Masterclass on making the authentic Punjabi style rajma rice, a popular dish in Punjabi households. I will show you the traditional method of cooking the kidney beans to achieve maximum flavor and guide you through making the tomato-based sauce using aromatic spices.
This vegetarian and vegan-friendly dish is perfect for a delicious and satisfying meal. Serve it with rice, naan, or your favorite Indian bread.
Follow my easy recipe and adjust the spice level to your preference. Watch until the end for a special surprise that will elevate your Punjabi style rajma rice even further.
Try this flavorful and easy-to-make dish and impress your friends and family with your culinary skills. #punjabistyle #redkidneybeans #vegetarianrecipes #veganrecipes #indianrecipes #spicyfood #deliciousdishes #easyrecipes #ChetnaMakan
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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.
She has authored four cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’
Her cookbooks are available for purchase in stores and online.
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[Music] Foreign I am making one of the Punjabi favorites Which uh you know we all enjoy on a Weekend a lot on the weekend and if You'll ask any Punjabi what their Comfort food is this will be 100 on the List and it is rajma which is red Kidney bean Curry and um I am doing a Must class because I did a rajma recipe A few years ago maybe five years ago I Can't remember and Um obviously I wanted to share some tips And tricks with you to get it perfect Every single time and get it to that Level of deliciousness Um at home for your family okay I won't Tell you who I'm cooking for you have to Wash till the end and see who I'm Cooking for and what they think of this Rajma one of the things to make rajma Perfect I'm not going to call it red Kidney bean Curry every single time I'm Just going to call it what we call it Which is rajma so to get rajma perfect Every single time the first thing to Remember is to always use dried kidney Beans You cannot make real rajma with tin Chickpeas oh tinned beans you just gone You just won't get that squidginess I'll Show you when I've cooked the rajma how Squidgy and Meaty it is whereas the Tinned one is still quite Rock Solid and
It doesn't absorb the flavors the way The drieds overnight soaked right now so This is what you need to use Sometimes you can buy slightly lighter Color beans sometimes you can buy pink Beans with red kind of Stripes all of That is fine to use for this recipe so I'm gonna soak this overnight because That is really really important I'm Gonna soak 400 grams of red kidney beans I'm just gonna give it a quick wash And then let it soak in lots of water I'll tell you the exact amount tomorrow Morning but I'm leaving it to soak Overnight you can soak it in a pressure Cooker if you're using one if you're not Just use a normal pan that's absolutely Fine right so the red kidney beans have Been soaking overnight you can see they Have fluffed up look at that they've Rehydrated and now I'm gonna put them on The Hop to start cooking so first I'm Gonna drain this out so I couldn't tell You exactly How much liquid I'm gonna use to cook This So that's the 400 grams beans from last Night Looking gorgeous fluffy like I said you Can cook this in a normal pan if you Don't have a cooker or you don't want to Use a cooker so it's a total of one Liter of water has gone in and now I'm Gonna add a couple of bits so a teaspoon
And a half of water I'm gonna put this On the pressure cooker it's for 15-20 Minutes but if you are cooking this in a Pan then this needs to be cooked for an Hour and in case the water gets absorbed Then just add a bit more water once the Kidney beans are cooked if it's a cooker I'm gonna turn it off and leave it to Sit for 15-20 minutes for the pressure To go down if you're using a pan you can Just let cover and let it rest for 15 Minutes and while the kidney beans are Cooking I'm gonna just grate this to Kind of a rough paste three onions so I'm gonna start cooking the Masala so Nice hot pan and then going to add it's A lot of quantity uh good for four to Five people so I'm adding three to four Tablespoon of sunflower oil rapeseed oil Or any oil of your choice then goes in a Teaspoon of cumin seeds and let them Sizzle fast right so this is sizzling Away nicely I'm gonna add a couple of Chilies whenever you're using chilies Always slit them so they don't pop and Cause any issues and now I'm going to Add The puree of the onions And this is going to take a good 15 Minutes to cook You can just grate the onions as well if You want I have to say the onions are so strong Today
Really strong and I didn't even chop Them but just taking them out from the Mixer they're really strong Now be patient with this don't cook it On very high heat cook it on medium heat And just let it become really nice deep Brown another tip to remember is not to Rush with the onions now this Masala is Slow cooked so sometimes when I'm Cooking curries or Indian food and if I Want to cook onions quickly I cook them On really high speed and I keep stirring Them so they don't burn but in this Recipe you cannot Rush that just Remember it you have to cook it slowly And the onions are always built up for This recipe so either grate it or chop It extremely finely and I'm not good at Chopping extremely finely so I usually Just Blitz it up or grate the onions for This so remember to slow cook this and Don't rush it and once you've added the Tomatoes the same thing applies you have To slow cook it let the ginger garlic Cook out and don't be a afraid of using All that ginger garlic because you need That depth of flavor Right so This is how it starts to look you can at This stage add more oil but I Trend tend Not to I might add just one tablespoon More which is why if you are using a Really nice non-stick pan or a very nice Pan that doesn't burn the onions too
Quickly is a good idea this will take Another five minutes and while the Onions are cooking I'm just going to Again Blitz four garlic cloves and a big Piece of ginger in the same mixer once It's this beautifully golden I'm just Going to add the blitz stuffed ginger And garlic and give it another minute of Cooking Next I will just Blitz up to tomatoes Now we add in the blitzed up tomatoes Now this is going to take some time to Cook so what I'm gonna do is cover Um cook this for 10 minutes So this has been cooking for 15 minutes I'm gonna add just a 1500 mL of water Just to Stop it from sticking now that it has Cooked out Now I'm gonna add the spices they're Called Deep the color of this mixture is You don't want it light and this is Before adding any of the spices the Color is so deep that means that the Onions will Brown properly and the Tomatoes have cooked down as well this Is the Cooker full of rajma which has been Sitting actually for an hour now let's Check if they are cooked So Like One out Oh soft soft
Beautiful look at that that is how they Should be so two teaspoons of ground Coriander Chili to taste I'm using 3 4 teaspoon a Teaspoon of turmeric and a teaspoon and A half of garam masala I'm just gonna Add a teaspoon of ground cumin give it a Mix Now adding 200 mL of water That is the proper proper rajma masala Then we add the cooked I'm just going to add another 100 mL of Water I just want a bit more liquid and Though it might seem like a lot of Liquid right now it's all going to cook Out just trust me so I'm gonna cook this Covered on low heat for a good half an Hour Right guys it's been exactly 30 minutes Uh it's been bubbling away I've been Cooking it on medium heat I will show You how it's looking now The smell is intense So obviously the rajma was already Cooked the Masala was already cooked but I'm cooking it for so long so that the Beans soak all the flavors from this Curry and though I added lots of liquid Look it's already reduced And now this is done what I'm going to Do is going to Turn the heat off Covered it back up and I'm going to come
Back and show it to you in one hour one Very important thing to remember when Making rajma is now I can eat this Straight away this is ready this is Cooked the best combination is rajma Chawal which is rice It's like a proper Punjabi comfort food So you can eat this right now but a tip Is that if you can please leave it alone For an hour if you have two hours even Better if you can leave this alone for An hour or two hours I'm gonna show you How it will look it looks amazing it Smells amazing it's ready but right now It's really delicious after an hour it Will become So much more delicious so that is one Thing to remember so it has been a Couple of hours I have left the rajma to Sit in its Curry and I'm just chopping Up some Fresh coriander Just roughly chop And then I'm gonna show you how the Rajma is looking after a couple of hours Right Yes Yes it looks awesome Now look at it look at that it's Thickened up nicely It's kind of Instead of like runny Curry it's really Nicely thickened up and I'm gonna Get some
Not some lots of coriander On top And then There it is And for the tasting I have got not one But two of these because have you Guessed who I'm cooking for [Music] So my parents have just arrived this Morning from India and I thought that What will be an amazing meal to cook for Them today and that's why I've chosen Rajma Raj my rice I'm gonna cook some Rice to go with it so the last time you Saw as cook rajma was you know a few Years ago and that time my mom cooked it For us and this time I've cooked it for Her so it's about time that she gets to Taste and tell me what she thinks Aja Foreign She says it's stunningly delicious Good Okay so that's a yes from her I hope you will enjoy it and cook it for Your family as well and hope that you'll Keep in mind my tips to make them Perfect don't forget to subscribe and if You want my mom to cook Some stuff for the channel then leave us The recipes you want her to cook till Then bye [Music]
