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Recipe : Restaurant style Rajma Masala | How to make Punjabi Rajma | Red kidney Beans Curry

Priya Joshi | Dec 5, 2015 | 4 Comments so far

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Rajma Masala Recipe - Very Popular North Indian Recipe thats made very often in punjabi kitchens.I knew Two versions of rajma recipe.
  1. Pressure Cook Rajma with all spices at once and serve hot.(one pot cooking)
  2. Rajma ( Red Kidney beans) are simmered in Spicy Tomato-Onion Gravy.
I am sharing no.2 style of Cooking Rajma here. I learnt first version (one pot cooking) from my Neighbor aunty who is from himachal pradesh.I will share that in my next post.
Coming back on today's recipe,This style of cooking rajma,you usualy found in restaurants.Red Kidney beans are simmered in spicy,tangy tomato onion gravy.Amchur powder ( dry mango powder) is used to add sourness in this recipe.
I use Kashmiri Lal Mirch in my most of the recipe Just because Kashmiri Lal mirch gives phenomenal Red Color to the gravy yet less spicy.
One thing You should keep in mind while Preparing any Rajma Recipe is that
Rajma shoud be cooked perfectly.It should be soft for easy digestion.
There are two types of rajma available in market. One is lighter in color and other is darker. Both takes different time to cook. So adjust the pressure cooking time accordingly. Here I have used darker variety.For Soaking Details Check Out my Soaking and Sprouting Guide.
Rajma can be served with Roti,Paratha,Naan  and rice. Rajma-chawal is very famous combo.



Other Similar Punjabi Recipes you may likeLesuni Palak , Dal Palak , Palak Paneer , Rajma Pulao 

Recipe Details below:

   Rajma Masala Recipe -how to make restaurant style punjabi Rajma


Prep Time : 10 min
Soaking Time : 8 hours
Cook Time : 20 min
Total Time : 30 min + Soaking Time
Main Ingredient : Rajma (Red Kidney Beans)
Serves : 3
Cuisine : North Indian

Ingredients:
  • Red Kidney Beans / Rajma - 1 cup
  • Water - 3 cups
  • Salt - to taste
  • Oil - 3 tbsp
  • Cumin seeds - 1tsp
  • Red Chili Powder - 2 tsp
  • Turmeric Powder - 1tsp
  • Butter - 1 tsp
  • Onion,Chopped - 2 medium size
  • Tomatoes ,chopped - 2 small size
  • Ginger-chili-garlic paste - 1 tbsp
  • Dry Mango Powder - 1 tsp
  • Coriander - for garnishing
  • Fresh Cream - 1 tbsp
Method:
  1. Rinse Rajma well and soak them in enough water for overnight or 8 hours.
  2. Nextday,Drain Rajma Beans and Again Wash them in running water.
  3. Add 3 cups water (or More if required) in Pressure cooker and Pressure cook them for 10-15 whistles on high flame.Drain them and keep it aside.( do not throw remaining water.Store water in another bowl)
  4. Meanwhile Add Onions, Tomatoes,Ginger-chili-garlic paste in mixturejar and churn them to a smooth paste.( do not add water)
  5. Heat Oil in pan. Add cumin seeds.
  6. When they Crackle Add onion-tomato paste and butter.
  7. Cook them till it reduces oil.
  8. Add Salt,Red chili Powder,Turmeric Powder and Dry Mango powder and mix them well.
  9. Add 3 tbsp water you have stored while draing Rajma.
  10. Add Cooked Rajma and mix them well. Add water if required.
  11. At last Add Fresh Cream and mix well.
  12. Sprinkle Coriander.
  13. Serve Hot.
Note:
  • I am using Red Rajma Beans Here. You Can even Use Tinned Pack but i never tried Tinned pack rajma so would not know how the recipe would taste.
  • Make sure that the rajma is soaked well or else it will take a lot of time to cook it.
  • The rajma gravy is not watery but smooth. if you find that the water is too much after the rajma beans are cooked. then cook the rajma without any lid to evaporate the water.
  • If while cooking the water reduces, then add some hot water.
  • The rajma beans have to be soft and well cooked.
  • For Soaking Details Check Out my Soaking and Sprouting Guide.
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4 comments

  1. Hi Priya, I have had some similar to this before but it had red kidney beans and lentils with a tomato sauce. This looks delicious!

    ReplyDelete
    Replies
    1. thank you.. i will definitely check out your recipe :d

      Delete
  2. This looks super delicious. YUM!

    ReplyDelete
  3. This comment has been removed by a blog administrator.

    ReplyDelete

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