Rajma, or kidney beans, is a beloved staple in Indian cuisine, celebrated for its rich flavour, creamy texture, and ...

Rajma is an undying classic cooked often in the north Indian households. Here goes the recipe of a steaming hot bowl of rajma with loads of masalas and tomatoes.

Rajma beans, commonly known as kidney beans, are a staple in many Indian households, especially in North Indian cuisine.

After get two whistles on the pressure cooker, turn down the heat. Slow cooking is the key to getting Rajma soft, mushy, & with the perfect texture. The key factor in cooking the gravy is balance.

You can also add a few methi seeds and ½ teaspoon of fennel powder. Now, drain all the water from the rajma and add it to the curd gravy. Season with salt and mix it well. Simmer the gravy on a low ...

Kooru Curry, also known as Coorg Style Rajma, is a flavorful and aromatic curry from the Coorg region of India. This dish is made with kidney beans cooked in a spicy coconut-based gravy. The ...

Use onions, tomatoes, ginger, and garlic to create a flavorful, tangy base for the curry. Serve fluffy, well-cooked rice with the rajma for a comforting meal that’s easy for kids to enjoy.

Kadai Paneer is a flavorful Indian dish made with paneer, bell peppers, tomatoes, and spices in a thick gravy. Rajma Chawal is a classic North Indian dish of red kidney beans in spiced gravy, served ...

Jammu is known for its delectable Rajma Chawal, a comforting dish of red kidney beans cooked in a flavorful gravy, served with steamed rice.