Rajma masala recipeTweet
Rajma masala is a very popular Punjabi dish which goes well with rice as well as rotis and naans. Rajma is cooked in a spicy onion tomato gravy and garnished with coriander leaves. Rajma or red kidney beans is said to be one of the healthiest foods as they contain zero fats and high dietary fibre.
- Rajma or red kidney beans - 1 cup
- Onions - 2 (medium sized)
- Tomatoes - 4 (medium sized)
- Green chillies - 2 nos
- Coriander powder - 1 teaspoon
- Red chilli powder - 1/2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Garam masala powder - 1/2 teaspoon
- Garlic cloves - 5
- Ginger - 1 inch small sized
- Cooking oil - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- Cumin seeds - 1/2 teaspoon
- Salt to taste
- Chopped coriander leaves - 2 tablespoons
- Bay leaves or tejpatta - 2 to 3
- Cinnamon stick - 1 inch small piece
HOW TO MAKE RAJMA MASALA RECIPE Wash and soak the rajma with sufficient water overnight for 7-8 hours. Next day, drain the water.
Add 3-4 cups of fresh water and pressure cook the rajma upto 5 whistles. Once pressure is cooled down, keep the cooked rajma aside after removing the excess water. This water can be used later. (stock)
Grind the onions, tomatoes, green chillies, garlic cloves and ginger with little water to a smooth paste and keep it aside. (onion tomato mixture)
Heat oil in a pan. Add mustard seeds, cumin seeds, bay leaf, cinnamon and saute on a low flame. Once the seeds stop crackling, add onion tomato mixture and stir on a medium flame, till the raw smell goes away. This step is very important as a well cooked masala mixture gives a good taste to the rajma.
Then add turmeric powder, red chilli powder, coriander powder, garam masala and salt and mix well. Cook for another one minute.
Add boiled rajma and stock. Add stock according to consistency required. Now simmer for 10-12 minutes till the masala thickens slightly. The consistency should be medium, neither too thick nor too thin.
Once it reaches the right consistency, switch off the flame and garnish with chopped coriander leaves. Rajma masala is ready to be served.
NOTES ; You can use ghee instead of oil to enhance the taste. Ensure that the rajma is well cooked. Otherwise you will not get a good taste. Soaking the rajma overnight helps in cooking the rajma faster and softer. Also cook with fresh stock of rajma.