Punjabi Rajma masala/ Rajma curry
Rajma is a popular north indian vegetarian curry consisting of red kidney beans in a thick spicy gravy which is eaten either with naan, chapati or steamed rice. Beans is complex carb and rich in fibre which helps in lowering cholesterol levels. So lets see how to make this simple and delicious recipe.
Preparation time: 20 mins
Cooking time: 30 minsServing: 4
Ingredients needed:
1.) Boiled Rajma - 1 bowl
2.) Onion - 3/4 cup onion puree
3.) Ginger and Garlic paste - 1 teaspoon
4.) Tomato puree - 1/2 cup
5.) Turmeric powder - 1/2 teaspoon
6.) Red chilli powder - 1 teaspoon
7.) Garam masala powder - 1 teaspoon
8.) Rajma masala - 1 tablespoon
9.) Salt - as per taste
10.) Oil - 3 tablespoon ( I have used mustard oil)
11.) Coriander powder - 1 tablespoon
12.) Green chilli - 1 (optional)
13.) Water - as required
14.) Coriander leaves - few for garnishing
Preparation:
1.) Wash red kidney beans 2-3 times in water, then soak it in 2 cups of warm water for 6-7 hours.
2.) Once soaked, add 1/2 tsp of salt into it, if you want to pressure cook the beans first, do it for 3-4 whistles on medium high flame with 2 cups of water.
3.) Set aside the beans on a plate. Do not drain off the water, we will use the same water while cooking the beans.
Preparation:
1.) Wash red kidney beans 2-3 times in water, then soak it in 2 cups of warm water for 6-7 hours.
2.) Once soaked, add 1/2 tsp of salt into it, if you want to pressure cook the beans first, do it for 3-4 whistles on medium high flame with 2 cups of water.
3.) Set aside the beans on a plate. Do not drain off the water, we will use the same water while cooking the beans.
Method of Cooking :
1.) Heat oil in a pan/ pot. Add onion puree and ginger garlic paste, saute it for few mins on a medium flame until raw smell of garlic goes away and onion puree turns transparent. ( here colour of gravy is yellow due to mustard oil).
1.) Heat oil in a pan/ pot. Add onion puree and ginger garlic paste, saute it for few mins on a medium flame until raw smell of garlic goes away and onion puree turns transparent. ( here colour of gravy is yellow due to mustard oil).
2.) Now add spice powder turmeric, red chilli, garam masala, coriander powder, salt and mix it well. Allow it to cook for 5 mins.
3.) Further add tomato puree and rajma masala, mix it well and cook for another 5 mins until raw smell of tomatoe goes away.
4.) Add 2-3 tablespoon of water( if masala begins to burn) and green chilli, cook the masala on medium flame until oil gets separated from it.
5.) Finally add kidney beans and 1/2 cup of boiled kidney beans stalk which we have saved earlier. Adjust the salt and other spices if needed. Cover the lid and cook it for 10 mins.
6.) Garnish it with coriander leaves and serve it hot with naan, roti or rice. Enjoy 😊.
Note - : If the beans are not completely cooked, pressure cook it for 2-3 whistles.
Thank you for reading.Enjoy more recipes on my blog and please comment below each recipe for feedback/suggestions. Till then happy cooking👍.
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