(Traditional North Indian Style)
🕒 Prep Time: 15 mins + Soaking | 🔥 Cook Time: 35–40 mins | 🍽️ Serves: 4
🧂 Ingredients:
Rajma (red kidney beans) – 1 cup (soaked overnight)
Onion – 2 medium (finely chopped)
Tomato – 2 medium (pureed)
Ginger-garlic paste – 1 tbsp
Green chilli – 1 (optional)
Welza Rajma Masala – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Turmeric – ¼ tsp
Red chilli powder – ½ tsp (optional)
Salt – to taste
Ghee or oil – 2 tbsp
Water – as needed
Coriander leaves – chopped (for garnish)
👩🍳 Instructions:
Cook rajma in a pressure cooker with water, salt, and bay leaf until soft (4–5 whistles). Set aside, keep some of the cooking water.
In a kadhai, heat ghee/oil. Add cumin seeds, let them splutter.
Add onions, sauté till golden. Add ginger-garlic paste and green chilli.
Add tomato puree, cook till oil separates.
Add turmeric, optional red chilli, and Welza Rajma Masala. Cook for 2 mins.
Add boiled rajma and 1–1.5 cups of cooking water.
Simmer on low heat for 15–20 minutes for flavor to deepen.
Slightly mash a few beans to thicken. Garnish with coriander and serve with steamed rice or jeera rice.
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🧆 Rajma Galouti Kebabs