BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)
Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version is inspired by it, but deviates from tradition in several ways. First, it lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you've got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. But you can try the same technique with different beans, from chickpeas to cannellini. Eating the dish with a side of yogurt or a glug of cream is common, but it's also a treat with a little melted cheese, the edges browned in the pan. Use what you've got. Serve the rajma over rice, ideally, but if you're in a pinch, a side of hot flour tortillas or even buttered toast will make it into a delicious meal.
Provided by Tejal Rao
Categories dinner, beans, one pot, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
- In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
- While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
- Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
- Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
- Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
- When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)
Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they're tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.
Provided by Melissa Clark
Categories dinner, weekday, beans, curries, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
- Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
- Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 5 grams, TransFat 0 grams
RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)
This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.
Provided by duonyte
Categories Curries
Time 11h15m
Yield 10 cups
Number Of Ingredients 17
Steps:
- Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
- Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
- If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
- Stir in cilantro and serve over rice.
- Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
- Use a 3 1/2 quart slow cooker if making half the quantity.
Nutrition Facts : Calories 203.7, Fat 1.1, SaturatedFat 0.2, Sodium 1426.2, Carbohydrate 37.3, Fiber 9.5, Sugar 2.4, Protein 13.1
PUNJABI RAJMA MASALA
Punjabi rajma recipe - this is a healthy, delicious, comforting meal served with rice. Here red kidney beans are simmered in onion tomato gravy.
Provided by Kanan
Categories Main Course
Time 8h45m
Number Of Ingredients 15
Steps:
- Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
- Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
- Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
- NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
- Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
- Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
- Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
- Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
- Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
- Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
- Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.
Nutrition Facts : Calories 405 kcal, Carbohydrate 52 g, Protein 17 g, Fat 16 g, SaturatedFat 1 g, Sodium 637 mg, Fiber 14 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
PUNJABI RAJMA (KIDNEY BEANS)
This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
Provided by Shalabhanjika
Categories Beans
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
Nutrition Facts : Calories 353.4, Fat 8.4, SaturatedFat 1.1, Sodium 1193.5, Carbohydrate 53.9, Fiber 17.4, Sugar 6, Protein 19.2
More about "punjabi rajma kidney beans recipes"
RAJMA RECIPE | RAJMA MASALA - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
4.9/5 (160)Calories 210 per servingCategory Main Course
- Heat oil + butter in another pot or pan on a low heat. Add cumin first and let them crackle & get browned.
- Add 2 cups of water. If you prefer you can also add the cooked rajma stock instead of fresh water.
PUNJABI RAJMA MASALA (KIDNEY BEAN CURRY RECIPE)
From whiskaffair.com
Ratings 32Calories 266 per servingCategory Main Course
RAJMA MASALA RECIPE & VIDEO - KIDNEY BEAN CURRY …
From mygingergarlickitchen.com
PUNJABI RAJMA, ADAPTED (INDIAN KIDNEY BEAN STEW)
From thespicedlife.com
RAJMA MASALA RECIPE-PUNJABI RAJMA MASALA-KIDNEY …
From padhuskitchen.com
PUNJABI RAJMA MASALA | AUTHENTIC RECIPE – DHABA STYLE
From dhabastyle.com
RAJMA RECIPE | RAJMA MASALA | RAJMA CURRY | PUNJABI …
From hebbarskitchen.com
RAJMA RECIPE, HOW TO MAKE PUNJABI RAJMA MASALA
From indianhealthyrecipes.com
AUTHENTIC PUNJABI RAJMA (RED KIDNEY BEANS) MASALA
From bawarchi.com
PUNJABI RAJMA MASALA RECIPE - RAJMA CHAWAL/SPICED …
From archanaskitchen.com
RAJMA MASALA – RED KIDNEY BEANS GRAVY - MY MAGIC PAN
From mymagicpan.com
RAJMA MASALA - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
RAJMA MASALA RECIPE - KIDNEY BEANS CURRY - YOUR FOOD FANTASY
From yourfoodfantasy.com
RAJMA MASALA RECIPE | VEG CURRY | KIDNEY BEANS RECIPE | KIDS FAV …
From youtube.com
PUNJABI-STYLE RED BEAN STEW “RAJMA” RECIPE - RECIPES.NET
From recipes.net
PUNJABI RAJMA MASALA RECIPE (RED KIDNEY BEANS CURRY)- WITH …
From kalkikitchen.com
PUNJABI STYLE RAJMA MASALA RECIPE | HOW TO MAKE RAJMA CURRY
From youtube.com
PUNJABI RAJMA RED KIDNEY BEANS RECIPES (11)
From cookpad.com
RAJMA (PUNJABI RED KIDNEY BEANS) RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
AUTHENTIC PUNJABI RAJMA RECIPE | PUNJABI STYLE RAJMA | CHEF
From youtube.com
RAJMA RECIPE | PUNJABI KIDNEY BEAN CURRY | AUTHENTIC PUNJABI RAJMA ...
From tarladalal.com
RAJMA (PUNJABI STYLE KIDNEY BEAN) – FOODIE TRAIL
From foodie-trail.com
PUNJABI RAJMA | KIDNEY BEAN CURRY - YUMMILY YOURS'
From yummilyyours.com
SLOW COOKER PUNJABI RAJMAH: SPICED KIDNEY BEANS - INDIAN AS …
From indianasapplepie.com
PUNJABI RAJMA MASALA RECIPE| KIDNEY BEAN MASALA RECIPES| SIDE …
From tomatoblues.com
PUNJABI RAJMA (KIDNEY BEANS CURRY) – SHOWMETHECURRY.COM
From showmethecurry.com
PUNJABI RAJMA - INSTANT POT & STOVETOP (RED KIDNEY BEAN CURRY)
From pipingpotcurry.com
PUNJABI RAJMA MASALA | MADHURA'S RECIPE
From madhurasrecipe.com
PUNJABI RAJMA - PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE
From pcrm.org
PUNJABI RAJMA MASALA (KIDNEY BEANS CURRY) - SIMMER TO SLIMMER
From simmertoslimmer.com
RAJMA / KIDNEY BEANS RECIPES
From indianvegetarianrecipes.net
AUTHENTIC PUNJABI RAJMA RECIPE | PUNJABI RAJMA RECIPE
From zaykarecipes.com
ASK MEENA: RED KIDNEY BEAN CURRY FROM CANNED BEANS
From hookedonheat.com
RAJMA RECIPE - DHABA STYLE PUNJABI KIDNEY BEANS MASALA ...
From youtube.com
240 RAJMA RECIPES | TARLADALAL.COM
From tarladalal.com
SPICED BUTTER BEANS AND PUNJABI KIDNEY BEANS: RAVINDER BHOGAL’S …
From theguardian.com
EASY RAJMA (KIDNEY BEANS) RECIPE: AUTHENTIC PUNJABI RECIPE
From smartwomanworld.com
PUNJABI RAJMA MASALA - RAJMA CHAWAL • THE MAGIC SAUCEPAN
From themagicsaucepan.com
RAJMA MASALA - KIDNEY BEANS CURRY - COOK WITH MANALI
From cookwithmanali.com
KIDNEY BEANS CURRY - RAJMA CURRY RECIPE - NISHAMADHULIKA.COM
From nishamadhulika.com
PUNJABI RAJMA (RED KIDNEY BEAN CURRY) - VEGETARIAN RECIPES
From foodandspice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love