PUNJABI RAJMA MASALA

Let’s talk about mom’s Punjabi Rajma masala which is a delicious recipe which comes from Punjabi cuisine. Punjabi rajma masala, popularly used in North India and Nepal to make curries and one of the popular street food in Delhi in the form of rajma-chawal. Rajma Chawal or Rajma Curry and Rice is comfort food for many Indians and the popularity of the combination is increasing day by day around the world.It is rich in protein and carbs. This Red Kidney Beans Curry is a dish prepared from boiled red Kidney Beans simmered in a creamy, rich onion tomato based gravy. This dish can easily score top among the most loved dishes in India.It is made up of spicy and full of flavoured spice powders.This spicy Punjabi curry goes very well with steamed or Jeera Rice but it can be served with any Indian bread like Naan, Masala Paratha as well.

PUNJABI RAJMA MASALA

Recipe card for Punjabi rajma masala recipe:

PUNJABI RAJMA MASALA

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

CUSINE: PUNJABI

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For cooking rajma

1 cup rajma or kidney beans ,soaked overnight or 8–9 hours

1 bay leaf

1 inch cinnamon stick

4 cups water

Salt ,to taste

For punjabi rajma masala gravy

3–4 tablespoon oil

1 pinch asafoetida

1 teaspoon cumin seeds

1 inch cinnamon stick

2 cloves

2 green cardamon

5–6 black pepper seeds

2 green chillies -finely chopped

1 teaspoon ginger garlic paste

2 medium sized onions ,finely chopped

4 tomatoes ,pureed or finely chopped

1 teaspoon turmeric powder

2 teaspoon coriander powder

1 teaspoon red chilli powder

1 teaspoon kashmiri red chilli powder

1 teaspoon roasted cumin powder

1 teaspoon garam masala powder

For garnish

few fresh coriander leaves

INSTRUCTIONS:

For cooking rajma

1. Firstly rinse and soak the rajma or kidney beans overnight in water or for 8–9 hours.
2. In a pressure cooker, add drained rajma or kidney beans , 4–5 cups of water, cinnamon stick, bay leaf and salt. Pressure cook the rajma or kidney beans on a medium to high flame for 15 to 20 minutes.
3. While the kidney beans are cooking, grind green chilli, ginger and tomatoes and make a smooth paste and keep it aside.
4. Remove the pressure cooker from heat and keep aside. When the pressure settles down on its own, Read more…