Once the rajma is added to the gravy, ensure they are cooked on a low flame for at least 10 to 15 mins. Slow cooking is the key to a good delicious, thick & flavorful rajma.However you can also use any readymade rajma masala powder. Rajma masala powder : I prefer to use a regular Punjabi garam masala for this rajma recipe.Spices: Use a good dose of garam masala (spices) and ginger to cook the rajma as they not only flavor up the dish but also help in digestion.Al dente cooked beans do not taste good and are not good for digestion. Cooking: Always cook rajma until tender and soft.So soak them for at least 8 hours & discard the soaked water.

Soaking rajma before cooking not only enhances the bio-availability of nutrients but also prevents bloating & helps in digestion.Choosing Rajma: Always choose fresh stock of rajma as old stock beans donвЂ™t cook well.This rajma recipe will give you a thick, delicious & flavorful dish that you can serve either with plain basmati rice, Jeera rice, roti or naan. Though the method of making is the same as Punjabi rajma, using onions & tomatoes in pureed form makes the entire dish taste so good. Like most other Indian dishes, traditionally rajma is made with chopped onions and chopped tomatoes.Д«ut in many standard restaurants, rajma is made with pureed onions and tomatoes to give a better texture & taste to the dish.

But the most common method is the Punjabi way where the kidney beans are soaked overnight, pressure cooked until tender and then simmered with the bhuna masala.ДЄ typical bhuna masala is made with chopped onions, ginger garlic, tomatoes and garam masala. The flavors are so good that you wonвЂ™t need anything on the side other than chawal. My recipe to make rajma masala is based on the restaurant style where pureed onions & tomatoes are used to give the best taste & texture to the dish.

Sanjeev kapoor rajma chawal recipe