11 December, 2015
Punjabi Rajma Masala Recipe
Date – 26.11.2016
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
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
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.
To make it more flavorful you can add kasuri methi too.
Soak the rajma
Add salt, turmeric and water, boil
These are the ingredients
Heat oil, add cumin
Add green chilli
Add Ginger- garlic, saute
Add chopped onion, saute till light brown
Add spice powders and garam masala
Add tomato paste
Cook till oil separates
Place cooked Rajma with with water (do not throw water)
Cover with the lid and cook for 10 to 15 mins in low flame
After 10 to 15 mins add chopped coriander and switch off the flame
Rajma is ready to eat.