Rajma Recipe |Home Made Recipe With Simple Steps 2025|
WELCOME TO MY BLOG SHIV RECIPE
INTRODUCTON
Rajma… naam hi kaafi hai! Yeh sirf ek dish nahi, ek jazba hai. Jab bhi ghar ki yaad aati hai ya comfort food ki baat hoti hai, Rajma Chawal sabse pehle dimaag mein aata hai.
Rajma ki baat aaye aur usmein Punjabi tadka na ho, toh mazaa hi kya? Aaj hum banayenge ek authentic Punjabi Red Rajma recipe, jisme na alag se ubalne ka jhanjhat hai, na koi boring steps. Sab kuch ek hi pot mein – full flavor, full emotion.
Ingredients – Kya kya chahiye is Rajma Recipe ke liye?
Main Ingredients:
- Red Rajma (Lal Rajma) – 1 cup (soaked overnight ya kam se kam 8 hours)
- Pyaaz (Onion) – 3 medium (grated)
- Tamatar (Tomato) – 4 medium (pureed or grated)
- Adrak Lahsun Paste (Ginger Garlic Paste) – 1 tbsp (we’ll add this later!)
- Ghee ya Tel – 2 tbsp (Refined ya Desi Ghee dono chalega)
Whole Spices (Sabut Masale):
- Tej Patta (Bay Leaf) – 1
- Laung (Clove) – 3-4
- Badi Elaichi (Black Cardamom) – 1
- Chhoti Elaichi (Green Cardamom) – 2
- Kali Mirch (Black Pepper) – 4-5
Powdered Spices:
- Dhaniya Powder (Coriander Powder) – 1 tsp
- Haldi Powder (Turmeric) – ½ tsp
- Lal Mirch Powder (Red Chilli) – 1 tsp (adjust as per taste)
- Jeera Powder (Cumin Powder) – ½ tsp
- Namak (Salt) – as per taste
Water:
- For cooking rajma – around 3 to 4 cups
Preparation – Recipe start karte hain full desi swag ke saath!
Step 1: Rajma Soak Karna
Sabse pehle, rajma ko raat bhar paani mein bhigo ke rakhein. Agar bhool gaye ho toh kam se kam 8 ghante toh soak karna hi chahiye. Soaked rajma soft ho jaata hai aur cooking fast ho jaati hai.
Tip: Use Red Rajma (Lal Rajma) for authentic Punjabi taste. Chitra rajma bhi use kar sakte ho, but woh thoda pahadi style ho jaata hai.
Step-by-Step Cooking Method – One Pot Punjabi Rajma Recipe
Step 2: Masala Banate Hain
Ek pressure cooker lo, 2 tbsp ghee ya tel garam karo. Usme daalo:
- Tej Patta
- Laung
- Badi & Chhoti Elaichi
- Kali Mirch
Thoda sa inko crackle hone do.
Step 3: Pyaaz Bhuno
- Ab daalo grated pyaaz (3 medium size).
- High flame par achhi tarah bhun lo jab tak golden brown na ho jaye. Yeh hazelnut color bahut important hota hai – iska taste aur gravy ka rang dono pe asar padta hai.
Note: Grated pyaaz se paani nikalta hai, isliye bhunai mein thoda time lagega. But patience rakhna – yeh gravy ka base hai!
Step 4: Add Tamatar
- Ab daalo 4 grated ya pureed tamatar.
- Thoda sa roast hone do, jab tak kaccha pan na chala jaye.
Step 5: Masale Add Karo
- Dhaniya powder
- Haldi
- Lal mirch
- Jeera powder
- Salt
Inko ache se mix karo. Thoda sa tel neeche chipak sakta hai – no tension, bas flame medium-low rakhna.
Step 6: Rajma Add Karo – No Separate Boiling Needed!
- Soaked rajma ko directly cooker mein masale ke saath daal do.
- Thoda sa ghee aur daal do upar se.
- Aache se mix karo – masala mein rajma bhunna chahiye, yahi secret hai Punjabi flavor ka!
Step 7: Paani Add Karo – Balance the Heat
- Ab daalo warm paani (3-4 cups). Warm paani se temperature consistent rehta hai aur rajma ache se galta hai.
- Ek aur tip – thoda paani aur add kar sakte ho later if gravy thik ho jaye.
Step 8: Pressure Cook
- Pressure cooker ka lid band karo.
- 4-5 whistles on medium-high flame, phir 15-20 mins on sim flame.
- Phir gas band kar do, natural pressure release hone do.
Step 9: Final Tadka – Magic Masala
- Ab daalo adrak lahsun ka paste (ya grated adrak garlic) – haan, abhi!
- Thoda sa ghee aur daalo, ek final boil lo.
Ye late ginger-garlic ka twist deta hai ek naya flavour profile – earthy and deep!
Step 10: Serve It Hot!
Garama garam rajma tayaar hai! Isko serve karo:
- Steamed Basmati Rice ke saath
- Ya jeera rice
- Aur saath mein achar, pyaaz aur papad – full Punjabi platter ban jaayega!
Rajma Cooking Tips – MasterChef Style!
- Rajma ka bitterness tamatar ki sourness se balance hota hai.
- Onion grated ho to gravy thick aur deep flavor wali hoti hai.
- Pyaaz ka color hazelnut brown ho, tabhi gravy ka asli rang aayega.
- Ghee is best, but refined oil bhi chalega.
Variations – Apni Style Se Rajma Banaao!
1. Kashmiri Rajma
- Chhitra Rajma ka use karo
- Hing aur saunf powder add karo
2. Jain Rajma
- No onion garlic version – bas tomato and spices
3. Butter Rajma
- Butter aur cream add karo end mein – for rich taste
Nutrition Facts (Approx. per serving)
- Calories: 250-300 kcal
- Protein: 10-12g
- Carbs: 40-45g
- Fat: 6-8g
- Fiber: High
- Iron & Magnesium: Good source
- GET GOOD INFORMATION BY VISITING THIS
- https://youtu.be/e7N93e5dKtM?si=cQNaPPQSYzgt7G_p
- https://youtu.be/asY7cq6j0xE?si=ixFgkzG2-eNUm3Ov
- https://youtu.be/kRShwNqBQaw?si=TftTY5TsyOfYdSTw
- https://shivrecipe.com/khandvi-recipe-home-made-recipe-with-simple-steps-2/
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