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Rajma Rasmisa – Delicious & Heavenly

Rajma Rasmisa Recipe - A Delicious & Heavenly Curry with Red Kidney Beans

Also known as Rajmah Rasmisa, Red Kidney Beans Curry, Rajma Masala

Rajma Rasmisa is universally loved by people of all age groups. But, it’s a staple dish in almost every Punjabi household.

If you’re a die-hard Rajma Masala Curry lover, then here’s an easy-to-make Punjabi Rajma Rasmisa recipe which is going to treat your taste buds in every possible manner.

This is the Rajma recipe – A delicious & flavourful curry made with rajma aka red kidney beans.

I simply love Rajma Rasmisa. Also called Rajma Masala, it appeals very strongly to my Punjabi self. Rajma Masala is comfort food, at least where my family is concerned.

I remember being the mess proctor for the Hostel Mess during my Hotel Management days. Back then I had planned and made rajma recipes with different versions in the daily menu for a month.

Alas, after the first month, I was dethroned. It seems my hostel mates had suffered an overdose of the fascinating red kidney beans.

Rajma roti – pahalwan dhaba sikanderpur

Rajma Masala or Rajmah Rasmisa (Red Kidney Beans in Tomato Sauce) is one of those Punjabi dishes that I and most people I know love. It is comfort food and forms a part of my meal order especially when I am eating out at a dhaba.

The photo up there is from Pahalwan Dhaba Sikanderpur from where we order more than often if we are craving for well-made rustic rajma with paratha.

The rajma rasmisa recipe that follows is inspired by my friend Alpana Jaiswal’s recipe on AJ’s Kitchen. But as is usual, it has my modifications built it. Do visit Alpana’s blog and get yourself inspired too.

I have used Kashmiri rajma for this recipe. Kashmiri Rajma is small and bright red in colour and looks elegantly beautiful.

Rajma Masala is universally loved by people of all age groups. But, it’s a staple dish in almost every Punjabi household.

If you’re a die-hard Rajma lover, then here’s an easy-to-make Punjabi Rajma Rasmisa recipe which is going to treat your taste buds in every possible manner.

It is a delicious and popular North Indian rajma masala recipe made with kidney beans cooked in a thick spicy onion-tomato gravy.

What do I serve my Rajma Rasmisa with?

Typically served with rice, Rajma Rasmisa can be also paired with flatbreads or jeera rice.

It’s a perfect lunch/dinner recipe which you can prepare for your family on Sundays when everybody is at home craving for something lavish and delicious.

Garnish it with some fresh coriander leaves and grated ginger and relish its sumptuous flavours.

Do I need to soak the Rajma or Red Kidney Beans for Rajma Rasmisa?

To make the kidney beans (Rajma) more soft, it is advisable to soak the seeds overnight with a small pinch of salt.

Boiled rajma for rajma masala

Also, if you forgot to soak the kidney beans overnight, you can still make it. Just take a bowl and add washed beans in it with a pinch of salt, mix well and soak them in hot water for 30 minutes.

The result is more or less the same as being soaked overnight.

Do try this super delicious rajma rasmisa recipe and relish it with your loved ones.

Rajma Rasmisa Recipe
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Rajma Rasmisa Recipe - Delicious & Heavenly

Rajma Rasmisa is universally loved by people of all age groups. But, it’s a staple dish in almost every Punjabi household. If you’re a die-hard Rajma lover, then here’s an easy-to-make Punjabi Rajma Rasmisa recipe which is going to treat your taste buds in every possible manner.
Course Main Course
Cuisine Indian, Punjabi
Diet Vegan, Vegetarian
Keyword How to make rajma, Punjabi Rajma, Rajma, rajma curry, Rajma Rasmisa, Rajma Rasmisa Recipe, Rajma Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 8 hours 45 minutes
Servings 4 people
Calories 293kcal
Author Sumit Malhotra

Ingredients

  • 1 cup Rajma Unsoaked Kashmiri Rajma
  • 2 piece Onion Medium Sized. Make a paste
  • 3 piece Tomatoes Medium Sized. Make a paste
  • 1 tablespoon Garlic Use mortar & pestle (optional)
  • 2 Inch Ginger Cut Juliennes/ Match Stick Size
  • 1 teaspoon Cumin Seeds/ Jeera
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Asafoetida/ Hing
  • 0.5 Teaspoon Baking Soda
  • 4 piece Green Chillies Slit them into half
  • 2 teaspoon Dry Mango Powder/ Amchur
  • 0.5 teaspoon Garam Masala
  • 0.25 cup Coriander Leaves Fresh
  • 4 teaspoon Ghee If going vegan feel free to use any vegetable oil
  • 0.5 teaspoon Salt Please adjust it to suit your taste

Instructions

  • Get your ingredients ready.
  • Make a paste out of onions and tomatoes.
  • Cut the ginger into juliennes
  • Put the soaked rajma or red kidney beans into a pressure cooker.
  • Add the onions and tomatoes paste, powdered masalas, hing and baking soda.
  • You will need three cups of water.
  • Add ginger juliennes, green chillies, jeera, salt and ghee.
  • Mix very well.
  • Pressure cook on high flame for one whistle.
  • Reduce flame to the minimum and cook for 5 whistles.
  • Let the cooker depressurise by itself.
  • Now add two teaspoons of ghee, garam masala and amchur powder.
  • Mix well on high heat.
  • Boil for 5 minutes and mash some rajma while it is boiling.
  • Remove from flame and garnish with chopped coriander and some ginger juliennes.
  • Serve with Indian flatbreads of your choice or jeera rice.
  • Enjoy your meal!!

Notes

  • Soak your rajma for at least 8 hours before cooking them. The best is overnight.
  • You can also use canned red kidney beans to make this curry.
  • If you don’t have enough time to soak rajma, soak them in boiling hot water for a couple of hours and then pressure cook and use.
  • Cook the rajma till they are slightly mushy in texture but still retain their shape. 

FINALLY, TO SUM IT UP

Rajma rasmisa recipe, rajma recipe

Rajma Rasmisa is universally loved by people of all age groups. But, it’s a staple dish in almost every Punjabi household.

If you’re a die-hard Rajma lover, then here’s an easy-to-make Punjabi Rajma Rasmisa recipe which is going to treat your taste buds in every possible manner.

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