Rajma Masala - By VahChef @ VahRehVah.com
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Rajma or Rajmah is a popular North Indian vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices and usually served with rice. red kidny beans cooked in Indian Punjabi style
Rajma Masala
www.vahrehvah.c...
Ingredients:
1 tsp chili powder
4 clove garlic and ginger paste
1 tsp ginger
4 number green chilies
3 tbsp Oil
1 number onions, finely chopped
1 cup red kidney beans
to taste Salt
3 number tomatoes small
Directions
1.Soak the red kidney beans overnight.
2.Next day, cook in a pressure cooker till done
3.Heat the oil and fry the onions for 5 minutes. add ground garam masala
Add the grounded ginger-garlic paste and chili powder and cook again for 3 minutes.
4.Add the tomato chopped or paste gr chilli to this mixture and cook until well done .
5.Add the mixture to the boiled kidney beans.
6.Add the other spices and salt according to taste.
7.Cook again till 15 min or until the rajma (kidney beans) gets nice flavor
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After searching many recipes, always come back to Vahchef's Cooking ! Salute Grandmaster !
Same
Now a days every Indian is a good cook, including me ; P All credit goes to Vahreh vah Chef
I prepared rajma almost 10 times using your recipe and I nailed it every time...Thanks to you
Wonderful.
whenever I need a recipe, I just open Vahchef because I know I can get a perfect recipe here.Thanq so much Sanjay sir
Dear chef... My first cooking inspiration was from you when i was 17... I.e. 3 yrs ago... And the first dish i ever made myself wholely was ur Khan Biryani... Till now my family and in laws have forgetten their biryani methods and follow KHAN BIRYANI only on every Eid.... I am called a great cook now in my family just because i follow ur secret recipes .. Thankyou so much for all the efforts u put to make cooking videos for us .. Lots of love... May Allah bless u with lot of prosperity, good health and love....
how ever tough the recipe is u make it very simple for us to follow esp the beginners like me..
thank u so much vahchef for making us develop passion towards cooking
Slide clips to delete themSlide clips to delete them
Sanjaygaru. You are unique.. You don't use the clichéd words like a template during your explanation.. You fill the video with substantial and useful content and tips. Thanks for making your videos
+91rummy Thanks for following. Happy cooking
Thank u so much ... i hate to cook ... but after marriage .. i had to and had no other go ... your recipes make cooking so much fun ...
Thank u so much fot making my life simple ..
May Allah bless u with the best ..
Lots of love and hugs from london ..
Thank you very much happy cooking
Sanjay garu meru Chala Baga chesaru 👌👌 brother kakinada
This guy is awesome. I have learnt almost all the dishes from him and every dish I cooked came out just perfect as wished. I am a big fan of u.
His expression after eating the food is priceless .
Try cooking to experience the same.
Vahchef - VahRehVah
Nishar Waseque p
an
Nishar Waseque y
I tried this recipe, it was just superb....... thank u chef
ramya cr Awesome.
Sanjay, I made the Curd Rice. I loved it. I eat curd rice a lot when I go on vacations to India. Thank you so much.
I used ghee instead of butter it was amazing too. Thanks vahchef..! But tell the sound guy to off the sound while u taste the food lmao...!
I actually hate cooking.. but my wife is away for couple of days & so I have to manage cooking somehow.. I am watching ur videos since few days and believe me.. it helps a lot.. I am almost a good cook now.. Thanks a lot Sanjay..
Good job so now you should give your wife a surprise by cooking her favorite dish and give her a candle light dinner to make it romantic women do like such surprises. God bless you and your family you shared a good story.
soak it over night for better results as rajma is the toughest pulse.
I tried this and came out soooo good... I learnt cuking by seein ur videos.. A big fat thanks...
Mounica M Thanks. Happy cooking
I tried this recipe sir, it came out very well! Loved the recipe... Thank you for this wonderful recipe sir!! 😊
You're all wrong. He is eating with a weird expression because its so hot. What do you think was wrong with it? Too much salt? You think someone who cooks like 20 dishes a day for years can mess up salt? Spices? I doubt it. Sorry. I'm 100% sure this dish was delicious, and if you are an experienced cook and just use your brain and study his procedure, it will be obvious to you too.
thankss.....i like to watch your videos..and cooking recipes..i tried all of them in my home..everyone appreciated..now u have become like my suggestion book ..
want to know the preparation of "chicken bharta."...i cook it at my home..but want to know yours recipe..thanks..
god bless You..
Hi Sanjay ...Thanks Soo Much for sharing this recipe .Is their no need to add coriander or turmeric powder @ all....in rajma...This is one of my favourite..dishes .....I like specially when you taste ur food in the end of the show...mmmmm yummy...Keep it going ..God Bless You....
just some info. please ignore or use as per your wish. canned rajma has nothing left in it. meaning, there is nothing in the rajma anymore. it's dead food. same for the frozen rajma that you cook and freeze. after taking it out from the freezer, there's nothing left in it anymore.
u need to change background yellow colour bro it's to dominating
maddyz maddyz
You are commenting after 9 years for him to change background ?😁
maddyz maddyz TOO , not To. 😜
@@balajik.n 🤣
Only an expert can make his job look simple. And you prove it once again Sir. Tried the recipe and there are no words to just describe the heavenly feel we all experienced. Thank you so much.
bahut badhiya ....dekhkar laga ki aap khud ko hi khane k eliye bana rahe ho...ur expression is very good...thnxk..now v r goin to try ..rest comment u ll gt later..
Always better to use fresh. Crush the Garlic to get more flavor instead of finechopping it. And then grate both Ginger and Garlic in the blender.
sanjay..u r super....
im studying cooking from u...
as a south indian i dont know any thing about northindian cooking...
and ur way of presentation is very good....i can easily understand every thing..
thank u sanjay
Hi Sanjay, i have seen in indian grocers masala powders like rajma,dalmakhani etc..but i was using a home made garam masala...what do u suggest about these various masala powders? will the taste and falvour differ?
After 13 years still you are the best. Love watching your cooking. I learned a lot from you chef. Thank you. Long live...
Awesome....very simple and delicious..I made the same a second time today ...and yes always👍Many thanks.. Gratitude
anybody know how important the pressure cooker is in preparing this dish... is there a way around cooking the beans nicely without this bulky implement?
I just realised you didn't add any turmeric. did you forget to add or thats how the dish is meant to be cooked? btw thank you for the delicious recipe.
Chef Sanjay I have a tiny question regarding the ginger-garlic paste: is it better to make a fresh batch or can I use an already made ginger-garlic paste?
whre the hell were u all this time!! Ive been in dfw for last 10yrs..my mex mo-in-law cooks beans all the time ..now i can Indianize those beans..thnx
@Dextolen - I believe he did use dried leaves, however grinded them with his palms. He does this frequently.
i like ur presentation and enthusiasm and professionalism,one point to note,dishes need to cool down a bit before it gives its real taste.
Once upon a time.... video. I use to watch vah chef videos in my small nokia x2 keypad version phone with limited data i.e 1.5 gb or 2 gb per month 😊.
Great work as always Chef! I like using virgin coconut oil, extra virgin olive oil, and sometimes ghee with your recipes. Your channel works for salty old line cooks and folks who need exact recipes. Very well presented. The fate of my soaking adzuki beans and instant pot are sorted for the evening. World saved. :D
Hi sanjay, is it okay to cook the masala in the pressure cooker then put the soaked rajma and pressure cook?? is there any difference?
Kasoori methi is MONEY. Soooo much more flavorful than powdered fenugreek! I wanted to toss out my powder after using the dried leaves.
It turned out really nice Vah chef!! I would like to say add more butter while you serve it tastes Delicious !!!
I'm cooking it today. Thanks for sharing. The ingredients in the infobox are not as in the recipe. Some are missing:
3 T oil
1 tsp cumin seeds
1 onion, very finely chopped (food processor)
1 tsp of garam masala
4 tsp garlic and ginger paste
1 C of cooking water of rajma (kidney beans)
1 ½ tsp of coriander powder
3 small diced tomatoes or tomato sauce
1 green chili
1 C rajma (red kidney beans) with some of its water
salt to taste
1 tsp chili powder
1 T kasoori methi
some butter
some fresh coriander
the expression while tasting his food preparations is amazing!!! :)
Lil oil 2 spoon
Jeera 2 tsp
Chopped onion 2
Garam masala 2 tsp
Ginger hat 4tsp
Little rajma water
1.5 coriander p tsp
3 tomato choped
2 chilli
Steam cook
Add rajma with water
Add salt
Chilli p
Qasuri methi
Lil butter
Cook for 15 min
Lil coriander leaves
@supriyashukla2006 I saw this ridiculous video only to confirm your observation. Spot on. He really seems to have messed up.
I cooked today.....so yummy.... awesome...my family liked this recipe
sooperrrrr thanks ji
Some places audio was not good ...any ways... thanks to make our life Vah re Vah.
If you are using the white rajma then 1 is fine but if ur using the dark color or red one then 2-3 will do the job.
hey delicious recipes ... whao i love all of them but can you please use spoon instead of using your hands ...
How many whistles should I pressure cook the rajma for? Should it be pressure cooked in low medium or high flame?? My Rajma never comes out soft.
how many whistles for cooking 1 cup rajma to the right extent... in 4 litre small pressure -cooker...
Superbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb ... It really came out good.. :) :)
try putting half a tea spoon of bicarbonate of baking soda, while soaking in water overnight
look at the right side under "about this video" he has clearly mentioned red kidney beans
Very nice
I tried your amazing recipe and I must say it’s just amazing. Thank you
Man this dude is still at it. Haven't seen his videos in over 8 years. Big up to you brother.
Hi i am new to cooking. I want to ask you one thing.when i add garlic in rajma or dal it smells like garlic. Especially if i keep overnight in fridge and use it next day ... Even at workplace I open the tiffin and it smells garlic. Am wondering if i use lots of garlic or I don't cook it properly. Any tips?
+Supreet Shahi Yes. You know both the possibilities. Reduce the quanity of the garlic and also cook the garlic in oil so that the raw smell is gone.
Vahchef - VahRehVah
@THIRSTYGUMS
It is called kAsuri methi in Hindi and Fenugreek leaves in English...
I love the way you enjoy eating,that it makes me also try your easy and simple made recipes.
4:08 - I have no idea what he said there.... Custard-middy powder? what?
kasturi methi powder! (fenugreek leaves) :)
Sravanti Uppaluri Ahhhhhh, thank you Sravanti. (:
Sravanti Uppaluri I would reward you with some home cooked Rajma made by a white guy. Unfortunately you will have to settle for me spooning it to my screen watching the Skittles 'Touch the Screen' cat commercial.
its kasuri meethi powder which is- dried fenugreek leaves ...
It is kasoori methi powder.. basically, dried fenugreek leaves. . It adds a lot of flavor to your north indian dishes
I made this rajma. It turned out amazing, thank you very much master chef
How many whistles can cook rajma ? Pls do let me know i wanna do this for potluck this weekend @vahchef
yummmyy..nice and simple..ȚHAŃĶŞ dear☺☺☺
Hi @vahchef how many people does this quantity serve? It looks delicious
Thanks bhai sahab Salam alaikum kaha Abhi duniya main bade dil wale hain har religion ko bara bar samajhte hain
2020 is any still watching this buring lockdown ...
Ah, the pressure cooker. Indian food would be nowhere without it.
I like that you kept all the water as well, as that's probably going to save a lot of the nutrients while using the pressure cooker means it's still being effective in destroying the hemagglutinins (which, if you didn't do, the rajma would be poisonous). Without that, you'd have to boil continuously for ages.
Though, as @skvenus mentioned as well, the canned beans are actually every bit as healthy and they're already cooked.
Nice recipe.. please upload HD videos
how many whistles for cooking rajma sir?
12 😂
Maybe 1... And see rajma cracked Lil bit or not
It took me around 15 whistles to get the rajma boiled.!!!!
2 or 3 is enough
Even after soaking and boiling my razama is hard what to do for this ?
This is my first time today to cook rajma I'm so thankful for this video i made it great...yummy thanks
Josephine Casanes Awesome. Happy cooking
Thanks,today I'll cook one of your video also chicken haleem...
Hi Sanjay...I am more interested in cooking after watching ur videos
ingredients of ur garam masala powder?that's important, isn't it,dear chef?
hey chef...... am from california what is garam masala???
Can anybody tell me what he added right after the chilli powder?
I love your recipes. Can you tell me how to make garam masala.
5:17- glass bowl in hand for rajma, 5:19-ceramic plate for rajma :P
he needs more so he changed his mind by changing the bowl....(:
Rajni kanth: Sajay summaa illa da... Sanjay thummaaaaahhhh ha ha ha ...
Thank You Sir for the simple but effective recipe 🎉!
It's not the real Punjabi Rajma recipe,
I am not saying you should do this or that. Just giving info. Take care and wish you health and wellness. Here's the basis: once you pluck something from the ground or tree or whatever, it starts to loose it's 'life force' (prana). The longer it sits out, the less prana. And then when you cook, it further looses prana (hence popularity of raw food diets). Then when you cook and eat after a few days, the prana is even less. Once you cook and then freeze or can, it's completely obliterated.
I have tried making many dishes after seeing your vedios. Everything comes out so well. Kudos to Vah Re Vah Chef. Keep it up.
Bindu Mahesh Thanks. Happy cooking
Thank you....I prepared it but unknowingly i have put little more garam masala...how to reduce the over flavouring of it?
amruta heblikar Make littel more gravy and add to it or use some lemon.
Rajma is also a Mirpuri dish and my mum put the onions in at the point of cooking the rajma and makes a tarka of ginger garlic paste, tomatoes, green chilies fried iin oil or butter and adeed to the boiled rajma.... Dont forget the green corriander no dal is ready without it... Sanjay you are brilliant I have tried alot of your receipes and loved them...
me too; i use canned organic rajma and sometimes canned organic tomatoes. but most of the spices i grow in my own garden!
Nthg different..a chef should brg somethg diff recipe
Tried ua recipe today n it came out really really delicious.. m in luv with rajma now n also before i tried sum other chef's recipes from TH-cam bt I can swear by ua recipe!!! Super awsum 👌 u really a wonderful chef
Everyday new recipe is being posted don’t miss out today’s recipe happy cooking
Tamas:-
Tamas is a quality of mind which evokes darkness, inertia, resistance and grounding.The need to stop.
Tamsic:-
The following food promotes Tamas .
Alcohol, Beef, Chicken, Fish, Pork, Eggs, Frozen food, Microwaved food, Mushroom, Drugs, Tea, Coffee, Fried food, Fried nuts.
Your are always best making all the recipe plz chef i have one request don,t eat like this ..............
Huma Nahid hahaha...
I just started cooking and had failed two times cooking rajmah ... I have already boiled it today and was just going through recipes .. this is the best .. i am gonna try to make it same way ..Simple and easy ..thanks for the video
ishan malhotra Sure. Good luck.
Thanks Vah Chef.....U R Simply Awesome....We r tamilians and never tried North Indian dishes, so
did for the first time it turned out to be best dish
I don't think he's doing it....
how long do you pressure cook the beans for? I am new to pressure cooking
Can anyone tell me that name of the green leaf that Vahrevah ground in his hand and added to the Rajma?
thank you soo much for the recipe..im a jain so i tried the recipe without onions and garlic and it turned out really great..im a much better cook now after seeing your videos..may god bless you for doing such great service for terrible cooks like me!!
hey himalay, you know i had the same argument about frozen veges being sometimes even fresher than veges from the produce aisle. and used to argue that frozen veges have been picked at the peak of their ripeness, till i found out otherwise. but a very trusted and knowledgeable friend, who knows a lot about these things, and whose judgement i trust in food matters, told me otherwise about the frozen veges. well, just writing what i know.
I wish this guy mention the amount info in his cooking.
anyway to make it for people who dont eat animal products (strict vegetarian)
Just don't add batter, everything else in the recipe is vegetarian
Best cook ."We should look for someone to eat and drink with before looking for something to eat and drink."