While onions are almost fried add the tomatoes, cloves, pepper corns and salt. Then add in the onions and garlic pieces.
Heat 2 tbsp oil in a pan and temper with the whole spices- cumin, cardamom, cinnamon, bay leaf for 30 secs. Toast the kasuri Methi on a pan and set it aside. Chop the onions, garlic, Ginger and tomatoes. Strain the water and keep the Rajma beans aside. Cook the Rajma beans in the pressure cooker for 4-5 cities. In a pressure cooker pour water with a pinch of salt and baking powder. Wash the Rajma/beans thoroughly and soak them overnight. I hope you too can give this dish a try! Things you need I am so glad that both my parents liked the dish and they look forward to have it in the future as well. In Hyderabad I also came across pre-boiled Rajma that will save the over night soaking and then boiling rituals- couldn’t find them in my hometown. The different beans take different duration to get cooked, so you might need to keep an eye on the beans to prevent them from overcooking. There seems to be some other variations of the rajma beans as well (according to the recipes we watched on YouTube) but we could find only one type of rajma here. During this time, I insisted mom to try making it at home – even though she had never tried it herself before, I was pretty confident on her 30+ year’s cooking experience.Īfter trying few tweaks in the proportions of spices, we all were happy with how the rajma turned out- hence documenting the recipe for reference. After having home-made Rajma for so many times (thanks to my colleague) I understood all the hype around the dish.īack in 2020 when the lockdown started in all over the country I moved in with my parents again. Considering my over all experience of living in hostels and paying guest facilities I refrained from judging a new food just after having it there. That was definitely the first time I liked the dish. My south Indian colleague who spent majority of his life in Delhi, used to bring Rajma for lunch sometimes. From there it has travelled to the other north Indian states and gained popularity. It’s a staple food in the state of Punjab. Rajma is basically beans made in tomato-onion-garlic base gravy with Indian spice. 
I didn’t even know what Rajma actually was until I tried it for the first time in Hyderabad while living in a paying guest facility. But this isn’t something I could find in a restaurant in West Bengal, India. Rajma-Chawal, I have heard this name so many times as a dish everybody loves.
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