RAJMA MASALA / KIDNEY BEANS MASALA

Punjabi Rajma Masala a popular North Indian Recipe that is made very often in Punjab households. Boiled red kidney beans are simmered in spicy onion-tomato gravy. Rajma –Chawal is one of the regulars at any Punjabi house. It is a healthy dish. Today I am sharing the method which I cooked at home. I like all kind of beans in any form. It is very easy recipe. No grinding, no frying of anything…..This is not spicy, thick or creamy like the rajma masala served in restaurants. It is cooked till they becomes soft enough to melt in mouth. In my opinion when rajma is fully cooked then it’s soft and easy to digest. The homely recipe is mildly spiced and not heavy as no cream is used. Overall a delicious wasy rajma curry. If you are looking for the restaurant version of rajma masala.

INGREDIENTS:

1 Cup Kidney Beans, soaked overnight

2 Tomato , finely chopped

2 Medium Onion, finely chopped

½  tablespoon Ginger, finely chopped

½ tablespoon Garlic, finely chopped

2 Green Chillies chopped

¼ teaspoon Turmeric Powder

2 teaspoon Coriander Powder

2 teaspoon Red Chilli Powder

1 teaspoon Dry Mango Powder

Salt as per taste

1 ½ teaspoon Garam Masala

1 tablespoon Finely chopped fresh Coriander

3-4 tablespoon Oil [or you can use ½ butter and ½ oil]

METHOD:

STEP 1 – Rinse the rajma beans for a couple of times in running water

and then soak the rajma beans in enough water overnight or for 8-9 hours.

STEP 2 – The next day drain the soaked rajma and rinse with fresh clean running water. Drain and keep aside.

STEP 3 – Pressure cook the rajma beans with fresh water in a pressure cooker.  Cook under pressure till 4-5 whistles are given out.

STEP 4 – Drain the rajma and reserve the cooking liquor.

STEP 5 – Heat a wide pan with oil and add chopped onions to it and sauté till light brown colour.

STEP 6 – Then add minced ginger and garlic and sauté for next 2 minutes.

STEP 7 – Then add chopped tomato in it and cook for 2-3 minutes.

STEP 8 – Add red chilli powder,other spices except garam masala and mix well and smash the tomatoes and cook till soft.

STEP 9 – Mix well and let it cook. Do stir in between to make sure that it is not sticking to the bottom of the pan. Cook till the moisture evaporates.

STEP 10 – Add boiled rajma to the pan and mix well

and add the reserved liquor /half cup of water.

Add salt and mix well.

STEP 11 – Add garam masala, mix and let it simmer for next 5 minutes.

Let check the consistency as well as the spices and adjust accordingly.

STEP 12 – Now switch of the flame and garnish with some chopped coriander and serve.

Serve hot Rajma Masala with any paratha, naan or rice.

NOTE: You may garnish with some fresh cream while serving it. Add 1 tablespoon butter before serving and mix well.

Here I served rajma masala with whole wheat naan and you can find the recipe of whole wheat naan in my blog in flatbreads and paratha section.