Rajma Masala Curry-Punjabi Rajma Masala Recipe

Preparation Time-40 minutes
Serving-6

Ingredients:

• Rajma (Red kidney beans)-150 gm
• Onion-2 (Grind to make paste)
• Tomato puree-100 gm/1/2 cup
• Finely chopped ginger(lengthwise)-2 inch
• Chopped green chilli-2
• Grated garlic-12 to 15
• Grated ginger-1 inch
• Cumin seeds-1 tbsp
• Asafoetida/hing-2 pich
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/2 tsp
• Butter-1 tbsp (optional)
• Cooking oil-2 tbsp
• Chopped coriander leaves
• Salt to taste

Method:

• Soak the rajma overnight and boil it for two whistle with 2 glass of water, 1/2 tsp salt and 1/2 tsp turmeric powder in a pressure cooker on medium flame.
• Separate the water from boiled rajma (keep the boiled rajma water for further use).
• Heat a pan, add cooking oil and let the oil heat properly.
• Add hing and cumin seeds into the hot oil, fry it for few seconds.
• Add grated ginger and garlic and fry it for 30 seconds.
• Add turmeric powder and red chilli powder and mix it.
• Add onion paste and fry it for a minute on medium flame.
• Add tomato puree, mix it and cook it for 2 minutes on low flame.
• Add cumin powder, coriander powder and black pepper powder, mix it properly with masala paste.
• Cover it and cook it for a minute on low flame, keep stirring in between.
• Fry the masala paste till oil is separated from the masala.
• Increase the flame to high and add rajma stock (boiled rajma water).
• Add 1/2 cup of water and stir it.
• Add chopped green chilli, chopped ginger and boiled rajma into the pan.
• Add salt to taste(I had already added salt while boiling rajma).
• Cover the pan and cook it for 2-3 minutes on medium flame.
• Add garam masala powder, chopped coriander leaves and butter and turn off the flame.

Serving process:

• Serve in a plate, Garnish with coriander leaves, onion rings and butter.
• Ready to serve with plain steam rice, jeera rice or pulao.