Punjabi Rajma Masala Recipe - Rajma Chawal/Spiced Red Kidney Beans Curry
The Punjabi Rajma Masala also known as the North Indian Red Kidney Beans Curry is a very famous recipe from the North India. Rajma Masala popularly known as Rajma Chawal is considered as a comfort food in a Punjabi home. This makes a one dish meal, when the Rajma Masala is served along with steamed hot rice where the wonderful flavours of the rajma comes out when chewed along with rice.
Ingredients
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2 cups Rajma (Large Kidney Beans)
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soaked for 8 hours
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1 teaspoon Oil
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1 Onion
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roughly chopped
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1 inch Ginger
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finely chopped
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1 Tomato
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finely chopped or pureed
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1/4 teaspoon Turmeric powder (Haldi)
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2 teaspoons Cumin powder (Jeera)
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1 teaspoon Garam masala powder
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1 Bay leaf (tej patta)
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1 inch Cinnamon Stick (Dalchini)
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broken
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8 sprig Coriander (Dhania) Leaves
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chopped
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Salt
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to taste
Instructions
Step 1
To begin making the Rajma Masala Recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours
Step 2
Heat a teaspoon of oil on medium heat in the pressure cooker pan; add the onion, and ginger and saute for 3 to 4 minutes until the onions soften turn light golden colour
Step 3
Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste
Step 4
Saute for another couple of minutes until the tomatoes become soft and mushy
Step 5
Once soft, add the soaked rajma along with its water
Step 6
Add any additional water if required
Step 7
There should enough water such that the water level is at least 2 inches above the rajma
Step 8
Cover the pressure cooker, place the weight on and cook on medium heat for about 40 minutes
Step 9
Once done, turn off the heat and allow the pressure cooker to rest and release its pressure naturally
Step 10
The rajma will continue to cook in the pressure cooker as long as there is pressure inside
Step 11
Once the pressure has released, open the cooker
Step 12
The rajma should be now cooked completely
Step 13
If you press the rajma between your fingers it will get mashed easily
Step 14
If you find the rajma is still firm, you need to cook it for a little longer
Step 15
This happens when your rajma bean has aged and hence takes a longer time to cook
Step 16
Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste
Step 17
Stir in the chopped coriander leaves and serve hot
Step 18
Serve Rajma Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious