Rājmā or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.
Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttarakhand and the Jammu region of Jammu and Kashmir. Rajma Chawal served with chutney of Anardana is the famous dish of Peerah, a town in Ramban district of Jammu & Kashmir.
The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis.[4] Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal.
Rajma Masala is a popular dish in the Northern states of India. The Punjabi way of cooking Rajma Masala is to soak the kidney beans overnight in water, cook them in a pressure cooker and then mix in bhuna masala made with chopped onions, diced tomato, ginger, garlic and a milieu of spices including cumin, coriander, turmeric, garam masala and chili powder.
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