Rajma’s are beautiful Red Kidney Beans which are packed with protein and serve so many health benefits that I almost put them in my superfoods bucket which gives us a good amount of iron, vitamins, fats, fiber, and carbs. They help with amazing health benefits like preventing fatty liver, reducing the risk of cancer, diabetes and glucose metabolism, etc.
I was never obsessed with Rajma growing up since they were not made quite often at my home. I think I started loving them absolutely when I was in my undergrad. I tasted them in this restaurant called Mirch Masala when I was visiting with my friends and that truly did some magic for me. Ever since then, I haven’t stopped eating them.
My take on Rajma curry is very simple with an added twist of adding herbs in ghee while all the whole spices temper. I experimented with a lot of different takes on Rajma Masala before this recipe that happened in my kitchen 4 years ago. I have been using it ever since, and it is lip-smacking delicious. If you try this recipe, I legit guarantee, you will be making it again and again. Because you just can’t have enough of Rajma Chawal! Am I right or am I right!
Vegan Rajma Masala
Want Vegan Rajma Masala? Then get it!! All you need to do is replace oil with luscious Vegan Butter. I like to use Earth Balance Vegan Butter to replace ghee in my recipes to make them Vegan!! Voila! get yourself a comforting bowl of Vegan Rajma Masala, Papad, and Rice!
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