PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL

rajma masala

Today i have a very very famous North Indian dish for you all... just like for South Indians Comfort meal equates to Rasam , Sambar... For Punjabi's its " Rajma / Rajma Masala / Rajma Curry " . Rajma Masala is basically a curry made from cooked red kidney beans which is later simmered in onion tomato base and few other Indian spices . My hubby just loves this creamy , spicy curry both with chapathi n rice and can have it in all 3 meals of the day. Not just my hubby ,i know this famous Punjabi dish is loved throughout India by almost all . After i started blogging . i don't know how many times i have prepared this Rajma masala but somehow they have always missed photoshoot stage . Finally i clicked them couple of days back when i had made them for our anniversary and was determined to post it this time. Finally here is my family favorite rajma masala recipe.. Do give a try .. i bet you wil just love it.. if you have some left over ..yes save them and relish them next day too . Tastes more yummier !! Absolute finger licking !!

Today i have a very very famous North Indian dish for you all... just like for South Indians Comfort meal equates to Rasam , Sambar... For Punjabi's its " Rajma / Rajma Masala / Rajma Curry " . Rajma Masala is basically a curry made from cooked red kidney beans which is later simmered in onion tomat...

RESTAURANT STYLE RAJMA MASALA

Summary

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  • Courseside dish
  • Cuisinepunjabi
  • Yield3-4 Serving s 3-4 Serving

Ingredients

Kidney Beans / Rajma ;soaked overnight
1 Cup
Onions - large size , finely chopped
1
Tomato - medium size ; finely chopped or pureed
3
Ginger- piece
1 inch
Garlic Flakes
3-5 nos
Green Chilli
2
Turmeric / Haldi
1/4 tsp
Coriander powder / Dhania powder
1 tbsp
Cumin powder / Jeera powder
1/2 tbsp
Red Chilli powder - ( as per taste )
3/4 teaspoon
Garam Masala powder
1/2 teaspoons
Kasoori Methi - ( optional )
1/2 tsp
Salt
to taste
Coriander leaves to garnish
To temper :
Oil+ butter
4 tsps
Jeera
1/2 tsp
Bay leaf / Tej patta
1

Steps

  1. Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water.
    PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL
  2. Pressure cook with about 3-4 cups water for 3 whistles on medium and 1 whistle on sim..Note that .. cooking time of rajma may vary depending on the variety . Rajma should be cooked such that it should have retained its shape but when pressed between fingers it should be mushy ( ref pic ) . Don't drain water...reserve the stock .
    PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL
  3. Meanwhile Crush ginger , garlic and green chillies in a mortar pestle . Finely chop onions. Puree tomatoes .
  4. Heat oil+butter in a pan kadai on medium heat. Once hot add bay leaf and cumin .Let cumin seeds splutter .
    PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL
  5. Add finely chopped onion , ginger garlic chilli paste . Saute till slightly browned .
    PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL
  6. Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes. this is very important step .
    PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL
  7. Once the raw smell of the tomato - onion paste goes and they start leaving oil , add all the masalas ie haldi , salt , red chilli powder , dhania powder , jeera powder ,kasoori methi (optional) , garam masala .Saute for 1 -2 mins .
    PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL
  8. Add in boiled rajma along with water . Add more water required . Mix well and let it simmer for 5 minutes.
    rajma curry
  9. Gently mash it using the back of the ladle so that few rajma pieces break to give a nice consistency to the curry . Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. Let it simmer for few more minutes or till you get your desire gravy consistency.Finally garnish with chopped coriander leaves .. Punjabi Rajma Masala is ready .
    rajma
  10. Serve it hot with some roti /Steamed rice /Jeera Rice along with some Onions on the side . Enjoy !!!

Steps

    rajma masala
    rajma chawal

NOTE

  1. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and they are ready to use .
  2. Proper cooking of rajma,is very important. When you bite they should just melt . however to see they should have retained its shape . Under cooked rajma spoils tummy and also curry taste
  3. If your kidney beans is old stock , then it will take long time to cook properly . in that case you can add a pinch of cooking soda while cooking in the cooker .
  4. Nicely frying onion tomato paste till it leaves oil is very very important step . If this process is hurried rajma masala doesn't taste that great .
  5. Addition of kasoori methi is purely optional . I love its flavour and hence like to add it to most of North Indian style curry's .
  6. If the tanginess from tomatoes are not sufficient , you can add little aamchoor powder too .
  7. Don't overmash rajma and make it fully paste . Just gentle mash from beind the ladle will do . This wil give nice thick consistency to the gravy . Else sometime , water will be one side , beans will be one side .

Thanks for reading the post....plz drop your valuable comments.. it really motivates me .. and also if you liked the recipe don't forget to press the share button ....

Love : Smitha

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