Punjabi Rajma Masala is an extremely desired North Indian dish cooked in rich onion and tomato along with spices. Best combo of this delicious Rajma masala is with hot steamed rice or Jeera rice and onions rings. But, this can equally be relished with yum crisp lachcha paratha, nan or phulka. To me, Rajma chawal is one of the finest vegetarian combo when rajma is perfectly cooked along with spices giving it very well balanced flavours and aroma. Am sharing a fool proof recipe of rajma masala, which will never leave you disappointed. This Punjabi rajma masala have consistently made me win laurels by my family and guests whenever I made it. So let’s go through how I made this delicious 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 teaspoon, kashmiri red chili powder
1&1/2 teaspoon, coriander powder
1/2 teaspoon, turmeric powder
1&1/2 teaspoon, garam masala powder
1 teaspoon, cumin seeds
2 bay leaves
1&1/2 inch cinnamon stick
1 teaspoon Kasuri methi (dried fenugreek leaves)
Juice of 1/2 lemon
1 teaspoon sugar
3 tablespoon oil
1 tablespoon 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
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