Rajma Masala
2016-12-26 12:37:34
Serves 4
Rajma chawal is a combination to die for. Rajma Masala is the most popular Indian dish and loved by many. Which punjabi household will not admit to it being a comfort food. It tastes great with rice or paranthas.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
- Kidney Beans ( Rajma ) - 1 cup
- Water – 4 cups
- Salt – to taste
- Turmeric Powder – 1/4 Tsp
- Green Chili – 2
- Bay leaf - 1
- Cloves - 3-4
- Cinnamon stick - 1
- Green cardamom - 3
- Oil – 2 Tbsp
- Onions – 2 medium
- Ginger – 1 inch piece, roughly chopped
- Garlic – 5-6 cloves, roughly chopped
- Tomatoes – 2, large, chopped
- Turmeric Powder – 1/4 Tsp
- Cumin Powder – 1/2 Tsp
- Coriander Powder – 1 Tsp
- Red chili powder - 1/2 Tsp
- Garam Masala – 1 Tsp
- Cilantro – for garnishing, finely chopped
Instructions
- Wash and soak the Kidney Beans in 4 cups of water overnight.
- Put the Rajma in a pressure cooker, along with the water that you soaked it in.
- Turn the flame on high and add in the Turmeric Powder, Some Salt and bay leaf.
- Cooking time in the Pressure Cooker – 3 whistles, lower flame and cook for another 15 minutes
- Make a paste of onions, ginger and garlic in a mixer grinder.
- Heat oil in a kadhai. Add cloves, cinnamon stick and green cardamom. Sauté for few seconds. Add in the onion, ginger garlic paste.
- Sauté the onion paste till it is light brown in color. Stir occasionally.
- In a meanwhile, make a purée of tomatoes and green chilies.
- Add the tomato puree in the kadhai. Mix well with the sautéed onions.
- Cook till the oil starts to separate. Keep an eye on it and keep stirring frequently.
- Add in Coriander Powder, red chili powder, turmeric powder and cumin powder. Cook for a couple of minutes.
- Open the Pressure Cooker once the pressure has gone and add in the Rajma to the masala. ( Remove the bay leaf from the rajma before adding them to the masala )
- Make sure Rajma (kidney beans) is well cooked.
- Mix well and cook it for 2 more minutes. Add 1/4 cup of water at this stage to adjust the consistency, if the rajma is thick. Cover and let it cook for 8-10 minutes on a medium flame.
- Sprinkle garam masala and add in some of the fresh Cilantro leaves and keep some for garnishing.
- Serve over hot rice or with paranthas.
Notes
- Soak rajma overnight to get the best results.
- Every cooker is different, so know your cooker. If it did not cook well, put the lid back on and cook it some more.
- If you want a smooth curry/gravy, just blend the onions and tomatoes very well.
Hungry soul by Abha https://hungrysoulbyabha.com/
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