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RAJMA MASALA

Rajma- a protein rich Red Kidney Beans curry, is best enjoyed with steamed rice as Rajma chawal and is one of the healthiest and easiest to make Punjabi curry. It is very easy to prepare at home and spares you from long preparation time as it uses very basic spices that are easily available in any Indian kitchen. Follow this Rajma masala curry recipe and enjoy with chawal, naan, butter kulcha and lassi.

BEST RAJMA RECIPE
RAJMA MASALA


Course         :    Main
Cuisine        :    North Indian
Prep time     :    8 hrs.(soaking)
Cook time    :    30 minutes
Servings       :    3-4

Ingredients



Measuring cup used,1 cup= 250 ml
  • 1 cup rajma (Red kidney beans)
  • 1 large onion, finely chopped
  • 3 medium tomatoes, finely chopped
  • 3 to 4 medium garlic ,1 inch ginger and 1-2 green chillies, all crushed to a paste
  • 1 tsp coariander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 pinch asafoetida(hing)
  • 1/2 tsp garam masala powder
  • 1/2 tsp cumin seeds
  • 1 tsp kasuri methi
  • 2 tbsp butter + 1 tbsp oil
  • 2 to 3 tbsp cream
  • salt as required

Instructions

  1. Rinse and soak the rajma in enough water overnight or for 8-9 hours.
  2. Next day, discard the water and rinse the beans again in fresh water.
  3. Add 5 cups of water and pressure cook rajma on a medium to high flame for 15-20 mins.
  4. When the pressure settles down, on its own, open the lid.
  5. Check if the rajma is cooked, if not then pressure cook again adding some water if required for some mins.
  6. Heat oil+ butter in a pan, add cumin first and let them crackle and get browned.
  7. Then add onions and saute them till they are golden browned.
  8. Add ginger-garlic-chilli paste, stir and saute for 5-10 sec on a low flame.
  9. Add tomatoes, saute for 2-3 min till they become soft.
  10. Add all the spices one by one -turmeric powder, red chilli powder, coariander powder, hing and garam masala powder.
  11. Stir and saute the whole masala mixture till the fat starts leaving the masala.
  12. Using a strainer, remove the beans and keep the stock aside.
  13. Add beans to the masala, stir for a minute.
  14. Now, add stock and add to the rajma.
  15. Add salt and stir the whole curry mixture.
  16. Simmer without a lid for 10-12 min or more till the curry thickens slightly.It should not be watery.
  17. Mash a few rajma beans with the spoon, this helps to thicken the curry.
  18. When rajma masala has thickened and comes to the right consistency, add kasuri methi and cream.
  19. Stir and simmer for few min.
  20. Serve rajma with rice or naan.
DELICIOUS RAJMA CHAWAL
RAJMA CHAWAL


Let me know how you find it, if you try it sometime. you may leave your suggestions for any interesting additions.

 Keep Cooking"
-CM

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