Rajma Curry in Telugu with TIPS | How to make Rajma Masala Recipe Restaurant Style | Rajma Masala

Rajma Curry is one of the popular North Indian curry recipes. They are made with kidney beans or rajma and with a blend of spices. This recipe can be served either with steam rice or with chapatti. Although this is popular with the Punjabi version, I made small changes and gave extra texture and flavour to make it Andhra Style. South Indians love to eat dals and peas as their staple food as they are rich in protein. Andhra people like to accompany protein-rich food with steamed rice which is a source of carbohydrates. Usually, we make this recipe for lunch to have with steamed rice. Leftover curry is again served with chapatti. Sometimes I even stuff this recipe between bread slices and feed my children as an evening snack. To get heavenly pleasure while eating, we need to soak kidney beans overnight before pressure cooking them. Check my video, one can smash beans with two fingers. This softness not only absorbs spices but also gives us smooth texture while chewing them. To attain gravy we have used onions and tomatoes as main ingredients. Both of them are blended to make a paste. Rajma, chole, dals and cereals come in aid when you go out of stock of vegetables. If you have basic ingredients then you are done. TIPS to make perfect Rajma Curry: • Soak rajma for 6-10 hours. I have soaked overnight, soaking helps beans to cook fast and soft. • Based on the soaking time cooking time depends. I have pressure cooked only for two whistles or else beans may become mushy. • If beans are not cooked properly we may feel hard to digest. • Instead of adding oil to sauté spices and onion tomato paste, use ghee to get a rich flavour. • Do not throw away boiled bean stock, instead of adding water add it. • If you are adding rajma masala as a flavouring ingredient then lower the number of spices. • To absorb spices it is recommended to cook on low flame till you get a thick gravy. • If you want to have a creamy flavour then we can take 2-3 tbsp. boiled rajma and make a paste of it and add to the curry. • In a few restaurants and dhabas, I have observed people adding cream over the recipe to give it eye compelling look. If you wish to add you can or else skip that process. Ingredients to make Rajma Masala: Rajma – 1 bowl Water – required qty. Salt – 1 ½ tbsp. Onions – 1 cup Green chillies – 8 No. Tomatoes – 1 cup Ghee – 3 tbsp. Cinnamon sticks – 4 No. (1-inch size) Cloves – 4 No. Green cardamoms – 2 No. Bay leaves – 2 No. Cumin seeds – ½ tbsp. Turmeric powder – ½ tbsp. Red chilli powder – ½ tbsp. Coriander powder – ½ tbsp. For detailed tips and notes along with ingredients visit: https://www.indianrecipeinfo.com/cooking/rajma-curry-recipe-restaurant-style/ Subscribe and get regular updates: https://bit.ly/2MK3d76 Find me on Facebook: https://www.facebook.com/indianrecipeinfo/ Twitter: https://twitter.com/indianrecipeinf/ Instagram: https://www.instagram.com/indianrecipeinfo/ Pinterest: https://www.pinterest.com/indianrecipeinf/ Read more on my blog: https://www.indianrecipeinfo.com/ #RajmaCurry #RajmaMasala #RajmaRecipe

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