Authentic Indian Rajma/kidney beans
One of product is no longer available. This pack cant be purchased
Authentic Indian Rajma/kidney beans
This recipe is from our affiliate partner Ms. Aashu Chopra , who is a cook by passion and we can vouch that her recipes are fingerlickingly delicious J
This Rajma Recipe is hand drafted by Aashu herself. All the ingredients mentioned in the recipe are available on our website.
You Can click here to add all the ingredients to your cart. Or you can click on the individual ingredients to order the same.
Prep Time:15 mins
Cook Time:40 mins
Soaking Time:12 hrs
Total Time:55 mins
Soak 5 handful Rajma
(kidney beans) overnight.
for pressure cooking:
Overnight soaked rajma
1 bay leaf
1 black cardamom
1 tsp salt
4/5 cups of water
1 tbsp ghee / clarified butter
1 tsp cumin / jeera
1 inch cinnamon
1 onion finely chopped
1 tsp ginger garlic paste
1 chilli slit
2 cup tomato pulp
¼ tsp turmeric
1 tsp kashmiri red chilli powder
1 tsp coriander powder
1 tsp MDH rajma masala
½ tsp cumin powder
½ tsp amchur / dry mango powder
½ tsp garam masala
½ tsp salt
2 tbsp coriander finely chopped.
· Drain off the soked water and transfer to a pressure cooker.
· Add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water.
· Pressure cook for 6 whistles or until rajma turns soft.
The Indian Tadka ( This is the real taste maker J )
· In a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
· Add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and sauté until the onions turn golden brown.
· Now add 2 cup tomato pulp. Cover and cook for 10 minutes, or until the oil is separated.
· Further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp MDH rajma masala, ½ tsp cumin powder, ½ tsp amchur, ½ tsp garam masala and ½ tsp salt.
· Sauté until the spices turn aromatic.
· Add in cooked rajma and mix well.
· Cover and simmer for 15 minutes or until the curry thickens. Or pressure cook it for 2 whistles.
· Now add 1 tsp kasuri methi(optional), 2 tbsp coriander and mix well.
As the name suggests, Rajma or Red Kidney Beans are deep red, kidney-shaped beans that are popular all over the world. In India, the Rajma curry is a North Indian favourite – a regular at home and the number one option on the menu when hosting dinners for guests.
The rajma gravy has a gorgeous red colour and is thick and creamy. It is a great combination of health and taste. As the Rajma beans take time to cook, they are soaked overnight.
The beans retain their shape and aborb flavours well. Store the Rajma in an airtight container, in a cool, dry place.
- Can be added to the non-vegetarian dishes like Hack Fleisch (mix of beef and pork) and Chilly Con Carne.
- Sautéed with spices, tomatoes, onion, garlic and ginger, it can be served as an Indian main course dish along with rice and roti.
- It can also be added to salads and chaats.
- They are rich in dietary fibre and help reduce bad cholesterol.
- They are also rich in iron which increases energy levels.
- They are high in protein and can act as a great substitute for meat etc. for vegetarians.
- They also help in stabilizing blood sugar levels.
- Red Kidney Beans are rich in anti-oxidants and hence have a lot of anti-aging power in them.
- They contain vitamin K which is also very important for brain functioning
- They also have Biotin which is responsible for healthy hair and nails.
- They are rich in minerals like potassium, magnesium, calcium, Niacin.
Storage: Store the Rajma in an airtight container, in a cool, dry place.
1. Soak Rajma overnight. Then pressure cook (for over an hour) till soft.
2. Fry chopped onions. Then add ginger, tomatoes, green chillies. Add a little garam masala (1/2 tsp). Fry till the ingredients are well cooked (alternatively, the onions and tomatoes can be ground separately and then fried with masalas)
3. Add Rajma masala (1 tsp) and cook for a few minutes.
4. Add this to the cooked Rajma and mix well.
The Black Cardamom tastes quite different from the green Cardamom and has a different aroma. It is used in making rice dishes, chana, soups etc. It is also used in preparing garam masala, the spice mix that is basic to North Indian cooking. They are also used in home remedies such as ‘kadhas’ which involve boiling a combination of herbs till the water level reduces to half.
Black Cardamom have antibacterial and antiseptic properties. It is also good for respiratory health and stomach.
Bay leaves are used in biryanis, kormas, soups and stews etc where its sharp and distinctive aroma adds to the dish. Bay leaves have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections etc.
Ghee, also known as clarified butter has been a part of the Indian cuisine for many centuries. It is a very healthy addition to the diet and in many homes, food was traditionally prepared only in ghee. It is widely used in India. It can be stored for extended periods without refrigeration if kept in an airtight container.
According to Ayurveda, ghee is considered as a substance that gives longevity and strengthens digestion.
- Ghee is used to prepare rice or is served with it.
- It is used to make Indian sweets such as ‘Halwa’ and ‘Mysore Pak’; for cooking regular main dishes (replacing oil); on naans, rotis and parathas, etc.
- Ghee contains good fats that are necessary for body functions. When used in moderation it promotes good health.
- It contains omega-3 fatty acids, and is considered a good alternative to butter for those having high cholesterol.
- It boosts immunity.
- It contains Vitamin A which is good for the eyes and is an antioxidant.
- In Ayurveda, ghee is considered to be beneficial for treating ulcers and gastric problems.
- Ayurvedic massages were also given using ghee as it makes the skin soft and protects it against rashes.
- It is said to have healing properties
Cumin seeds form an important part of various spice mixtures such as Panch Phoron (from Bengal), Garam masala and Sambhar Masala (used in its powdered form) etc. It is fried in heated oil before other ingredients are added when making curries or dry vegetables.
Cumin has a strong, fresh aroma. It can be dry roasted on a hot pan, cooled, powdered and stored in an airtight container. This fresh powder is added while preparing yogurt or raita and drinks such as panna (normally had with golgappas) and lemonade. Cumin has antiseptic properties and strengthens the stomach. ‘Jira’ in fact means ‘that which helps digestion’.
Simple home remedies
1. In South India, especially Kerala, jeera water is taken on a regular basis as it is considered good for the stomach and immunity. It is prepared by boiling 1L water and adding 1-2 tsp of cumin seeds to it. This is covered and kept aside for 30 minutes. It is strained and had through the day in place of normal water.
2. Jeera kashayam is another similar South Indian home remedy for flatulence. 2-3 tbsps of cumin seeds are dry roasted in a pan till they start changing colour slightly and release their aroma. Then 2 cups of water are added and boiled till it is reduced to half. Strain this and have it 2-3 times. A little water can be added to dilute it, if necessary.
Read more about Jeera here.
Jeera Rice Recipe:
Try this simple and quick recipe for Jeera (Cumin) rice. It is deliciously aromatic and goes well with every main dish.
Preparation time: 15 minutes
- One glass rice
- 2 Tbsp Cumin
- 3 Green Cardamom
- 2 Black Cardamom
- 1 Tbsp Vinegar
- 1-1.5 tsp Salt
- 3 glasses water
- A pinch of yellow food color
- 1 table spoon butter or 2 table spoon oil (optional)
- 1-2 Green Chilies
1) Soak Punjab Basmati rice for 30 minutes in cold water.
2) Boil water in a pot with cumin, vinegar, salt and green & black cardamom.
3) Pour soaked rice in boiling water and let it cook for 10 minutes without a lid.
4) Remove rice from stove and drain all water.
5) If required, spot the rice with butter and sprinkle the food color.
6) Return the rice to the stove, cover with a lid and let it simmer on low heat for 15 minutes.
7) When done, fluff up the rice with a spoon or fork, sprinkle the chilies on top and serve hot.
Cinnamon is used as a flavoring agent in soft drinks, teas, and bakery products, and is often added to oatmeal, candy, hot chocolate, tea or coffee, and chewing gums. Cinnamon is also a common ingredient in many Indian curries, popular owing to its delicate aroma and medicinal qualities. The bark pieces are fried in hot oil until they unroll (to release the fragrance).
Cinammon sticks are used in rich curries like shahi paneer and korma.
- It has anti-inflammatory and anti-fungal properties
- It is a good source of dietary fibre, iron and calcium
- There are several combinations of honey and cinnamon powder that are considered helpful in checking ailments like colds, indigestion, acne etc.
Boiling a tiny piece of cinnamon in tea is considered to be effective in checking cholesterol. But it is also said that cinnamon should only be taken in small doses (if taken daily) and stopped after a few days.
Read more about the nutritional values here.
Cloves or laung have a strong flavour that is used to enhance the taste of certain sweets, Mughlai dishes, meats, chana, pulao, biryani, marinades etc. It is used in small quantities in a dish, either whole or ground. It is an important ingredient in the spice mix - garam masala.
- Cloves are good for digestion
- Chewing on a clove or using its oil helps reduce toothache
Read more about the benefits of cloves here.
Priya’s Ginger-Garlic Paste is an indispensable ingredient in the Indian kitchen. It is called for in most recipes and is a healthy addition. This handy paste bottles the goodness of fresh ginger and garlic and is a real time saver as there is no chopping, grating or grinding required. It can be instantly added to every curry or dry sabji.
Internationally too it is used in both vegetarian and non-vegetarian dishes to enhance the flavour of the dish.
Once opened, Priya’s Minced Ginger-Garlic needs to be refrigerated.
- Garlic is not only a powerful flavouring agent, but also has numerous health benefits. It has anti-inflammatory properties, is considered useful in treating / preventing health conditions like high blood pressure, heart diseases, colds, high cholesterol etc.
- Ginger is said to helpful in improving digestion and blood circulation, fighting nausea, colds etc.
Turmeric is probably the most basic ingredient in Indian cooking. It is used in practically every dish adding colour and health. Turmeric’s medicinal qualities are probably what make it such a popular culinary ingredient.
- It helps improve digestion an maintains the flora of the intestine
- It is considered good for the liver
- It has antibacterial properties and is said to heals minor cuts and wounds. Pressing a pinch of haldi on kitchen cuts will stop the bleeding
Its possible benefits for cancer and arthritis patients are also being investigated.
An Ayurvedic remedy for colds, bad throats and for improving general health is a glass of turmeric milk in the nights is believed to improve general health and fight allergies.
Read more here.
Kashmiri Mirch or chilli is a special blend of red peppers that are less spicy but have a rich colour. MDH’s Kashmiri Mirch can be used in any dish that you want to impart a deep red colour to, while keeping the spice quotient low. It can also be used to marinate.
Coriander powder is made by grinding coriander seeds. It is believed to be an appetizer and is considered good for the eyes and general digestion. Coriander is an important ingredient in curry powders.
- Coriander is considered good for diabetes, cholesterol and to control free radicals in the body
- It provide dietary fibre, calcium, iron and manganese
- It is said to promote liver functions
- According to Ayurveda, it is said to be suitable for all three body types - pitta, vata and kapha
- Coriander helps relieve intestinal gas
Read more about coriander here.
Rajmah Masala is a royal delicacy originally enjoyed by the Mughal Emperors. Rajma Masala is prepared by cooking red kidney beans in a rich tomato sauce. It is a North Indian favourite – a regular at home and the number one option on the menu when hosting dinners for guests.
The rajma gravy has a gorgeous red colour, is thick and creamy and goes amazingly well with rice, and also rotis. It is a great combination of health and taste as it’s packed with iron, magnesium and fibre and is an energy booster.
MDH Rajma Masala is the key ingredient in this dish, adding richness, spice and flavour.
MDH Recipe: Rajmah Masala (Red kidney beans Masala)
1. Soak 200g Rajma (Red Kidney beans) overnight in 300ml water.
2. Boil in 650ml water for 20 minutes.
3. Chop 100g red onions and 150g tomatoes.
4. In a large pan heat 50ml cooking oil and fry onions till golden. Add tomatoes, salt 7g or to taste and 15g Rajmah Masala.
5. Stir to form a paste.
6. Transfer boiled beans along with water and stir. Let it simmer for 15-minutes or till the beans are soft and tender.
Black Eye Beans or Lobiya can also be made using the same spice blend.
MDH Mix Ingredients
Coriander, Salt, Dry Mango, Pomegranate Seeds, Chilli, Cumin, Musk Melon, Black Pepper, Black Salt, Fenugreek Leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay Leaf, Cardomom Seeds, Caraway, Mace.
Amchur (amchoor) powder or dried mango powder is made by drying and powdering unripe or green mangoes. Its sour 'chatpatta' flavour enhances that of curries, soups, fish, vegetables, chutneys and chaats etc.
Garam Masala is a blend of basic spices some of which include cumin, cloves, black and white peppercorns, cardamom, coriander seeds etc. It is used in small quantities in combination with some other spices or alone. It can be added during the early part of the cooking process or towards the end when the dish is ready and still hot. Just half a spoon of this spice mix will give your alu matar, rongi and paneer curry a mouth-watering flavour!