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Rajma Recipe

Time and servings

Nutrition

Per servings.

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About

A popular North Indian or Punjabi Curry Masala recipe prepared with kidney beans in a tomato and onion gravy base. Rajma Masala, commonly known as Rajma Curry, is a multipurpose curry that can be served as a side to rice or roti. The most common synonym associated with this curry is rice, also known as Rajma Chawal, a popular staple food. It is typically prepared for various occasions, festivals and celebrations but is not limited to it. It can be a perfect curry for lunch and dinner. The Rajma Masala Curry recipe is straightforward and has many variations across India. The most basic recipe includes pressure-cooking kidney beans in a tomato and onion gravy with basic spices and herbs. The same curry can also be prepared by adding other veggies like potatoes, cauliflower, and even different types of lentils. One of the other most popular ways is to cook kidney beans with black urad dal.

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Ingredients

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for pressure cooking:

  • 1 cup rajma / kidney beans (soaked overnight)
  • 1 tsp salt
  • 3 cup water

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for curry:

  • 2 tbsp ghee
  • 1 tsp cumin
  • 5 cloves
  • 1 black cardamom
  • 1 inch cinnamon
  • 1 javetri
  • 2 onion (finely chopped)
  • 1 tbsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tbsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 3 tomato (finely chopped)
  • 3 chilli
  • 1 tsp salt
  • ½ tsp garam masala
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

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Instructions

  1. Firstly, in a pressure cooker take 1 cup soaked rajma, 1 tsp salt and 3 cup water.
  2. Pressure cook for 5 whistles or until the rajma is cooked well. Keep aside.
  3. In a large kadai, heat 2 tbsp ghee. Add spices and saute till the spices turn aromatic.
  4. Also add 2 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.
  5. Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder. Saute till the spices turn aromatic.
  6. Further, add 3 tomato and cook till the oil separates from the sides.
  7. Now add boiled rajma, 3 chilli, 1 tsp salt and water to adjust the consistnecy.
  8. Cover and simmer for 15 minute or until the flavours are absorbed well.
  9. Mash the rajma slightly to make the gravy creamier.
  10. Also, add ½ tsp garam masala, 2 tbsp kasuri methi, and 2 tbsp coriander. Mix well.
  11. Finally, enjoy Rajma Masala Recipe with jeera rice.

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Step-by-step

1
Firstly, in a pressure cooker take 1 cup soaked rajma, 1 tsp salt and 3 cup water.
2
Pressure cook for 5 whistles or until the rajma is cooked well. Keep aside.
3
In a large kadai, heat 2 tbsp ghee. Add spices and saute till the spices turn aromatic.
4
Also add 2 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.
5
Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, and ½ tsp cumin powder. Saute till the spices turn aromatic.
6
Further, add 3 tomato and cook till the oil separates from the sides.
7
Now add boiled rajma, 3 chilli, 1 tsp salt and water to adjust the consistency.
8
Cover and simmer for 15 minute or until the flavours are absorbed well.
9
Mash the rajma slightly to make the gravy creamier.
10
Also, add ½ tsp garam masala, 2 tbsp kasuri methi, and 2 tbsp coriander. Mix well.
11
Finally, enjoy Rajma Masala Recipe with jeera rice.Punjabi Rajma Recipe

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Video

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Notes

  • Firstly, soak the rajma at least for 8 hours, or it will take a long time to cook.
  • Also, simmer the curry for at least 15 minutes to absorb all the flavors.
  • Additionally, you can use store-bought rajma masala powder instead of adding spice powders.
  • Finally, Rajma Masala Recipe tastes great when prepared slightly creamy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rajma-recipe-punjabi-rajma-masala/