Rajma Recipe – How to make Rajma Masala Punjabi Style

Rajma masala served with chawal is some thing that no Punjabi can refuse to eat.

Rajma masala is made with boiled rajma simmered in spicy onion tomato gravy. While making rajma few things need to be kept in mind

• use enough water while soaking rajma as red kidney beans almost double in size after soaking.
• while pressure cooking ensure that water used for boiling kidney beans is sufficient so that rajma doesn’t get dried up.
• to reduce cooking time. we need to soak rajma for around 7 to 8 hrs or overnight.
• for thick gravy, you may need to mash a few beans.
• in summers I prefer to keep rajma in soaking water in fridge as after 7 to 8 hrs soaking, hot climate may make the rajma stinky.

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Rajma Masala Recipe - How to make Punjabi Style Rajma

 

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Ingredients

• Rajma - 1 cup
• Onion - 2, medium size
• Tomato - 2
• Garlic cloves - 7 to 8
• Ginger - 1 small piece
• Cumin seeds - 1 tsp
• Red chilli powder - ½ tsp
• Rajma masala - 1 tsp
• Coriander powder - 1 tsp
• turmeric powder - ½ tsp
• Garam masala - ¼ tsp
• Fresh coriander leaves - 1 tsp, finely chopped
• Water - 3 cups
• Oil - 2 tbsp
• Salt - to taste

Instructions

1. Wash rajma with fresh running water.
2. Soak overnight or for 7 to 8 hrs in fresh water.
3. Next day or after 7 to 8 hrs discard the soaking water.
4. In a pressure cooker, add soaked rajma along with 6 to 7 cups of fresh water and 1 tsp salt.
5. Put the weight on and after one whistle lower the flame and pressure cook for 30 to 35 minutes. Remove from gas.
6. Once the pressure releases check rajma. If they are not cooked well, close the lid and pressure cook again for 10 minutes.
7. After boiling, drain the rajma and reserve stock for further use while making gravy for dish. Keep boiled rajma and stock aside.
8. Meanwhile, in a blender, finely blend chopped onion, garlic cloves and chopped ginger. You may need to add ¼ cup of water while grinding onions as grinding wet ingredients is easy.
9. Similarly make a smooth paste of roughly chopped tomatoes.
10. Take a deep bottom kadhai and heat oil. Add cumin seeds when the oil is hot. Let them splutter.
11. When Spluttering stops add onion paste to the pan.
12. Keep on stirring occasionally on medium flame will onion turn brown.
13. When onions turn brown add tomato paste and stir.
14. When you see oil leaving onion-tomato paste add dry spices. Add ½ tsp red chilli powder, 1 tsp rajma masala, 1 tsp coriander powder and ½ tsp turmeric powder to the pan and mix well.
15. Add 1 tbsp water so that spices get mix well.
16. Cook on simmer till the moisture evaporates.
17. Add boiled and drained rajma to the kadhai. Stir.
18. Cook for 2 to 3 minutes on medium flame.
19. Add the earlier reserved rajma stock to the pan an mix very well.
20. Check seasoning. Add if required.
21. Bring it to boil for once and lower the flame . Close kadhai with a lid and cook for 10 to 12 minutes or till you find curry is not raw.
22. Add chopped fresh coriander leaves and sprinkle garam masala. Mix well.
23. Turn off the gas.
24. Garnish with coriander leaves and serve hot with jeera rice or chapati.

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Learn how to make Rajma with step by step guide with pictures.

1. Wash rajma with fresh running water.

2. Soak overnight or for 7 to 8 hrs in fresh water.

3. Next day or after 7 to 8 hrs discard the soaking water.

4. In a pressure cooker, add soaked rajma along with 3 cups of fresh water and 1 tsp salt.

5. Put the weight on and after one whistle lower the flame and pressure cook for 30 to 35 minutes. Remove from gas. Once the pressure releases check rajma. If they are not cooked well, close the lid and pressure cook again for 10 minutes.

6. After boiling, drain the rajma and reserve stock for further use while making gravy for dish. Keep boiled rajma and stock aside.

7. Meanwhile, in a blender, finely blend chopped onion, garlic cloves and chopped ginger. You may need to add 1/4 cup of water while grinding onions as grinding wet ingredients is easy.

8. Similarly make a smooth paste of roughly chopped tomatoes.

9. Take a deep bottom kadhai and heat oil. Add cumin seeds when the oil is hot. Let them splutter.

10. When Spluttering stops add onion paste to the pan.

11. Keep on stirring occasionally on medium flame will onion turn brown.

12. When onions turn brown add tomato paste and stir.

13. When you see oil leaving onion-tomato paste add dry spices. Add ½ tsp red chilli powder, 1 tsp rajma masala, 1 tsp coriander powder and ½ tsp turmeric powder to the pan and mix well.

14. Add 1 tbsp water so that spices get mix well.

15. Cook on simmer till the moisture evaporates.

16. Add boiled and drained rajma to the kadhai. Stir.

17. Cook for 2 to 3 minutes on medium flame.

18. Add the earlier reserved rajma stock to the pan an mix very well.

19. Check seasoning. Add if required.

20. Bring it to boil for once and lower the flame . Close kadhai with a lid and cook for 10 to 12 minutes or till you find curry is not raw.

21. Add chopped fresh coriander leaves and sprinkle garam masala. Mix well.

22. Turn off the gas.

23. Garnish with coriander leaves and serve hot with jeera rice or chapati
Notes:

1. Use enough water as kidney beans almost get double in size after soaking.
2. Soaking rajma helps reducing cooking time.