Dish
Rajma
Kidney Bean Curry
Rajma is a spicy and flavorful dish made with red kidney beans, onions, tomatoes, and a blend of aromatic spices. It is usually served with rice or roti. Rajma is a good source of protein, fiber, and iron. It is a popular dish in North India and is often served at weddings and other special occasions.
Origins and history
Rajma has been a part of Indian cuisine for centuries. It is believed to have originated in the Punjab region of India. Rajma was introduced to the rest of India by Punjabi immigrants. Today, it is a popular dish all over India and is enjoyed by people of all ages.
Dietary considerations
Rajma is a vegetarian dish and is suitable for people following a vegetarian or vegan diet. It is also gluten-free and dairy-free.
Variations
There are many variations of rajma, depending on the region and the cook. Some variations include adding potatoes, paneer, or cream to the dish. Some people also add garam masala or other spices to enhance the flavor.
Presentation and garnishing
Rajma can be garnished with fresh coriander leaves or chopped onions. It can also be served with a dollop of yogurt or cream on top.
Tips & Tricks
To make the dish more flavorful, soak the kidney beans overnight before cooking. You can also add a pinch of asafoetida to the dish to enhance the flavor.
Side-dishes
Rajma is usually served with rice or roti. It can also be served with naan or paratha. A side of raita or salad complements the dish well.
Drink pairings
Rajma pairs well with a variety of drinks, including lassi, chaas, or a cold beer.
Delicious Rajma recipes
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