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Punjabi Red kidney beans curry

Punjabi Rajma Masala

Couple of years ago, we had gone to mussoorie in Uttarakhand. I would suggest all food lovers to go there at least once in life time and try out delicious Aloo Parathas and Chole Bhature at Mall Road. On the way to mussoorie we stayed at our friend’s place in Dehradun. There I had one of the most simple but titillating Rajma Masala. First Today I am going to share her recipe with you guys!!

Rajma Masala is a very famous dish from north Indian cuisine. This famous North Indian delicacy is made with red kidney beans cooked in delicious tomato based gravy and with mild spices. You can also serve it along with chapathi, roti, naan. The traditional way is to enjoy it with steamed hot rice so it is called as Rajma Chawal making it a perfect one pot meal.

There are 2 types of Rajma’s:
1. Red Rajma
2. White Rajma

Red Rajma:

They are dark red in color and are highly nutty flavored. These beans hold their shape really well during cooking and absorb flavors easily. They are available in small as well as big sizes. These small red kidney beans are delicious and cook fast. 4-5 hours of soaking is sufficient before cooking.

White Rajma:

They are known as Chitra beans because of the intricate shading/design on these beans. These beans are very famous and special in Kashmiri cuisine. They are better than the regular rajma and very soft texture and more subtle taste. These are white in color.

Soaking Time: Overnight(8-10hrs) || Preparation Time: 5 min || Cooking Time: 30 min || Serves: 3 people

Rajma Masala Ingredients:

  • 1 cup rajma/kidney beans, soaked overnight in enough water
  • 1 green chili/hari mirch, chopped
  • 1 tbsp chopped garlic/lahsun
  • 1 tbsp chopped ginger/adrak
  • 3 medium tomatoes, chopped
  • 2 large onion, chopped
  • 1 tsp red chili powder/lal mirch powder
  • 1 tsp garam masala powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder/haldi
  • 1 tsp cumin seeds/jeera
  • 2 tbsp butter or oil
  • Salt as required
For the spice Bag:
  • 3 cloves
  • 2 whole green cardamoms
  • 1 whole black cardamom
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 2 black peppers

How to prepare Rajma Masala:

  • Rinse the rajma for a couple of times in running water, then soak the rajma in enough lukewarm water overnight or for 8 to 9 hours.
  • Before cooking rajma, make a spice bag but make sure the spices should not come out from the bag and put the bag inside the Pressure Cooker.
  • Cover the pressure cooker, place the weight on and cook on high heat until 8 to 9 whistles. After 8 to 9 whistles, turn the heat to low and simmer for another 10 minutes and then turn off the heat. Allow the pressure cooker to rest and release its pressure naturally.
  • Once the pressure has released, open the cooker and discard the spice bag. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily. If you find the rajma is still firm, you need to cook it for a little longer. This happens when your rajma bean has aged and hence takes a longer time to cook.
  • Meanwhile we can make gravy for rajma masala. Firstly grind onion, ginger, garlic and chilies together with 1 tbsp water. Place aside.
  • Now take a non-stick pan, heat oil in it, add Cumin seeds and wait for splattering. When seeds will start splattering, add the Onion Paste, little salt and fry till the paste becomes light brown.
  • Now add Turmeric, Cumin powder, Coriander powder & Red Chili powder to the pan and 1-2 tablespoons of water and fry again.
  • Make the Tomato Puree and add it pan. Cook/sauté for 4-5 min or till oil oozes from the masala
  • Now add garam masala, boiled Rajma, salt to the pan and add 1/2 cup hot water too. Cover the pan and let it cook on medium heat for 10 minutes.
  • Check the taste, add any spices if required. Garnish with coriander leaves. Serve rajma masala with steamed rice.
Darshana Shah
I am an Electronic Engineer and now a Housewife. 'Cooking' was never my passion. My mom & my relatives would have never thought that I could cook someday, let alone the thought of me having my own cooking blog site. After marriage I started cooking for my husband, initially it was a job for me and I never realized when that job became my passion. Now Cooking moves me & Cooking for my family & friends is a fantastic way to bond, reduce stress, and feel satisfied.

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