July 14, 2004
Rajma is a traditional Indian curry made of red kidney beans. A great source of protein - and a wonderfully tasty vegetarian dish that can be cooked really quickly - and is versatile enough to be served with either rice, roti, naan/pitta-bread - or even toast!
To learn how to cook this tasty dish - click here.
Posted by jag at July 14, 2004 10:45 PM
Rajma..manna from heaven
Good to c u behind the camera ..in kitchen. .I was eagerly waiting for one of ur delicious recipes. And they r so colorful to watch . Not to forget mouth-watering
And Iam gonna try this at home today. Thnk Q
The potatoes remind me of the Vindaloo. I cook my vindaloo without the potatoes. I use coconut milk so it is more something like “viceroy chicken”? My goal is to make it hot as hell. Washing it down with Pimms and gingerale.
i don’t think that i know anyone else in cyberspace who shoots food as well as u do:)
Bugs: you really do like your vindaloo fiery hot don’t you! :-)
The rajma looks lively and tasty that one would just be tempted to run to the kitchen and start to cook. If only mine would look like your. Thanks for putting up all the wonderfully done dishes.
hi, i just wanted to tell u that i tried most of your dishes, rajma, mutter paneer, and most of chicken dishes.. and its AWESOME!!! and actual photos are simply an added bonus… thanks for sharing your great dishes :)
Hi Kay - and many thanks for your kind comments! I’m so glad that you tried some of them - and so glad that you liked them too!
This preparation dosen’t look the way it should be did try but was far away from the original one please do not mind but this is true.
Hello Kedar-Ji - I do not mind your feedback at all. I am sorry to hear that this method is not the same as you expected for Rajma - I am simply following my Mother’s method - it may not be the traditional Rajma as you know it - but maybe just a simple Punjabi variation. Still - I am humbled by your expertise! I have checked out your pages and look forward to some methods from the expert!
its wonderful presentation.i appreciate your interest in taking photographs and working on details on the presentation of this dish.