Rajma is one of my all time preferred luxury foods. Rajma served with rice is an unpretentious yet prevalent meal in most North Indian families. Rajma is basically, soft red kidney beans cooked in an aromatic, peppery tomato and onion gravy. It is one of the best soothing meals and goes really well with both rice and naan. While making Rajma the kidney beans have to be boiled and cooked very well. They should melt in your mouth. This is the vital characteristic of cooking rajma. Rajma comes out at its finest when you are able to soak the beans for at least 5-6 hours prior to cooking. I usually soak them over night.
Few tips for making shahi rajma masala recipe: Its very essential to soak the rajma beans prior few hours or overnight. Always use fresh rajma as old rajma takes more time to cook. Rajma beans should be boiled very well and have that precise soft, melt in the mouth texture. Mash a few rajma beans with the spoon while cooking. This helps to thicken the rajma masala curry. Spices in the rajma gravy can be attuned as per your taste and flavor.
I tried it....just loved the "melt- in -mouth -tangy- flavor" of this particular recipe. - 15 Apr 2018