I got the magic ingredient/ingredients from my mom that makes her Rajma so delicious.
And it doesn’t matter how many times she gave her recipe to them, they came back saying “It didn’t taste the way yours did.”Īnd then one fine day, we realized that the Rajma masala powder that she was mentioning in her recipe was a home-made one while everyone else was using the store-bought variety. Whenever anyone tasted my mom’s Rajma, they asked for its recipe. This recipe of Punjabi Rajma Masala is straight from my mums kitchen. While Punjabi rajma masala is the most well known, we in UP cooked it pretty similarly and regularly. It is comfort food for me and just writing about it makes my mouth water. It’s my mom and that dish is her Rajma Chawal. Rajma chawal or Rajma curry (kidney beans curry) with steamed basmati rice is a childhood favourite. Ask any North Indian and they will tell you how much of a nostalgia rajma chawal actually is. It is popularly eaten with chawal or rice and hence the popular recipe - rajma chawal.
” Because I know such a person for more than 3 decades. Punjabi Rajma Recipe is a purely desi and traditional recipe with red kidney beans or rajma that is filled with so many emotions and so many flavors. Do you know at least one person who makes that one dish so awesome that no matter how many times you get the recipe from them, you can never exactly replicate it? And then after you have slogged in the kitchen for an eternity, your family tastes it and says “Nah it’s not the same.
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