Tuesday, 23 August 2011

Rajma(Brown beans in Onion gravy)


 Rajma are called mutton of vegetarian because it is very rich in proteins. family loves Rajma -Chawa combination along with curd and salad so much that once a week it has to be cooked. The preparation is so much liked by my son that he would demand it for his lunch box also. And before I could bat my eye lids his friends from hostel also started landing home with demand of Rajama.How much a lady loves when her cooking is appreciated, so I had no qualms in preparing it again and again.

         Preparation time: 10 min.
        Cooking time: 45 min.
        Servings:  4 large.

  Ingredients Required For Making Rajama : 
  • 250gm. Rajma washed and soaked for 10 - 12 hrs.
  • 75gm. Onions (2 medium size)
  • 2 Tea spoon Garlic-Ginger paste
  • 50gm.Tomatoes ( Two Medium size0
  • 3-4 Cloves
  • 2 Black cardamon 
  • 2 Petals of Aniseed.
  • 2-3 Bay leaves 
  • 1/2 inch Cinnamon stick
  • 1/2 tea spoon Garam masala powder 
  • 1/2 tea spoon Cumin powder 
  • Salt  to taste.
  • Chilly powder as per the taste.
  • 1/2 tea spoon Turmeric powder 
  • Cooking oil (100 ml) 
  • Malai (fresh cream) ( optional) (100 ml) 
  • For garnish Coriander leaves or Celery/Parsley leaves finely cut after washing.
Directions For Making Rajma:
  • Wash the soaked Rajma and put it in pressure cooker along with:
    • 3-4 Cloves
    • 2 Black Cardamon
    • 1 small Aniseed piece
    • 2-3 Bay leaves 
    • 1/2 inch Cinnamon stick
    • Salt.
    •  Chilly Powder
    • 1/2 Tea spoon Turmeric Powder 
    • 500 ml. of water
  • Cover and put the cooker on flame. 
  • When pressure is built in the cooker then allow rajma to cook on low flame for 1/2 hr.
Boiled Rajma
  • Cut onions very fine.
  • Wash and cut tomatoes to 1 inch pieces and put in a grinder and make fine paste of it.
  • In a thick bottom wok put oil and heat.
  • Add 1/2 cloves, bay leaves and cook for 30 sec.
  • Add onions, lower the flame and cook till golden brown.Keep stirring regularly.
  • Add garlic ginger paste to the onions and cook till the entire mixture leaves the wall of the wok.
Onion - Garlic and spices cooked and ready for Tomato to be added
  • Add tomatoes into it and cook again till the entire mixture leaves the wall of kadhai.
Tomatoes added to the Onion-Garlic paste
  • Add boiled rajma from cooker to the above mixture and mix nicely.
Boiled Rajma added to the onion garlic and spices paste
  • Allow it to cook for 15 min. 
  • Add water in between if required.
  • Add cumin powder and garam masala.
  • Rajama is ready to be eaten with plain boiled rice/jeera rice
Rajma ready to be served
  • Remove the cooked rajma in a serving bowl and add malai (cream) and mix it gently. 
  • Garnish it with the herb of your choice

         Enjoy Rajma with hot plain rice or jeera rice. :)

     Tips : -
  • Throw the water in which the rajama is soaked and add fresh water for boiling.
  • Add garam masala in the end. 
  •  Do not add cooking soda while boiling rajma.            
Suggested Variations:
  • For those who do not eat onion and garlic 2-3 teaspoons  extra coriander powder can be added. 
  • Mix finely cut onion, tomato, little chat masala and red chili powder. Mix with hot boiled rajma and enjoy as chat- pati rajma chat. 

1 comment:

  1. We made this recipe at home today and all of us relished it thoroughly!!!



Related Posts Plugin for WordPress, Blogger...