Anardane wale Rajma Jammu style

11 Apr Anardane wale Rajma Jammu style

Last Updated on July 31, 2021 by blessmyfoodbypayal

Anardane wale Rajma Jammu style with step wise pictorial and video method.

Vegan and gluten-free, this is the recipe wherein Rajma (red kidney beans) are cooked alongwith anardana (dry pomegranate seeds) omitting tomatoes and curd/yoghurt.

RAJMA (chawal) & SUNDAY CONNECTION

Sunday and Rajma (chawal), they are like a couple in our city. This will be one of your hardest job if you move out to look for any house where Rajma aren’t made on Sunday.

Seems that cooking rajma on sundays has become a ritual here in Jammu. Family or friends, if anyone is visiting one another for lunch and this is Sunday, you really need not to guess what’s cooking on for you.

Inspite of this being routine and regular Rajma, they still have the tendency to make you curious.

The reason behind associating rajma with Sunday is not known to anyone & it just keeps on going & going.

DIFFERENT WAYS TO COOK RAJMA

Though making Rajma is bit time taking task but it is not at all a tedious task.

Rajma are made using regular ingredients available in every kitchen. Most commonly, there are two different ingredients which are used in making Rajma i.e. tomatoes or curd/yoghurt, though making process remains the same.

This depends on your choice and liking or at times on the availablity of ingredients that what type of rajma you are going to make.

We usually make rajma with tomatoes and the recipe of the same is available in the blog too. Click on  Jammu Rajma Masala to get the recipe.

However on few moments, we have used curd instead of tomatoes.

Do note that out of 3 ingredients i.e. tomatoes, curd and anardana, you must choose only one ingredient at a time.

ABOUT ANARDANE WALE RAJMA

Making Rajma with Anardana was in our wishlist since long but the recipe wasn’t taking up a shape for no reason. And this is the first time we have cooked Rajma with Anardana.

I have seen my mother making them quite often and even when I used to visit my relatives in village, they make it this way only.

But during the entire period of 16 years of my marriage, I never made or ate them.

As this recipe is from the archives of time, I have tried to keep it very traditional.

No, no, nothing special is done in making process or ingredients, but I have purchased new pestle (mortar I already had) to crush anardana and green chillies.

Though it could be done in electric blender but using a mortar and pestle really lets you get connected & feel for your food, and as such you love to immerse yourself in cooking.

Also this ancient device for milling by pounding makes every bite of your food dynamic by leaving a rustic texture instead of homogenous paste.

PRIME INGREDIENTS USED

RAJMA/RED KIDNEY BEANS : Rajma is the main ingredient in this recipe. You can use any Rajma easily available to you, whether in nearby stores or online.

Here we are using Bhaderwahi Rajma. Bhaderwah is a beautiful town in Jammu region of UT of Jammu and Kashmir. Rajma from bhaderwah are world famous.

These Rajma are deep red and their size is little smaller than the standard ones. They gets cooked quickly and having a sweet nuttier taste.

ANARDANA : Anardana is nothing but the dried pomegranate seeds. Having a tangy taste, it is used as a souring agent in many of the Indian dishes and chutneys like anardana chutney.

ONION PASTE : Onion paste or puree is made by just blending 2-3 onions in a blender. If you are finding difficulty in make a smooth paste, add a bit of water and churn.

If you are thinking whether I can use chopped onion or not, then ofcourse you can. But paste will give a base and thickness to your Rajma, which otherwise, you get from tomatoes or curd.

GINGER & GARLIC : Rajma are quite gassy by nature so cut short that impact, ginger and garlic are must. If you have any restrictions in using garlic, skip that. But don’t forget to add ginger.

OTHER SPICES: The other spices used in making Rajma are very basic and common in every indian kitchen.

ALSO SEE

• Authentic jammu rajma masala recipe
• nadru yakhni (lotus stem curry)
• Jammu wale chole (pindi chole)
• Black eyed peas recipe (rongi recipe)
• Green peas and potato curry (aloo matar)

Step wise pictorial recipe of Anardane wale Rajma Jammu style

WASHING & SOAKING RAJMA

1. Wash Rajma very well under running water.
2. Transfer them into a big bowl & add water about 2-3 inches above Rajma. Also add salt.
3. Cover the bowl with a lid and let Rajma soaked for about 7-8 hours or overnight.

BOILING OF RAJMA

1. After 7-8 hours or in the morning, drain water from rajma and transfer rajma into a pressure cooker.
2. Add water, ginger, garlic and salt.
3. Pressure cook for 8-10 whistles.

MAKING OF ANARDANA PASTE

1. Till the time Rajma are boiling, prepare the anardana paste.
2. Take a mortar and add washed anardana in it. Start crushing it with the  pestle. Alternatively you can use electric grinder.
3. Add spoonfuls of water if finding difficulty in making the paste.
4. Also add green chillies and also crush them with anardana.
5. Anardana paste should be little coarse. Keep aside.

COOKING RAJMA

1. Take a pan and add oil in it.
2. Add bay leaf, cumin seeds, green Cardamoms, black Cardamom, cinnamon and cloves. Saute till cumin splutter.
3. Now add onion paste and let it cook till onion paste turns thick and start leaving the sides of the pan.
4. Add red chili powder, turmeric powder, coriander powder and garam masala. Saute.
5. Transfer boiled Rajma from pressure cooker to pan.
6. Add the anardana paste and kasuri methi. Let Rajma simmer for 5 minutes on low heat.
7. Lastly add a little more garam masala and coriander leaves.
8. Anardane wale Rajma are ready.

Enjoy hot.

NOTES

If you haven’t added ginger and garlic while boiling rajma, these both these ingredients can be added later before adding onion paste. In such a case, better use ginger garlic paste or crushed ginger garlic.

Anardane wale Rajma Jammu style – recipe card

Anardane wale Rajma Jammu style

blessmyfoodbypayal

Vegan and gluten-free, this Anardane wale Rajma Jammu style recipe wherein Rajma (red kidney beans) are cooked alongwith anardana (dry pomegranate seeds) and using omitting tomatoes and curd/yoghurt.

5 from 8 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian, Jammu

Servings 4

Equipment

• Pressure Cooker

Ingredients

  

FOR WASHING & SOAKING RAJMA

• 1 cup Rajma/red kidney beans 250 grams
• 1 tsp salt
• water for washing Rajma
• Water for soaking Rajma

FOR BOILING RAJMA (in Pressure cooker)

• Soaked Rajma water drained
• Salt to taste
• 1 tbsp ginger grated
• 5-7 Garlic cloves
• 5 cup water

FOR PREPARING ANARDANA PASTE

• 5 tbsp Anardana/pomegranate seeds 50 grams
• 4 green chillies
• 2-3 tbsp water

FOR COOKING RAJMA

• Boiled Rajma
• Anardana paste
• 2 tbsp Oil
• 1 bay leaf
• 1 tsp cumin seeds
• 2 green cardamoms
• 1 black cardamom
• 1 inch stick of cinnamon
• 2 cloves
• 1 cup onion paste/puree
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp dry fenugreek leaves/kasuri methi
• 2 tbsp coriander leaves/cilantro

Instructions

 

WASHING & SOAKING RAJMA

• wash Rajma very well under running water.
• Transfer them into a big bowl & add water about 2-3 inches above Rajma. Also add salt.
• Cover the bowl with a lid and let Rajma soaked for about 7-8 hours or overnight.

BOILING OF RAJMA

• After 7-8 hours or in the morning, drain water from rajma and transfer rajma into a pressure cooker.
• Add water, ginger, garlic and salt.
• Pressure cook for 8-10 whistles.

MAKING OF ANARDANA PASTE

• Till the time Rajma are boiling, prepare the anardana paste.
• Take a mortar and add washed anardana in it. Start crushing it with the pestle. Alternatively you can use electric grinder.
• Add spoonfuls of water if finding difficulty in making the paste.
• Also add green chillies and also crush them with anardana.
• Anardana paste should be little coarse. Keep aside.

COOKING RAJMA

• Take a pan and add oil in it.
• Add bay leaf, cumin seeds, green Cardamoms, black Cardamom, cinnamon and cloves. Saute till cumin splutter.
• Now add onion paste and let it cook till onion paste turns thick and start leaving the sides of the pan.
• Add red chilli powder, turmeric powder, coriander powder and garam masala. Saute.
• Transfer boiled Rajma from pressure cooker to pan.
• Add the anardana paste and kasuri methi. Let Rajma simmer for 5 minutes on low heat.
• Lastly add a little more garam masala and coriander leaves.
• Anardane wale Rajma are ready.
• Enjoy hot.

Notes

If you haven't added ginger and garlic while boiling rajma, these both these ingredients can be added later before adding onion paste. In such a case, better use ginger garlic paste or crushed ginger garlic.

Keyword jammu rajma masala, Rajma recipe