How to Make Paneer Rajma

How to Make Paneer Rajma/Red Kidney Beans with Paneer

Today I am going to share a palatable and nutritious recipe; How to Make Paneer Rajma/Red Kidney Beans with Paneer, which can go well with rice, roti, poori, or paratha. The boiled kidney beans/rajma are simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and added with Paneer finished in a warm, spicy, cumin, coriander flavored sauce and this How to Make Paneer Rajma.

Equipment used

1. Pressure cooker
2. Mixing bowl
3. Spatula
4. Small pan
5. Kadai

Ingredients

1. Rajma/kidney beans- 1 cup/125 gm
2. Cardamon-2
3. Cinnamon-1/2 inch stick
4. Peppercorn-5
5. Cloves-2
6. Paneer-10 cubes
7. Onion (chopped)-2
8. Tomato (chopped)-1
9. Ginger-garlic paste-1 tbsp
10. Turmeric powder-1/2 tbsp
11. Coriander powder-1 tbsp
12. Cumin powder -1/2 tbsp
13. Bay leaves-2
14. Red chili powder-1/2 tbsp
15. Oil-2 tbsp
16. Ghee-1 tbsp
17. Chopped Coriander leaves-2 tbsp
18. Salt to taste

How to Make Paneer Rajma/Red Kidney Beans with Paneer

Take a pressure cooker, and add the overnight soaked kidney beans/rajma

Then add bay leaves and salt to taste

Now pour the water

Close the lid of the cooker and go for one whistle on low flame

After releasing the pressure open the lid of the cooker and check the rajma

Heat oil in a Kadai, and add the whole spices

Now add the chopped onion and sauté them till they become soft and translucent

Add the ginger-garlic paste and stir them for a minute

Add chopped tomato and sauté them till they become soft

Now add salt, turmeric powder, red chili powder, cumin, and coriander powder and stir them continuously till the raw smell of the spices goes off.

Then add the boiled rajma along with the liquid/water and mix them well

Heat ghee in a small pan, then add the paneer cubes and fry them till the color changes to light brown

Now spread the paneer cubes over the rajma gravy and mix them well

Transfer them to a serving bowl, sprinkle the chopped coriander leaves, and serve hot with Jeera rice.

How to Make Paneer Rajma

The boiled kidney beans/rajma are simmered in a thick gravy made with tomatoes, onions, garlic and ginger and added with Paneer finished ina warm, spicy, cumin, coriander flavored sauce and this How to Make PaneerRajma.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Calories

Equipment

• pressure cooker
• Spatula
• mixing bowl
• blender
• A kadai or a fry pan
• Small pan

Ingredients

  

• 1 cup Rajma/Kidney beans/ 125 gm
• 2 Cardamom
• 1/2 inch  Cinnamon Stick
• 2 Cloves
• 5 Peppercorn
• 10 cubes paneer
• 2 onion, chopped
• 1 tomato (chopped)
• 1 tbsp  ginger-garlic paste
• 1/2 tbsp  turmeric powder
• 1 tbsp Coriander Powder
• 1/2 tbsp cumin powder
• 1/2 tbsp red chili powder
• 2 bay leaves
• 2 tbsp oil
• 1 tbsp ghee
• 2 tbsp Chopped coriander leaves
• salt

Instructions

 

• Take a pressure cooker, and add the overnight soaked kidneybeans/rajma
• Then add salt to taste
• Now add the bay leaves and pour water
• Close the lid of the cooker and go for one whistle in lowflame
• After releasing the pressure open the lid of the cooker andcheck the rajma
• Heat oil in a kadai, and add the whole spices
• Now add the chopped onion and sauté them till they becomesoft and translucent
• Add the ginger-garlic paste and stir them for a minute
• Add chopped tomato and sauté them till they become soft
• Now add salt, turmeric powder, red chili powder, cumin andcoriander powder and stir them continuously till the raw smell of the spices goof offf.
• Then add the boiled rajma along with the liquid/water andmix them well
• Heat ghee in a small pan, then add the paneer cubes and frythem till the color changes to light brown
• Now spread the paneer cubes over the rajma gravy and mixthem well
• Transfer them to a serving bowl, sprinkle the chopped coriander leaves and serve hot with Jeerarice.

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