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.

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