Rajma Masala

Rajma, a popular vegetarian dish, is a little spicy, creamy and mouthwatering Punjabi curry dish simply made with kidney beans, onions, tomatoes, and spices.

This restaurant-style Rajma Masala goes well with Roti, Tandoori, Nan, and rice.

So let's learn how to make spicy Rajma Masala with a step by step instructions.

Cooking Time: 45 Minutes
Servings: 2

Ingredients  :
  • 3/4 cup Rajma/Kidney Beans
  • 1 tsp ginger-garlic paste
  • 3/4 cup onion, finely  chopped
  • 3 tomatoes, medium-sized, pureed
  • 1 tsp oil
  • 1 bay leaf
  • 1-inch cinnamon
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp amchoor powder
  • 1/2 tsp garam masala
  • salt to taste
  • coriander leaves
Recipe :
  1. Soak Rajma/Kidney Beans in water overnight. 
  2. Drain the water and wash it again with fresh water.
  3. Cook in a pressure cooker till soft.  Add salt while cooking.
  4. Heat oil in a pan, add cinnamon and bay leaf. Saute for 30 seconds.
  5. Add ginger-garlic paste. Saute for few seconds or until the aroma goes. 
  6. Add cumin seeds, turmeric powder, and red chili powder. Saute for a few seconds.
  7. Add onion and fry till tender and golden brown in color. 
  8. Add pureed tomatoes, cover with a lid and cook medium flame.
  9. Add coriander powder, cumin powder, and garam masala. Fry for a few seconds.
  10. Add water as required and mix well.
  11. Let it boil for 4 - 5 minutes.
  12. Add cooked Rajma to the pan and salt, if required. Let it boils for another 10 minutes.
  13. Check if rajma is fully cooked by pressing a few rajma with the back of a spoon.
  14. Add coriander leaves.
  15. To get a restaurant-style taste, add 2 tsp cream and turn off the flame.
  16. Serve Rajma Masala with rice or roti.
Tip - Do not add more water, else Rajma will become mushy.
Rajma Masala Rajma Masala Reviewed by Prajakta Patil on December 25, 2019 Rating: 5

No comments:

Powered by Blogger.