Home / main course / Punjabi Rajma Masala Recipe
11 December, 2015

Punjabi Rajma Masala Recipe

Posted in : main course, north indian curry on by : nrdubey Tags: , ,

Date – 26.11.2016

About Recipe

Punjabi rajma masala is a most popular recipe of north indian cuisine. It is best served with steamed rice but at our home we like to have it with chapati too. So try this my style rajma masala and share your feedback.

Soaking time – 7 -8 hours

Pre time – 10 mins

Cooking time – 45 mins

Cuisine – pujabi /north indian

Recipe type – main course

Serve – 3 to 4

 

Ingredients

Rajma (kidney beans) – 1 cup

Onion – 1 big (finely chopped)

Tomato – 2 or 3 big (make puree)

Ginger-garlic – 2 tbsp, paste or crushed

Green chillies – 2-3 (chopped)

Cumin/jeera – ½ tsp

Red chilli pwdr – ½ tsp

Turmeric – ½ tsp

Coriander pwdr – 2 tsp

Garam masala – ½ tsp (better use home made)

Salt – as per taste

Oil or butter – 2 to 3 tbsp

Fresh coriander leaves – 2 tsp (chopped)

Water – 4 cups or as needed

 

Method

Rinse and soak rajma in enough water for 7 to 8 hours or over night.

Next day, drain the water and pressure cook rajma + 4 cups of water, add some salt too.

For pressure cook, after 1 whistle keep the flame low for 10 mins.

When pressure cooker settles down on it own, press rajma with the fingers where it gets cook or not.

Now heat oil or butter (or use both half half) in a pan, add cumin, let crackle.

Now add ginger-garlic paste or crushed and green chillies fry them for a minute or till the smell goes off.

Now add chopped onion, saute till light brown.

Now add red chillli, turmeric,coriander pwdr and garam masala. Fry for few seconds.

Add tomato paste or puree, now cook this masala till oil become separate from the masala.

Now place the cooked rajma with water in kadai, adjust salt and cook it for 10 to 15 mins in low flame with closed lid.

After 10 to 15 mins the gravy thickens slightly, it should not be watery.

Now add chopped coriander leaves and switch off the flame.

Punjabi rajma masala is ready. Serve hot with steamed rice, chapati or naan.

 

Tip

To make it more flavorful you can add kasuri methi too.

 

In Short

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Soak the rajma

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Add salt, turmeric and water, boil

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After boiling

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These are the ingredients

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Heat oil, add cumin

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Add green chilli

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Add Ginger- garlic, saute

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Add chopped onion, saute till light brown

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Add spice powders and garam masala

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Add tomato paste

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Cook till oil separates

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Place cooked Rajma with with water (do not throw water)

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Cover with the lid and cook for 10 to 15 mins in low flame

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After 10 to 15 mins add chopped coriander and switch off the flame

Rajma is ready to eat.

 

 

 

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