Thursday, July 26, 2012

Punjabi Style Traditional Rajma Curry | Rajma Chawal | Rajma Masala

Rajma Masala is one of the famous north Indian cuisine. This dish can be explained as Rajma cooked in a onion and tomato puree with a blend of all the spices.  This dish can be searved with rice or chapathi or roti.

Preparation Time: 40 minutes

Servings: 4

  • 1 1/2 cups Red kidney beans (rajma), soaked overnight
  • 3 tablespoons  oil
  • 3 bay leaves
  • 2 medium onions, finely chopped
  • 3 medium tomatoes, pureed
  • 6-8 cloves garlic, chopped
  • 1 inch piece ginger, chopped
  • 1 tablespoon  coriander powder
  • 1 tablespoons cumin powder
  • 2 tablespoons red chilli powder
  • 1/2 tablespoons turmeric powder
  • 1 tablespoons garam masala powder
  • Soak Rajma beans Overnight (or atleast 6 hours).
  • Pressure cook Rajma with five cups of water and salt till totally cooked and soft
  •  Heat ghee and fry onions and bay leaves  for 2 to 3 minutes.
  • Add ginger and garlic and continue to sauté till the mixture turns golden.
  • Add tomato puree, mix and continue to cook.
  • Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.
  •  Add the cooked red kidney beans along with the cooked water
  • Add salt for according to taste.
  • Add garam masala powder.
  • Lower the heat and simmer for about fifteen to twenty minutes on low heat.

  • Serve Hot


I always love steaming hot rajma and steaming hot white rice together. But have not made it together like this. And I'll be making this soon now.

Lovely recipe...and delicious, thanks for sharing...!
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