Chole Rajma Mix sabji is a spicy and mouthwatering recipe which is highly nutritious and delicious too. Ideally advisable to have this for lunch, as kidney beans are healthy but at the same time acidic too.
Things to be taken care while making rajma is that the kidney beans have to be cooked very well. They should melt in your mouth when you bite into them offering no resistance. Consider soaking chole and rajma for 5 – 6 hours or overnight.
This recipe of chole rajma mix goes well with rice and different Indian breads like roti, paratha or naan.
You may also like the recipe of Chole and Rajma as well.
Step-by-Step Spinach Chole Rajma mix Recipe :
Step 1 : Rinse the chole and rajma properly under running water. Soak them into 5 cup boiling water for 5 – 6 hours or overnight.
Step 2 : Collect all dry spices – black tea, cloves, cardamom, black pepper, cinnamon in one small cotton cloth and make a small size packet of it.
Step 3 : In a pressure cooker add overnight soaked chole- rajma, small packet of spices, 1 tsp salt and 4 cup water.
Step 4 : Pressure cook them for 7 – 8 whistles or till get cooked on medium flame. After that keep it on slow flame for 7 – 8 minutes.
Step 5 : Once chole and rajma get cooked completely, drain the water and keep it aside.
Step 6 : Meanwhile, make a paste of onion. Same way make a paste of tomato. Make a paste of ginger, garlic and green chilies. Keep all paste aside.
Step 7 : Heat ghee and oil in one non-stick pan.
Step 8 : Add cumin seeds, bay leaf and dry red chili when oil is medium hot.
Step 9 : When cumin seeds start to crackle, add hing and ginger-garlic-chili paste. Saute them on slow flame for 1 minute only.
Step 10 : Add onion paste. Sprinkle some salt. Saute till onion paste starts to turn into brown color.
Step 11 : Add tomato paste. Add salt, turmeric powder, red chili powders, coriander powder and garam masala. Mix well and cook till oil starts to get released from sides.
Step 12 : Add boiled chole and rajma. Mix well. Cook for 2 – 3minutes.
Step 13 : Add water according to need. You can add the water which is drained from chole and rajma.
Step 14 : Cook for 7 – 8 minutes. At last turn off the flame. Add fresh cream and kasuri methi.
Step 15 : Mix well and the delicious chole rajma mix is ready to serve.
Step 16 : Garnish the chole rajma mix with some onion rings and lemon wages.
Step 17 : Serve warm chole rajma mix with roti, paratha, naan, kulcha or any type of Indian bread.
- ½ cup chole
- ½ cup rajma ( kidney beans )
- 5 cup water
- 4 cup water
- 1 tsp salt
- 1 tsp black tea leaves
- 5 cloves
- 5 black pepper corns
- 3 cardamoms
- 2 inch cinnamon stick
- 3 small onions
- 4 medium tomatoes
- 5 – 6 garlic cloves
- 1 inch ginger
- 1 – 2 green chilies
- 1 tbsp oil
- 1 tbsp ghee
- 1 bay leaf
- 1 dry red chili
- ½ tsp cumin seeds
- Pinch of asafetida ( hing )
- 1 tsp red chili powder
- 1 tsp kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp fresh cream
- ½ tsp kasuri methi
- Salt according to taste ( approx 1 – 1 ½ tsp )
- Fresh coriander leaves
- Rinse the chole and rajma properly under running water. Soak them into 5 cup boiling water for 5 – 6 hours or overnight.
- Collect all dry spices – black tea, cloves, cardamom, black pepper, cinnamon in one small cotton cloth and make a small size packet of it.
- In a pressure cooker add overnight soaked chole- rajma, small packet of spices, 1 tsp salt and 4 cup water.
- Pressure cook them for 7 – 8 whistles or till get cooked on medium flame. After that keep it on slow flame for 7 – 8 minutes.
- Once chole and rajma get cooked completely, drain the water and keep it aside.
- Meanwhile, make a paste of onion. Same way make a paste of tomato. Make a paste of ginger, garlic and green chilies. Keep all paste aside.
- Heat ghee and oil in one non stick pan.
- Add cumin seeds, bay leaf and dry red chili when oil is medium hot.
- When cumin seeds start to crackle, add hing and ginger-garlic-chili paste. Saute them on slow flame for 1 minute only.
- Add onion paste. Sprinkle some salt. Saute till onion paste starts to turn into brown color.
- Add tomato paste. Add salt, turmeric powder, red chili powders, coriander powder and garam masala. Mix well and cook till oil starts to get released from sides.
- Add boiled chole and rajma. Mix well. Cook for 2 – 3minutes.
- Add water according to need. You can add the water which is drained from chole and rajma.
- Cook for 7 – 8 minutes. At last turn off the flame. Add fresh cream and kasuri methi.
- Mix well and the delicious chole rajma mix is ready to serve.
- Garnish the chole rajma mix with some onion rings and lemon wages.
- Serve warm chole rajma mix with roti, paratha, naan, kulcha or any type of Indian bread.
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