Rajma By Manzilat Fatima
Some of us were discussing how rajma chawal is a rave in the northern parts of India, while in Bengal, many people pair it with roti or even paratha. So, as we raved about personal preferences and choices when it comes to food and regional influences, we also drifted to variations in recipe of the same dishes from one family to another. Ergo, a rajma recipe from the Begum herself.
Manzilat Fatima is a Foodpreneur, Pop Up Specialist, Royal Family’s Awadhi Cuisine Curator, Winner of Best Home Chef Award FBAI 2018. Apart from being a wonderful cook famed for her biryani and kebabs, is a very loving person and a dear friend.
- 1 cup red Rajma (kidney beans) — authentic Punjabi Rajma is made with chitra Rajma, the spotted one — Soak for at least 8-9 hrs
- 2 medium size onions finely chopped or grated
- 2-3 tbsp pure ghee
- A few bay leaves
- 2 tomatoes pureed
- Salt to taste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
- 2 cardamoms
- 2 cloves
- 1″ pc cinnamon
- 1 tsp garam masala powder
(Make a paste of all ingredients under group A)
- Boil soaked Rajma in a pressure cooker with 4-5 cups water, salt and a pinch of soda-bicarb. After one whistle put gas on low and let it cook for 15-20 mins.
- Take pure ghee in a pan, add onions and bay leaves, fry onions till golden brown. Add the paste you made with ingredients under list A, and saute till ghee leaves side.
- Add tomato puree and saute again till water dries up.
- Add this mixture to the pre-boiled Rajma in the cooker. Mix well.
- Check seasoning and consistency. If excess water, then dry it. If dry then add some water. Leave it on low for 5-10 mins.
- Serve hot with plain rice, onions, curd and papad.