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

Ingredients:

• 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

 Method:

• 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

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