrition. Rajma aka Red Kidney beans are not only rich in protein (1 cup = 30.7%), they are also a good source of fiber (45.3%), Iron (21.8%), Folate (57.5%) and much more. Source – whfoods.com.
If you have onion-tomato masala in your fridge/freezer and some boiled Rajma in hand, then you have an easy brunch sitting on your table in less then 40 minutes. You can even substitute boiled Rajma for canned Rajma, just strain the liquid it is stored in and rinse it well. To prepare fresh onion tomato masala follow the ingredients list below and step by step recipe shown-
1 medium onion,
2-3 Garlic cloves,
1 inch of minced ginger
1 tomato + 1 tablespoon homemade tomato puree.
Then follow the same procedure as shown in Onion-tomato-masala. Instead of saving the wonder ingredient – garam masala powder for the last, my mom used to add it to the gravy right away, in this way it blends with the richness of the gravy and enhances the flavor. Just wait till its blended then breathe in the aromatic smell of the warm spices. Let’s get back to cooking some delicious meal for the family.
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- 2 Cups Rajma (Red Kidney Beans)
- 1 Teaspoon Jeera (cumin seeds)
- 3 Tablespoon Onion Tomato Masala
- 2 Teaspoon Coriander powder (sukha dhaniya)
- 1 Teaspoon Red chili powder
- 1.5 Teaspoon Garam Masala Powder
- 3 Tablespoon Oil
- Clean and wash Rajma. If using the canned Kidney beans skip this as well as the next two steps.
- Soak it overnight in water. They will swell up by next morning.
- Drain the overnight water, wash Rajma again and pressure cook it. Soaked rajma will soften up in 4-5 whistles. Keep it aside.
PREPARING THE MASALA
- Let's get going with the masala. Grind onion, garlic and tomato to a fine paste and in the same pan heat oil, add cumin seeds and when they start to sputter add this paste to it along with ginger paste.
- Start cooking the masala till all the liquid has evaporated. Add tomato puree and mix, adding tomato puree will give the gravy that rich red color. Stir in the spices.
- Give it a good mix.
- Stir in boiled Rajma or canned Rajma and mix well. Bring it to a boil. Adjust your seasonings.
- Cover the pan and allow it to boil for 20 - 25 minutes on a medium flame.
- Once Rajma has blended well with the gravy, transfer it to a bowl and serve. Enjoy it with rotis or on a bed of rice.
PREPARING RAJMA WITH ALREADY PREPARED ONION TOMATO MASALA
- In a pan heat oil and add jeera (cumin seeds).
- As Jeera starts to splutter add onion-tomato masala.
- Saute the masala for 3-4 minutes on a medium flame.
- Add dry spices - coriander powder, red chili powder and garam masala powder. After this follow step 4-6.