Rajma Chawal Delights: Exploring the Flavors of Punjab's Famous Dish
Rajma, or kidney beans, is highly regarded in Indian cuisine for its nutritional richness, cultural importance, and versatile use. It's celebrated for being a comfort food, a vegetarian protein source, and a canvas for various flavors. With its creamy texture, rajma adapts well to spices, making it a staple in dishes like Rajma Masala and Rajma Chawal. Beyond its culinary versatility, rajma offers health benefits through its fiber, protein, and nutrient content, promoting digestion, heart health, and satiety. Its special place in Indian culture and cuisine makes it a cherished ingredient for nourishment and culinary exploration.
- 2 medium-sized onions, chopped
- 4 tomatoes, roughly chopped
- 10 garlic cloves
- 2 green chilies
- 1 tbsp cumin seeds (Jeera)
- 1 tbsp Kashmiri red chili powder
- 1 tbsp turmeric powder (haldi)
- 1 tbsp Rajma masala
- 1 tbsp aamchoor (dried mango) powder
- 250g soaked and boiled rajma (kidney beans)
1. Heat oil in a pan or Avias steel kadai.
2. Add cumin seeds (Jeera) and let them splutter.
3. Sauté chopped onions until golden brown.
4. Add roughly chopped tomatoes, garlic cloves, and green chilies. Sauté until tomatoes soften and form a paste.
5. Mix in Kashmiri red chili powder and turmeric powder. Cook until oil separates.
6. Add soaked and boiled rajma (kidney beans). Mix well.
7. Sprinkle Rajma masala and aamchoor powder over the mixture.
8. Add a little water for desired consistency.
9. Cover and simmer for 15-20 minutes on low heat.
10. Adjust seasoning if needed, adding salt if required.
11. Serve your Rajma Masala with rice, roti, or naan.
Enjoy your flavorful Rajma Masala, made with love and Avias Stainless Steel Kadai set or your preferred cooking utensil.