Punjabi Rajma Masala

Rajma Masala

Punjabi Rajma Masala

Rajma is a very famous and common ingredient of north Indian meals. It does not have its origin in India but was brought from Mexico. It is generally consumed along with rice. Packed with proteins, soluble fiber, carbohydrates, folate, iron, manganese, zinc and more, this recipe is ideal for people who want to control cholesterol.

Even though this dish is heavy, it tastes good and is nutritious as well. In addition, it is very easy to prepare, consumes less oil and can make a meal complete. This curry can be prepared with dried or canned kidney beans. It can be consumed along with Indian flatbread, crackers or long grained rice…Let’s start making authentic Punjabi Rajma Masala.

Ingredients:

Rajma or Kidney Beans – 1.5 Cup

Oil- 4Tbsp

Ginger Garlic Paste- 1 Tbsp

Onion- 2 medium

Tomato- 2 medium

Bay leaves- 2

Cinnamon sticks-1′ inch

Black Cardamom-2

Salt – a/c taste

Kashmiri Red Chilli Powder- 3 tsp

Coriander powder- 2 tsp

Garam Masala- 1tsp

Coriander leaves- few for garnishing

Preparations:

  • Wash and Soak Rajma overnight. In next morning boil them with 3 cups of water and 1bay leaf, 2 black cardamoms, 1 tsp salt for 5 whistles. Set aside.
  • Roughly chop onion and tomatoes and saute with 1Tbsp oil and ginger garlic paste. Cool them and grind into a fine paste.  Set aside.

METHOD:

  1. Heat remaining oil in a wok or kadhai, add Kashmiri red chilli powder and saute for 30 secs on a low flame.
  2. Add the above-grounded onion tomato paste and fry till the oil separates.
  3. Now, add coriander powder mix well and again saute for 1 minute, add boiled rajma and water according to your consistency.
  4. Cook for 5-6 minute mixing in a while till the rajma absorbs all masalas well.
  5. Finally, add garam masala mix well, check the salt and adjust accordingly. 
  6. Garnish with coriander leaves and onion slices. Serve hot and Enjoy!!!

Tips:

  • Serves 4-5.
  • Goes well with Roti, Plain Rice.
  • You can add a pinch of baking soda while boiling rajma, this way your rajma turns very soft and fluffy.

 

Author: Hash Shaik

Homemaker. Born in Andhra Pradesh,India. Living in Hyderabad, India. I am here to help for people like just married couple, students in abroad, don’t know what & how to cook etc. If you love  Indian & Continental food, Veg & NonVeg, this website is very helpful for you. I try to upload new recipe posts

2 thoughts on “Punjabi Rajma Masala

  1. I like the way you have shared the recipe of Rajma Masala in a concise and easy to survey manner. I am a great fan of cooking and enjoy trying out unique recipes. This post enchants me and I am going to try this recipe at my home next week. Keep sharing such posts with images for readers.

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