Kidney beans cooked in tomato sauce and Indian spices – a specialty from the northern Indian state of Punjab.
Rajma (or Kidney Beans) is a specialty from the state of Punjab. It comes under the legume family and is a hard bean. Rajma chawal (Kidney Beans with Rice) is a regular fare in all Punjabi families and is also very popular all over North India. Chholey /chana masala , Daal Makhani and Amritsari Kulcha are other very popular recipes from Punjab
The basic idea for the rajma recipe is as follows. The Rajma bean should be soaked properly at least for 8 hours or overnight then boiled till it becomes soft. I prefer to use pressure cooker to boil rajma and all hard beans. The main secret for a creamy Punjabi Rajma Masala is to cook the beans till it becomes soft to touch. The boiled rajma is cooked with sauteed tomato and spices and simmered for at least 30 minutes so that all the flavors are absorbed in the rajma.
If you want to tweak the rajma recipe for a special occasion you may add some fresh cream in it to make it richer and creamier.
There are many varieties of Rajma available in the market – deep red, pink, large sized, medium sized, solid colored, spotted, and the famous “Jammu ka Rajma” (small and red). You can use any variety according to your preference and availability. The cooking time may vary according to the variety of Rajma you use, but the rajma recipes remains largely the same.