PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL

Today i have a very very famous North Indian dish for you all… just like for South Indians Comfort meal equates to Rasam , Sambar… For Punjabi’s its ” Rajma / Rajma Masala / Rajma Curry ” . Rajma Masala is basically a curry made from cooked red kidney beans which is later simmered in onion tomato base and few other Indian spices . My hubby just loves this creamy , spicy curry both with chapathi n rice and can have it in all 3 meals of the day. Not just my hubby ,i know this famous Punjabi dish is loved throughout India by almost all . After i started blogging . i don’t know how many times i have prepared this Rajma masala but somehow they have always missed photoshoot stage . Finally i clicked them couple of days back when i had made them for our anniversary and was determined to post it this time. Finally here is my family favorite rajma masala recipe.. Do give a try .. i bet you wil just love it.. if you have some left over ..yes save them and relish them next day too . Tastes more yummier !! Absolute finger licking !!

RESTAURANT STYLE RAJMA MASALA

Smitha Kalluraya

Boiled Red kidney beans are simmered in spicy onion-tomato gravy.

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Course Side Dish

Cuisine punjabi

Servings 3 people

Ingredients

 

• 1 Cup Kidney Beans Rajma, soaked overnight
• 1 large size Onions, , finely chopped
• 3 medium size tomato, ; finely chopped or pureed
• 1 inch piece Ginger, -
• 3 - 5 Flakes Garlic
• 2 Green Chilli
• 1/4 tsp Turmeric Haldi
• 1 tbsp Coriander powder / Dhania powder
• 1/2 tbsp Cumin Powder/ Jeera powder
• 3/4 teaspoon Red chilli powder, as per taste
• 1/2 teaspoons Garam Masala powder
• 1/2 tsp Kasoori methi, ( optional )
• to taste Salt
• Coriander leaves, to garnish
• 4 tsps Oil+Butter
• 1/2 tsp Jeera
• 1 Bay leaf / Tej patta

Instructions

 

• Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water.
  
• Pressure cook with about 3-4 cups water for 3 whistles on medium and 1 whistle on sim..Note that .. cooking time of rajma may vary depending on the variety . Rajma should be cooked such that it should have retained its shape but when pressed between fingers it should be mushy ( ref pic ) . Don't drain water...reserve the stock .
• Meanwhile Crush ginger , garlic and green chillies in a mortar pestle . Finely chop onions. Puree tomatoes .
• Heat oil+butter in a pan kadai on medium heat. Once hot add bay leaf and cumin .Let cumin seeds splutter .
  
• Add finely chopped onion , ginger garlic chilli paste . Saute till slightly browned .
  
• Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes. this is very important step .
  
• Once the raw smell of the tomato - onion paste goes and they start leaving oil , add all the masalas ie haldi , salt , red chilli powder , dhania powder , jeera powder ,kasoori methi (optional) , garam masala .Saute for 1 -2 mins .
  
• Add in boiled rajma along with water . Add more water required . Mix well and let it simmer for 5 minutes.
  
• Gently mash it using the back of the ladle so that few rajma pieces break to give a nice consistency to the curry . Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. Let it simmer for few more minutes or till you get your desire gravy consistency.Finally garnish with chopped coriander leaves .. Punjabi Rajma Masala is ready .
  
• Serve it hot with some roti /Steamed rice /Jeera Rice along with some Onions on the side . Enjoy !!!
  
• 

Notes

1. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and they are ready to use .
2. Proper cooking of rajma,is very important. When you bite they should just melt . however to see they should have retained its shape . Under cooked rajma spoils tummy and also curry taste
3. If your kidney beans is old stock , then it will take long time to cook properly . in that case you can add a pinch of cooking soda while cooking in the cooker .
4. Nicely frying onion tomato paste till it leaves oil is very very important step . If this process is hurried rajma masala doesn't taste that great .
5. Addition of kasoori methi is purely optional . I love its flavour and hence like to add it to most of North Indian style curry's .
6. If the tanginess from tomatoes are not sufficient , you can add little aamchoor powder too .
7. Don't overmash rajma and make it fully paste . Just gentle mash from beind the ladle will do . This wil give nice thick consistency to the gravy . Else sometime , water will be one side , beans will be one side .

 

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