Quick and easy Rajma with pictures(Sanjeev Kapoor recipe)

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Quick And Easy Rajma  Recipe With Pictures (Sanjeev Kapoor Recipe)

You suddenly have fallen in love with the idea of cooking for you and your loved ones. Chances of you not eaten Rajma will be quite meagre if you are from North India. Rich in iron and protein Rajma is also called Kidney beans. It is called as Sunday special dish in my mother home and is a staple food too. Now I cook Rajma once in fifteen days only as my husband is not fond of rice that much. But for me having Rajma with rice is a delight.

how to make rajma with rice

Do you want to know the recipe to cooking scrumptious food? Who else is better to follow other than the king of Master recipes? Yes, you got me right. I am talking to you about none other than the Master Chef, one and only Sanjeev Kapoor.

Punjabi cuisine is wholesome, rich in flavour and this North Indian food is loved by one and all. In the rural pockets of Punjab, Jalandar, Haryana even today the custom of cooking in community ovens or tandoors is prevalent. Nothing can beat the taste of the food cooked in this particular North Indian Style. Punjabi food is compromised by abundant usage of dairy products in the form of malai, paneer and dahi. Dals such as black gram, green gram and Bengal gram are a speciality of Punjabi food. The food cooked by most of the people in Punjab is cooked with a lot of patience and love on slow fire, often simmered for hours. The food is cooked on slow flame till the food turns creamy and is then flavoured with spices and rounded off with a thick spread of malai for that rich finish. Wooh!! Tempted already!! Hungry kya?

Cooking in a tandoor gives a smoky flavour and the food cooked tastes tastier. Cooking in a tandoor is a healthier option since minimum fat is required as the food generally gets cooked in its own juices and thus its natural flavours get retained. Food cooked in a tandoor is easy to digest and is hygienic. In a nutshell it can be said that Indian cooking got its share of acknowledgement in the history of Indian cuisine mainly because of tandoor cooking.

Today in this section of the blog let us learn about the favourite North Indian Cuisine “Rajma” which has found its place in the kitchen shelf not only for North Indians but in Kitchen racks of all Indians.

Info of the Nutritional Value:

  • Calories: 1462 calories
  • Carbohydrates: 175 gm
  • Protein: 50 gm
  • Fat: 60 gm

Ingredients needed:

  • 1 cup of soaked kidney beans(approximately 1 cup)
  • salt to taste
  • 4 tablespoons cooking oil
  • 2 large Onions- finely chopped
  • 2 tablespoon Ginger-garlic paste
  • 2 teaspoons Coriander powder
  • 1 tea spoon Cumin powder
  • 1 tea spoon Red chilli powder
  • ½ cup Tomato puree
  • 1 teaspoon Garam masala powder
  • Chopped coriander leaves for garnishing

Method to prepare “Rajma- the Sanjeev kapoor way”

1.  Soak 150 grams of Rajma overnight. Next morning, rinse the kidney beans off with fresh water. Then take a pressure cooker, add the soaked beans with water and salt and cook it under pressure till around 8-10 whistles are given out.

2. Then drain off the cooked liquor and reserve it for future use in a bowl. In a separate bowl chop two large onions. Heat oil in a non-stick pan at the other end and add ginger garlic paste and sauté it for 2 minutes. Add the chopped onions and sauté it till golden brown. Add a teaspoon of coriander powder, cumin powder and red chilli powder and mix well.

3.  Make a tomato puree of 2 tomatoes (half a cup). Saute it with the onions and stir it in low flame till the oil separates.

4.  Add the boiled rajma. Add cumin powder and garam masala. The water which you had set aside, add that   and leave it to cook on low flame for 3- 4 minutes.

5.  Add coriander leaves to garnish. Your piping hot Rajma is ready to serve. Serve it hot with rice.

Wow!! I know the recipe to delicious rajma. This surely is on my menu for tomorrow.

There is yet another way for all those Microwave lovers, to prepare the rajmas in Microwave.

1.  Soak the kidney beans overnight with baking soda and water. In the morning drain off the soaked water, wash with fresh water and place it in a deep microwave casserole. Add five cups of water and leave it to cook in an oven covered, for nearly an hour on Microwave HIGH (100%).

2.  However, make sure to stir it every 15 minutes. Pick a bean to press and check if they are done.

3.  In microwave casserole place oil with onion-garlic-ginger paste, green chillies and leave it to cook, uncovered, on Microwave HIGH for five minutes.

4. Then add red chilli powder, coriander powder, cumin powder (same quantity as mentioned above) and cook, uncovered, on Microwave HIGH for one minute. Stir in the tomato puree and cook, covered, on Microwave HIGH for six to eight minutes, stirring twice in between.

5.  Remove and stir in kidney beans with two cups of water and salt. Again put it to cook covered, on Microwave HIGH for eight to ten minutes. Stir well. Add garam masala powder and mix. Garnish with coriander leaves and serve hot.

Your favourite from your mom’s kitchen is ready!! So what are you waiting for rush to the nearest grocery store to get all the needed ingredients for that luscious scrumptious home cooked rajma meal for you and your loved ones.

Let us know which recipe style served you good and easy!! We are waiting to hear from you!

 

 

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