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Rajma Masala or red kidney beans curry is famous in Punjabi Cuisine.This dish is made commonly in Punjabi families.Boiled rajma cooked in spicy onion-tomato gravy and goes well with plain rice. Rajma are also a great source of protein and fiber,it also lowers the cholesterol.So I must include beans and lentils in my diet.
For this dish,you have to be cooked rajma very well as they should melt in your mouth, then added it to sauted onion and tomato gravy,with spices like cumin seed, whole garam masala, red chili powder,coriander powder and kasuri methi. I served this dish with chapati/indian flat bread, you can serve with naan, tandoori roti, lachha parantha or rumali roti.
So Let’s Start Now,
Rajma – 400gm
Onions – 2
Tomato (make puree) – 4 big size
Green chilli – 2 chopped
Oil – 2 tbsp
Cumin seed – ¼ tsp
Hing – 1 pinch
Black cardamom – 2
Bay leaf – 2
Ginger garlic paste – 2 tbsp
Red chilli powder – ½ tsp
Degi mirch(type of red chilli) for color – ¼ tsp
Salt – 1 tsp or as taste
Turmeric powder – ¼ tsp
Coriander powder – ¼ tsp
Garam masala powder – ½ tsp
Kasuri methi – ¼ tsp
Baking soda – ¼ tsp
Lemon Juice – 1 tbsp
Green Coriander – 2 tbsp
1.First wash & soaked rajma for 6-7 hours or overnight.
2.Boil rajma in a pressure cooker with water (5 cups) salt & baking soda till done(8-10 whistles), Keep aside.
3.Heat up oil in a pan, add cumin seed, hing, bay leaf & black cardamom saute it for few minutes.
4.Add chopped onions, saute it till translucent, add ginger garlic paste & green chilli cook it till golden brown.
5.Stir them regularly so that they did not stick to the pan, add tomato puree & cook it for few minutes.6.Now add degi mirch, red chillie powder, coriander powder, turmeric powder, Garam masala & kasuri methi (dried fengureek leaves).
7.Cook it till the oil separates, add boiled rajma with its water and mix it well with tadka.Keep it on slow flames for 10-15 minutes so that rajma will soak all the flavours of masala & the curry thickens slightly, mash few rajma beans with the spoon to thicken the curry.Discard the bay leaves & black cardamom from the curry.
8.Transfer it to the serving dish and garnish with green coriander leaves.
9.If you like ,you can add 1 tbsp of lemon juice to it.
10. Enjoy your delicious rajma with rice, naan or tandoori parantha.
Enjoy your Rajma Masala my all time favourite.
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