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 !!

rajma chawal

RESTAURANT STYLE RAJMA MASALA

Boiled Red kidney beans are simmered in spicy onion-tomato gravy.
Course Side Dish
Cuisine punjabi
Servings 3 people

Ingredients
  

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

Instructions
 

  • Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water.
  • 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 .
  • Meanwhile Crush ginger , garlic and green chillies in a mortar pestle . Finely chop onions. Puree tomatoes .
  • Heat oil+butter in a pan kadai on medium heat. Once hot add bay leaf and cumin .Let cumin seeds splutter .
  • Add finely chopped onion , ginger garlic chilli paste . Saute till slightly browned .
  • 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 .
  • 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 .
  • Add in boiled rajma along with water . Add more water required . Mix well and let it simmer for 5 minutes.
  • 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 .
  • Serve it hot with some roti /Steamed rice /Jeera Rice along with some Onions on the side . Enjoy !!!

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 .
 


5 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

  • Reply
    Sukhraj Gill
    March 3, 2018 at 2:48 am

    What if I don’t want to use pressure cooker?

  • Leave a Reply

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