Punjabi Rajma Masala

Punjabi Rajma Masala


Rajma masala is most commonly known as a comfort food. The flavors are subtle yet very fulfilling. Usually paired with boiled rice, also known as Rajma Chawal is quite popular throughout India. Rajma/ red kidney beans are known to have been brought to India from Mexico. This North Indian dish is a staple on weekends, weddings etc.

The recipe doesn't involve many ingredients, mostly basic ingredients that are available in every Indian kitchen. If you reduce the amount of ghee used, it becomes a healthy dish too. This is such an energy packed dish. Red kidney beans are an excellent source of protein. Soaking the kidney beans, helps the beans to cook faster and helps our body to absorb the minerals more easily.

I like my gravy in a fine paste form, but here I demonstrate the onions being chopped, if you like Rajma masala with a fine texture, you may blend the onions too. I have paired the Rajma masala with Jeera rice, you may enjoy with boiled rice, roti etc.



Ingredients : (2 people)

  • 1/2 cup Rajma/ red kidney beans, soaked for 6-8 hours or overnight (Reserve stock water)
  • 1 tbsp Ghee/ clarified butter
  • 1 tsp Ginger garlic, crushed using mortar and pestle
  • 1 medium Onion, chopped finely or pureed 
  • 1 1/2 Tomatoes, pureed
  • 1 tsp Kashmiri Chilli Powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 3/4 tsp Garam masala powder
  • Salt, as required
  • 1/2 tsp Dried Fenugreek leaves
  • Coriander leaves, chopped
  • 1/2 tsp Sugar/ honey
  • Lemon wedges, garnish

Instructions:

  1. Wash and soak the rajma/ red kidney beans for 6-8 hours or overnight.Pressure cook for 1 whistle, let the pressure stay for 5 minutes and place the cooker under running water and slowly remove whistle and lid.

  2. In a kadai, add in your ghee and crushed ginger garlic, Sautee until raw aroma disappears.
  3. Add cumin powder and sauté for 30 seconds. Add your finely chopped onions/ pureed onion and add salt, helps the onion to become translucent quickly.
  4. Add spices like turmeric powder, Kashmiri red chilli powder, coriander powder and garam masala powder, Sautee for few seconds.
  5. Next, add in the tomato puree and cook well, until water evaporates.

  6. Next add in the cooked kidney beans, add rajma stock water, salt, dried Fenugreek leaves, and chopped coriander leaves.
  7. Cover with lid and cook for 5-10 minutes on low flame, until all masala gets married with the Rajma well.
  8. Check if gravy requires more stock water or salt and add as required.
  9. Finaly serve the Rajma masala in a bowl, and garnish with chopped coriander leaves and lemon wedges.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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