How to cook Punjabi Rajma Masala

Posted on Oct 20 2018 - 1:58pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 45 mins
  • Serves: 4 People

    Ingredients to cook Punjabi Rajma Masala :

  • 300 grams rajma (Red Kidney Beans)
  • 2 large Onions very finely chopped
  • 2 medium Tomatoes blanched peeled and pureed
  • 1 large Tomato finely chopped
  • 1&1/2 tsp kashmiri red chili powder
  • 1&1/2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1&1/2 tsp garam Masala powder
  • 1 tsp Cumin seeds
  • Bay Leaves
  • 1&1/2 inch Cinnamon stick
  • 1 tsp Kasuri methi (dried Fenugreekleaves)
  • Juice of 1/2 Lemon
  • 1 tsp Sugar
  • 3 tbsp Oil
  • 1 tbsp Butter
  • Salt as per taste
  • Water as required
  • Blend together to a coarse paste:
  • 8 nos Garlic cloves
  • 2 green chilies ( you may add more)
  • 1&1/2 inch Ginger piece

    How to cook Punjabi Rajma Masala :

  • Clean and thoroughly wash rajma.
  • Soak them in enough of fresh water for 5-6 hours or overnight. once soaked, do not drain the water.
  • In a pressure cooker, add rajma along with water ( in which rajma was soaked) 1/2 teaspoon garam masala powder, cinnamon stick and bay leaves. pressure cook until rajma is done.
  • In a heavy bottom pan or handi, heat oil. Add cumin seeds and allow them to crackle.
  • Add chopped onions and cook until pink and soft Add garlic-ginger-chili paste and fry for 2-3 minutes.
  • Add finely chopped tomato. cover and cook until tomatoes are soft.
  • Add turmeric, red chili powder, coriander powder, pureed tomatoes, salt and cook on high heat until it leaves the oil ( approx 3-4 minutes).
  • Once the masalas are cooked, add it to boiled rajma in pressure cooker.
  • At this stage adjust the consistency and check for salt if required and then pressure cook rajma for 2 more whistles.
  • After 2 whistles, lastly add sugar, lemon juice, garam masala powder, kasuri methi, butter and cook for another 3-4 minutes.
  • Punjabi Rajma Masala is ready to be served with hot steamed rice and onion rings.
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