BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)
Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version is inspired by it, but deviates from tradition in several ways. First, it lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you've got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. But you can try the same technique with different beans, from chickpeas to cannellini. Eating the dish with a side of yogurt or a glug of cream is common, but it's also a treat with a little melted cheese, the edges browned in the pan. Use what you've got. Serve the rajma over rice, ideally, but if you're in a pinch, a side of hot flour tortillas or even buttered toast will make it into a delicious meal.
Provided by Tejal Rao
Categories dinner, beans, one pot, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
- In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
- While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
- Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
- Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
- Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
- When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
PUNJABI RED BEANS
from "5 spices, 50 dishes" by ruta kahate. you must soak the red beans in cold water for 8 hours or overnight.
Provided by hannahactually
Categories Beans
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- drain beans and place in large saucepan. add 4 c water and bring to boil. reduce heat to simmer, cover, and cook until beans are very soft, about 1 hour.
- meanwhile, heat oil in medium skillet and saute onion until it is well browned. add garlic, ginger, and turmeric and stir for 2-3 minute add tomato puree, coriander, and cumin, and simmer until sauce is thick. stir this sauce into the pot of beans when they are tender, and add the chiles and salt.
- simmer, uncovered, for another 15-20 min to allow flavors to meld. stir in butter if using.
- this dish tastes best the day after it's made. reheat gently over medium heat to serve.
Nutrition Facts : Calories 221.3, Fat 11.2, SaturatedFat 0.8, Sodium 1393, Carbohydrate 25.5, Fiber 6.4, Sugar 5.2, Protein 7
RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)
This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.
Provided by duonyte
Categories Curries
Time 11h15m
Yield 10 cups
Number Of Ingredients 17
Steps:
- Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
- Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
- If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
- Stir in cilantro and serve over rice.
- Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
- Use a 3 1/2 quart slow cooker if making half the quantity.
Nutrition Facts : Calories 203.7, Fat 1.1, SaturatedFat 0.2, Sodium 1426.2, Carbohydrate 37.3, Fiber 9.5, Sugar 2.4, Protein 13.1
PUNJABI RAJMA (KIDNEY BEANS)
This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
Provided by Shalabhanjika
Categories Beans
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
Nutrition Facts : Calories 353.4, Fat 8.4, SaturatedFat 1.1, Sodium 1193.5, Carbohydrate 53.9, Fiber 17.4, Sugar 6, Protein 19.2
More about "punjabi red beans recipes"
HOW TO MAKE RAJMA (PUNJABI RED BEANS) - SOUTHERN LIVING
From southernliving.com
Author Cheetie KumarTotal Time 2 hrs 30 mins
- Place beans in a medium bowl or saucepan; add cold water as needed to cover 2 inches above beans. Cover and refrigerate 8 hours or overnight. Drain.
- Bring drained beans, 8 cups water, and 1 teaspoon of the turmeric to a boil in a large saucepan over high. Reduce heat to medium; simmer, stirring occasionally, until beans are tender but still hold their shape, 1 hour, 15 minutes to 1 hour, 30 minutes, stirring 2 teaspoons of the salt into bean mixture during final 30 minutes of cook time.
- While beans cook, heat 3 tablespoons of the ghee in a large heavy-bottomed saucepan over medium until very fragrant, about 3 minutes. Add onion, 1/2 teaspoon of the salt, and (if using) black cardamom pod; stir to coat. Reduce heat to medium-low. Cook, stirring occasionally, until onion just begins to turn golden brown in spots, about 10 minutes. Reduce heat to low; add ginger, serrano chile, and remaining 1 tablespoon ghee. Cook, scraping bottom of pan to loosen browned bits, until onion is caramelized and crisped in spots, 10 to 14 minutes. Add garlic; cook, stirring often, until slightly softened, about 2 minutes.
- Add 1/2 cup water to onion mixture, scraping bottom of pan to loosen browned bits. Cook over low, stirring occasionally, until water evaporates and onion starts to sizzle in remaining pan drippings, 5 to 15 minutes. Repeat process using additional 1/2 cup water.
PUNJABI-STYLE RED BEAN STEW “RAJMA” RECIPE - RECIPES.NET
From recipes.net
5/5 (2)Total Time 2 hrs 10 minsCategory StewCalories 272 per serving
BEST PUNJABI RAAJMA MASALA – RED KIDNEY BEANS CURRY
From rajskitchen.com
PUNJABI RED BEANS | VEGGIE EASY
From veggieasy.com
THE INDISPUTABLE KING OF BEAN DISHES - THE NEW YORK TIMES
From nytimes.com
RAJMA CHAWAL RECIPE - RED BEANS RECIPE - YUMMY …
From yummyindiankitchen.com
RED BEAN CURRY | RED CHORI CURRY | LAL CHORI CURRY - YOUTUBE
From youtube.com
PUNJABI RAJMA MASALA INSTANT POT RECIPE - RED KIDNEY BEAN VEGAN …
From simplyvegetarian777.com
HOW TO MAKE RAJMA CHAWAL | PUNJABI STYLE RAJMA CHAWAL | RED …
From youtube.com
PUNJABI RAJMA MASALA RECIPE - RAJMA CHAWAL BY ARCHANA'S KITCHEN
From archanaskitchen.com
SPICY PUNJABI RED KIDNEY BEAN STEW RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC PUNJABI RAJMA RECIPE | PUNJABI STYLE RAJMA | CHEF …
From youtube.com
RECIPE OF BOBBY FLAY AUTHENTIC PUNJABI RED BEANS N RICE
From recipearea.netlify.app
RAJMA CHAWAL RECIPE PUNJABI, RED BEANS RECIPE
From foodhousehome.com
PUNJABI RED BEANS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUNJABI RAJMA MASALA (KIDNEY BEANS CURRY) - SPICE UP …
From spiceupthecurry.com
You'll also love