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Rajma

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description Rajma Overview

Rajma is a traditional Punjabi curry featuring slow-cooked red kidney beans simmered in a rich, spiced tomato and onion gravy. This North Indian dish is notable for its hearty texture and complex flavor profile. It’s commonly enjoyed by those seeking flavorful vegetarian meals, particularly individuals interested in North Indian cuisine or those who appreciate thick gravies.

help Rajma FAQ

What type of beans are used to make Rajma?

Rajma is a traditional North Indian curry made with red kidney beans. The beans are soaked overnight and then slow-cooked until soft and tender.

What is the traditional gravy base for a Punjabi Rajma?

The rich, hearty gravy is made from a base of pureed tomatoes, onions, ginger, and garlic, spiced heavily with cumin, coriander, and garam masala. It is a classic vegetarian staple of Punjabi cuisine.

How is Rajma traditionally served?

Rajma is most famously served hot alongside steamed basmati rice in a dish known as Rajma Chawal. It is often garnished with fresh coriander and a dollop of butter or ghee.

Do red kidney beans need to be boiled before making Rajma?

Yes, raw red kidney beans contain a toxic compound called phytohaemagglutinin that must be neutralized. They must be boiled vigorously for at least 10 minutes before slow cooking to ensure they are safe to eat.

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