North Indian Curry

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

rajma chawal

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 !!

Print Recipe
RESTAURANT STYLE RAJMA MASALA Yum
Boiled Red kidney beans are simmered in spicy onion-tomato gravy.
rajma chawal
Course side dish

Cuisine
punjabi
Servings
people
Ingredients
Course side dish
Cuisine punjabi
Servings
people
Ingredients
rajma chawal
Instructions
  1. Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water.
  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 .
  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 .
  5. Add finely chopped onion , ginger garlic chilli paste . Saute till slightly browned .
  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 .
  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 .
  8. Add in boiled rajma along with water . Add more water required . Mix well and let it simmer for 5 minutes.
  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 .
  10. Serve it hot with some roti /Steamed rice /Jeera Rice along with some Onions on the side . Enjoy !!!
Recipe Notes
  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 .

 

3 Comments

  • Reply
    Rafeeda AR
    June 22, 2016 at 4:31 am

    I love Rajma anytime… the gravy is making me go weak on my knees… hehe…

  • Reply
    Vibha Sp
    June 22, 2016 at 8:54 am

    i vl try n give feed back dear , it looks very good

  • Reply
    Ramya Venkateswaran
    June 22, 2016 at 2:40 pm

    yummy looking rajma

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