RAJMA MASALA RECIPE
This Punjabi Rajma Masala recipe is creamy and delicious. It is easy to prepare with basic spices available at home. Rajma is best served with rice also called as Rajma Chawal.
Ingredients
- 1 cup Rajma
- 1 medium Onion
- 2 small Tomatoes
- 2 tbsp Oil
- 2 tbsp Ghee or butter
- 3 cups Water
- 1 tbsp Cumin
- 1 tbsp Ginger garlic paste
- 1 Green chili Crushed
- 1 1/2 tbsp Salt
- 1 1/2 tbsp Chili powder
- Pinch Turmeric
- 1/2 tbsp Cumin powder
- 1/2 tbsp Coriander powder
- 2 tbsp Cream
- 1/2 tbsp Kasuri methi Crushed
- Coriander leaves Optional for garnish
Instructions
- Wash Rajma and soak it in water overnight.
- Drain it and pressure cook with 2 cups of water, and some salt for 2 whistles.
- Once the rajma is soft, remove it from heat and keep it aside.
- Blend tomatoes to a paste. Don’t make the paste too smooth.
- Heat oil and ghee/ butter in a pan, add cumin seeds and let them splutter.
- Add finely chopped onions and cook for 2-3 minutes till they turn translucent.
- Add crushed green chili with ginger garlic paste and cook for a minute.
- Now, add the tomato puree and let it cook for 3 minutes till it oozes oil.
- To the mixture, add salt, turmeric powder, salt, chili powder, cumin powder and coriander powder.
- Mix well and add cooked rajma along with water.
- Mash few beans and add it to the curry to achieve thick consistency.
- Cover and cook for 15 minutes on low flame.
- Once done add crushed kasuri methi, cream and turn off heat.
- Garnish with coriander leaves and serve with rice, roti or paratha.
Notes
- Don't use the soaked water to cook Rajma. It causes indigestion.
- Mash few beans and add to gravy for thick consistency.
- Don't cook much after adding in cream.
- Instead of blending raw tomatoes, you can blanch them, peel and blend.
- Use ghee/ butter for authentic flavor.
- It is best served with rice.