By Bornika Das
Rajma is a North Indian delicacy which has won hearts of millions especially when paired with basmati rice. Considered as the comfort food in every household, Rajma is prepared in numerous ways in India. If you love Punjabi-style Rajma, we have you covered. Here are simple tips that will empower you to create mouth-watering Rajma dish:
It is essential to achieve a desired tenderness of Rajma for a successful dish. To ensure the Rajma beans are soft and flavourful, soak them overnight or for 5 to 6 hours before cooking. Cook them in pressure cooker over low heat for approximately 20 to 30 minutes.
It is important to avoid using water in which beans are soaked. Opt for fresh water and use double the amount of water in relation to the Rajma quantity. Remember to add a pinch of salt while boiling to enhance the flavour.
After two whistles while boiling Rajma, reduce the flame and allow it to cook for 15 to 20 minutes. This slower cooking process yields softer and mushy Rajma, imparting a perfect texture of the dish.
After the Rajma is boiled, it is put on a onion-tomato gravy. For every 3 onions used in the gravy, include 4 tomatoes. This careful ratio adds a tangy twist to your Rajma, elevating its overall taste.
Use lukewarm water to properly fry the spices. Add lukewarm water and allow the spices to get sauted until the oil separates and the flavours are fully developed.
Once the sauted masalas are cooked to perfection, add the boiled Rajma into it. Ensures it blends well with the mixture. To enhance the richness of the gravy, lightly mash a portion of the Rajma using a ladle. Cook the mixture on low flame for an additional 15 minutes. Finally, garnish with fresh green coriander.