Punjabi Rajma masala

Let's talk about mom's Punjabi Rajma masala which is a delicious recipe which comes from Punjabi cuisine. Punjabi rajma masala, popularly used in North India and Nepal to make curries and one of the popular street food in Delhi in the form of rajma-chawal. Rajma Chawal or Rajma Curry and Rice is comfort food for many Indians and the popularity of the combination is increasing day by day around the world.It is rich in protein and carbs. This Red Kidney Beans Curry is a dish prepared from boiled red Kidney Beans simmered in a creamy, rich onion tomato based gravy. This dish can easily score top among the most loved dishes in India.It is made up of  spicy and full of flavoured spice powders.This spicy Punjabi curry goes very well with steamed or Jeera Rice but it can be served with any Indian bread like Naan, Masala Paratha as well.

PUNJABI RAJMA MASALA

Recipe card for Punjabi rajma masala recipe:

PUNJABI RAJMA  MASALA PREP TIME: 10 MINUTES                   COOK TIME: 30 MINUTES                 TOTAL TIME: 40 MINUTES CUSINE: PUNJABI AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For cooking rajma 1 cup rajma or kidney beans ,soaked overnight or 8-9 hours 1 bay leaf 1 inch cinnamon stick 4 cups water Salt ,to taste For punjabi rajma masala gravy 3-4 tablespoon oil 1 pinch asafoetida 1 teaspoon cumin seeds 1 inch cinnamon stick 2 cloves 2 green cardamon 5-6 black pepper seeds 2 green chillies -finely chopped 1 teaspoon ginger garlic paste 2 medium sized onions ,finely chopped 4 tomatoes ,pureed or finely chopped 1 teaspoon turmeric powder 2 teaspoon coriander powder 1 teaspoon red chilli powder 1 teaspoon kashmiri red chilli powder 1 teaspoon roasted cumin powder 1 teaspoon garam masala powder For garnish few  fresh coriander leaves                   INSTRUCTIONS:  For cooking rajma Firstly rinse and soak the rajma or kidney beans overnight in water or for 8-9 hours. In a pressure cooker, add drained rajma or kidney beans , 4-5 cups of water, cinnamon stick, bay leaf and salt. Pressure cook the rajma or kidney beans on a medium to high flame for 15 to 20 minutes. While the kidney beans are cooking, grind green chilli, ginger and tomatoes and make a smooth paste and keep it aside. Remove the pressure cooker from heat and keep aside. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean. For rajma masala gravy In a deep sauce pan or a kadai, heat oil. Add the add asafoetida and cumin seeds. When the seeds start to sputter, add After cumin seeds add bay leaf, green cardamom, cloves, cinnamon stick and black pepper.  Add ginger garlic paste and fry for a minute. Now, add green chilli and saute till raw smell goes away.   Now, add onions and saute them till translucent. Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, mango powder, roasted cumin powder.  With the help of ladle, mix all the spices thoroughly.  Add the tomato paste and salt and mix well. Cover the pan and let it cook for 5-8 minutes on medium heat till the tomatoes become soft. Stir once or twice in between. Mix well and cook covered for 5 minutes or till oil separates on the side of the pan. Add the cooked kidney beans or rajma along with the water they are cooked in to the gravy and simmer on low for 15 minutes till the gravy is thick. If the stock is less you can add some water. Cook for 10-12 minutes on medium heat till the curry thickens slightly. It should not be watery. When the rajma gravy thickens, add corainder leaves and garam masala to the gravy. Mix well and  spicy Punjabi rajma curry serve with steamed or Jeera Rice but it can be served with any Indian bread like Naan, Masala Paratha as well.

How to make Amritsari chole with step by step photo

For cooking rajma

1. Firstly rinse and soak the rajma or kidney beans overnight in water or for 8-9 hours.

2. In a pressure cooker, add drained rajma or kidney beans , 4-5 cups of water, cinnamon stick, bay leaf and salt. Pressure cook the rajma or kidney beans on a medium to high flame for 15 to 20 minutes. 

3. While the kidney beans are cooking, start making the gravy in another pan.Grind green chili, ginger and tomatoes and make a smooth paste and keep it aside.

4. Remove the pressure cooker from heat and keep aside. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.

For rajma masala gravy

1. In a deep sauce pan or a kadai, heat oil. Add the add asafoetida and cumin seeds.

2. When the seeds start to sputter, add After cumin seeds add bay leaf, green cardamom, black pepper seeds,cloves, cinnamon stick and black cardamom. 

3. Add ginger garlic paste and fry for a minute.

4. Now, add green chilli and saute till raw smell goes away.  

5. Now, add onions and saute them till translucent.

6. Now, add red chilli powder, turmeric powder, Kashmiri red chili powder, coriander powder, mango powder roasted cumin powder. 

7. With the help of ladle, mix all the spices thoroughly.

8. Add the tomato paste and salt and mix well.

9. Cover the pan and let it cook for 5-8 minutes on medium heat till the tomatoes become soft. Stir once or twice in between.

10. Saute the masala till oil separates on the side of the pan.

11. Add the cooked kidney beans or rajma along with the water they are cooked in to the gravy and simmer on low for 15 minutes till the gravy is thick. If the stock is less you can add some water.

12. Cook for 10-12 minutes on medium heat till the curry thickens slightly. It should not be watery.

13. When the rajma gravy thickens, add corainder leaves and garam masala to the gravy.

14. Mix well and  spicy Punjabi rajma curry serve with steamed or Jeera Rice but it can be served with any Indian bread like Naan, Masala Paratha as well.

Tips

• Soak the rajma for at least 8-9 hours before cooking them.
• If you don’t have enough time to soak rajma, soak them in boiling hot water for 2 hours and then pressure cook and use.
• Cook the rajma until they are well done. They should be slightly mushy in texture but still retain their shape. This will make the curry very creamy. 
• Mash the rajma slightly with the back of your ladle. It will make the curry very cream.
• You can also grate the onion and tomato for a slightly different texture of the curry.