Punjabi rajma recipe ( How to make rajma masala )
Rajma recipe is one of the delicious vegetarian curry dishes in India, where boiled red rajma dal or kidney beans are slowly cooked in spicy tomato onion gravy flavour with a few Indian spices. Here is the step-by-step instructions on how to make rajma masala.
Ingredients
Ingredients For Rajma Masala
- 150 grams rajma[kidney beans]
- 1 tbsp salt [adjust as per need]
- 1 liter water[adjust as per need]
- 4 tbsp butter
- 1 small bay leaf
- 1 tsp cumin seed
- 3 to 4 onions puree.
- 5 to 6 tomato puree
- 1/2 tbsp chopped ginger garlic
- 2 to 3 chopped green chili
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1/2 tsp coriander powder
- 1 tsp kasuri methi
- 3 tbsp coriander leaves
- 60 ml cream for garnish
Instructions
- How to make rajma masala
- At first, for making the rajma recipe wash thoroughly red rajma dal or kidney beans in water.
- Then soaked them in sufficient water for at least 10 to 12 hours, until they absorb water and becomes larger.
- After that pour the soaked rajma into a pressure cooker, additionally sprinkle a pinch of salt and pressure cook for 3 to 4 whistles in medium to high flame.
- After that check whether rajma beans mashy or not, if not give another 2 whistles.
- Now cut tomatoes into quarter shape, also deseed tomatoes and make separate pure from them.
- Now for making rajma masala add a few tablespoons of butter in a large Kadai melt it on low flame.
- Then add some whole spices including 1 small bay leaf,1/2 tsp cumin seed, and saute in low flame.
- Next, add chopped ginger garlic and saute on low flame for another 1 min.
- After that add onion paste, chopped green chili, saute in medium flame until onions become slightly golden brown.
- Now pour tomato puree mix it properly with the rest of the ingredients for another 2 to 3 min on medium to low flame.
- Also sprinkle turmeric powder, red chili powder,garam masala powder, coriander powder, and a pinch of salt.
- Gently mix all the spices in this buttery tomato-onion puree.
- Saute up to 10 to 12 min in medium to low flame until the gravy thickens and leaves the side of the pan.
- Now add boiled rajma beans,400 ml water and mix it properly with the rest of the spices.
- Then cover the pan and simmer this rajma curry for 20 to 25 min. in low flame.
- At this stage check whether rajma is cooked and becomes soft, otherwise pour more water and cook further.
- Now, sprinkle a teaspoon of Kasuri methi, coriander leaves mix it properly.
- If you using cream just like a restaurant-style rajma recipe add now gently mix, make sure the flame is low.
- Finally, serve this delicious punjabi rajma recipe with chawal or rice, naan, pulao, jeera rice whatever you like.
Notes
Rajma Recipe Note
- If you are using canned kidney beans make sure use only 2 cans, drain the liquid from it, and rinse them in sufficient water before adding the rajma masala mixture.
- If you are using large potatoes cut them in ¼ the size which helps to cook them properly.
Nutrition
Serving: 4g | Calories: 360kcal | Carbohydrates: 49g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1971mg | Fiber: 10g | Sugar: 25g