Rajma Rice is the famous recipe in North India.It is mostly served in Delhi .The authentic taste of Rajma Rice is made using raw kidney beans which are soaked and then cooked with onions,tomatoes and a special blend of spices called “Rajma Masala” powder.
This is a lightly spiced, creamy and a delicious Punjabi curry made with kidney beans, onions, tomatoes and spices. This is my mom’s way of making this famous and truly restaurant style Punjabi rajma masala.
Rajma masala is a weekly affair at home and a Sunday lunch. This particular rajma recipe made restaurant style goes very well with both rice as well as naan. And when you have rajma and rice, do you need anything else. In my home, there are no side dishes made on the day when rajma is cooked. Just the melt in the mouth rajma beans in a creamy curry along with rice and you have a comforting meal.
Why There Is A Need To Soak Rajma Overnight?
- While making rajma recipe, the kidney beans have to be cooked very well. They should melt in your mouth when you bite into them just offering no resistance. This is very crucial and the most overlooked aspect of the cooking rajma. Even in the restaurants, the beans have a bite in them and this not only ruins the texture in the dish but also affects your stomach. So it’s important to soak the rajma or kidney beans overnight or for 8 to 9 hours and then cook them really well.
Ginger Garlic Paste
Step 1:Add the dry spices in the pan. Into it, Add onion, tomato,green chilly in it.
Step 2:Soak the dry rajma overnight and mix it .