Rajma - Customised!

This week I have been attacking the objective of blogging quite ferociously. Updated Jia's Blog, added recipes in the series for Kids special and some more on the recipe blog. Another long awaited was the Rajma recipe. This recipe is inspired by, you wont believe it, The Ramakrishnan Sisters! I added some modifications and turned out to be a tasty version (Cant vouch on being tastier than the original)!

Rajma (A cup, serves 4) - soaked overnight and more (if you want).
Tips: You can soak the rajma in tea water to make it darker. Or you can add a mixture of tea and normal water while cooking in the cooker (pre-soaking is a better option as per me).
Potato - 1 medium, peeled
Onions - 2 medium sized, thin sliced
Tomatoes - 2 large, chopped coarse - medium
Ginger - 1 inch
Green Chillies- 2-3 (depends upon taste)
Fresh Corriander - chopped fine for garnishing
A tbsp of curd

Whole Spices:
Cumin - a teaspoon
Cinnamon - 1/2 inch piece
Cardamom (black, large ones) - 2-3
Pepper - 6-7 pieces

Ground Spices:
Salt - to taste
Turmeric - 1/2 teaspoon
Kashmiri Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp

  1. Boil the rajma in a pressure cooker (along with the potato and the soaking water), before cooking, till tender (about 4-5 whistles). Drain the water.
  2. Take out the potato, mash it fine and keep aside.
  3. Take Turmeric, salt and red chilli powder and whisk it with the curd. Beat it into a nice fine paste.
  4. Pound the Whole spices (except Cumin) in a pestle. Keep it aside.
  5. Grate the green chillies and ginger together and keep aside.
  6. Add oil (I prefer mustard oil) to the pan and once heated, add the whole cumin seeds. Add the grated ginger and chilly mix (in case you cant take chillies, you may use just grated ginger).
  7. Add the onions and fry till medium done. Add the tomatoes and fry till the tomatoes melts.
  8. Add the spices paste and cook till oil starts floating. Add a little water and cook some more.
  9. Add the rajma, mix well and cook for about 5 mins. Add water (approx 2 cups) and let it come to boil. Let the whole thing boil for about 4-5 mins.
  10. Add the mashed potato, garam masala and mix. The potato will thicken the gravy. Remember rajma is a light gravy based dish and hence the water should be added as required.  You dont want it to be dry as you generally have it with rice.
  11. Garnish with chopped corriander. Tips: You may also add a spoon of butter / ghee and garnish with chopped onions too.
Serve with rice / parathas


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