Rajma Masala is a popular punjabi recipe. Rajma Masala is cooked slowly on a low to medium flame in a onion-tomato based thick gravy to give the perfect taste. Rajma also has health benefits associated with it. It has high fibre and iron content as well.
Rajma Masala is popular punjabi cuisine. Rajma Masala goes well with Chapati, Paranthas, Steamed Rice, Jeera Rice etc.
- 1 Cup Kidney Beans (rajma)
- 1 pc Bay Leaf (tej patta)
- 1 pc Cinnamon (dal chini)
- 2 pc Black Cardamon (badi elaichi)
- 1 pc Dried Whole Red Chilli (sookhee saabut laal mirch)
- 1 tsp Salt (namak)
- 2 cups water
- 2 tbsp Oil (tale)
- 1 tsp Cumin Seeds (jeera)
- 1 pc Green Chilli (hari mirch)
- 1 tbsp Ginger (adrak)
- 1 pc Big Onion (pyaz)
- 2 pc Big Tomato (tamatar)
- 1.5 tsp Salt (namak)
- 2 tsp Coriander Powder (dhania powder)
- 1/2 tsp Turmeric Powder (haldi)
- 1/2 tsp Red Chilli Powder (lal mirch powder)
- 1/2 tsp Black Pepper Powder (kali mirch powder)
- 1 tsp Pomegranate Powder (anardana powder)
- 1 tsp Mango Powder (amchur)
- 1/4 tsp Nutmeg Powder (jaayafal)
- 1 cup Water
Soak Red Kidney beans for 7-8 hours in 2 cups water.
Wash Rajma put it in a pressure cooker and add 2 cups water to it.
Add dry spices i.e. 1 tejpatta, 2 badi elaichi, 1 pc dal chini, 1 pc lal mirch and 1 tsp salt in the pressure cooker.
Close the lid of the pressure cooker and put it on the gas stove.
Let 4 whistles come and then sim the gas for 10 minutes. And the switch off the gas stove.
After 15-20 minutes open the lid of the pressure cooker and check if the rajma is cooked or not. Press it with your fingers to check.
Separate boiled Rajma and stalk using strainer. Keep the stalk separately which will be used later for making gravy.
Remove whole spices i.e. tejpatta, dalchini, lal mirch and badi elaichi from the boiled rajma.
Put 2 tbsp oil in a Kadai and keep it over a medium gas flame.
Add 1 tsp cumin seeds, 1 pc finely chopped green chilly and 1 tbsp finely chopped ginger to the oil when it is hot.
Add 1 large pc finely chopped onion to tadka and stir fry it for some time till onion colour turns golden brown in colour.
Make tomato puree 2 large tomatoes. For this, dice the tomatoes and grind it in a grinder.
Add the tomato puree to the masala and cook it for 5 minutes. The oil will start separating from the masala when it is well cooked.
Once oil starts separating add powdered spices i.e. 1.5 tsp salt, 1/2 tsp haldi, 2 tsp dhania powder and 1/2 tsp red chilli powder to the onion-tomato gravy. Cook it for some time. Once it's cooked gravy will stop sticking to the bottom of the kadai.
Add boiled Rajma to the above masala and cook it for another 5 minutes.
Then add the stalk we separated after boiling. Put an additional cup of water into it depending on the consistency you want. Let it cook for another 5-10 minutes.
Empty it into a serving bowl and garnish it with coriander leaves and julienne green chillies. Serve hot with Chapati, Paranthas, Steamed Rice, Jeera Rice etc.
Step wise procedure in Rajma Masala Recipe:
For boiling Kidney Beans:
- Soak a cup of Kidney beans in 2 cups water for 7-8 hours in a bowl.
2. Wash Rajma properly and put it in a pressure cooker. Add 2 cups water, 1 tsp salt, 1 pc tejpatta, 1 pc dal chini, 2 pc badi elaichi and 1 pc lal mirch to it. Close the lid of the pressure cooker and put it on high gas flame. Let 3-4 whistle come. Sim the gas stove for 10 minutes.
3. After 15-20 minutes, check if Rajma is boiled or not by pressing it with your fingers, else cook a little more. If it is boiled separate boiled Rajma and stalk with a strainer. Don’t throw the stalk. It will be used for making gravy later. Remove the whole spices i.e. tejpatta, dalchini, badi elaichi and lal mirch from boiled rajma.
For making Rajma Masala Gravy
- Take 2 tbsp Oil in a Kadai and put it on medium gas flame and let it heat. Once the Oil is hot, add 1 tsp Cumin seeds , 1 pc finely chopped green chillies and 1 tbsp finely chopped ginger to it. Stir fry it for 1 min.
- Add 1 pc finely chopped Onion to the tadka prepared in step #1. Stir fry chopped onion till it is little golden brown in colour.
- For tomato puree: Take 2 big diced tomatoes and put it in a grinder and make a puree out of it. Add pureed tomatoes to the masala in step #2. Stir fry it for 5 minutes. Once it is cooked, it will start leaving oil on the sides.
- We can now add dry powdered spices i.e. 1.5 tsp namak, 1/2 haldi, 2 tsp coriander powder and 1/2 tsp lal mirch powder to the cooked onion-tomato masala. Stir fry it and let it cook for 5 minutes so that rawness of the spices goes off and the taste and aroma gets infused into the masala.
- Mix Boiled Rajma to the Onion-Tomato masala prepared in step #4 and stir fry it. Keep stirring it for 5-10 min so that Rajma is well marinated with the spices.
- Add 1 tsp amchur powder, 1/4 tsp nutmeg powder (jaayaphal), 1 tsp anardana powder and 1/2 tsp kali mirch powder to the Rajma. And then add the stalk to it. If you want consistency of the gravy to be little thin then you can add another cup of water to it. Boil it for 5-10 minutes more.
- Empty the Rajma Masala into a serving bowl. Garnish it with some coriander leaves and julienne green chillies. Serve hot with Boiled Rice, Jeera Rice, Chapati etc..
Important points to be noted in Rajma Masala Recipe:
- Don’t over boil Rajma as it will smush while mixing and we will hardly find any whole Rajma piece while eating. Finely boiled whole pieces is what we want.
- Rajma has nutritional benefits so slow cooking helps in retaining those nutrients. Read advantages of low temperature cooking.