This kidney bean and whole spice curry is a traditional Punjabi dish. Rajma Masala, which makes up one half of the legendary Rajma-Chawal duo, is exc
This kidney bean and whole spice curry is a traditional Punjabi dish. Rajma Masala, which makes up one half of the legendary Rajma-Chawal duo, is exceedingly well-liked and is available all throughout the nation at fine dining establishments as well as roadside dhabas and street side kiosks. If you stroll into a Punjabi home on a Sunday afternoon, you’ll probably also find it on the menu!
Rajma masala is a North Indian curry dish made with kidney beans, onions, tomatoes, spices, and Rajma. This delectable recipe is simple to prepare and serves as a nutritious and filling dinner. For a protein-rich vegetarian dinner, serve it over chawal (rice) or roti. Our most recent recipe will show you how to prepare mouthwatering rajma masala in an Indian pressure cooker or the Instant Pot. You don’t have a pressure cooker? Don’t be concerned! For convenience, we provide directions for making rajma in a pot or using canned red kidney beans.
Ingredients for Rajma Masala:
- 1 tbsp. rajma (kidney beans) season with salt to taste
- 1 tablespoon green chilies, coarsely chopped
- 2 tsp garlic, coarsely chopped
- 1 tsp ginger, coarsely chopped
- A tablespoon of oil
- 1 tablespoon of butter
- Teaspoon of cumin seeds
- 1 cup onions, finely chopped
- 1 cup tomatoes, finely chopped
- A half teaspoon of chilli powder
- 1/2 teaspoon powdered coriander
- A quarter teaspoon of turmeric powder (haldi)
- 1 teaspoon garam masala
- 1 teaspoon crushed dried fenugreek leaves (kasuri methi)
- 2 tbsp cream fresh
Instructions How to Make:
1. To make rajma, soak the rajma for 8 hours in enough water in a deep bowl. Drain thoroughly.
2. In a pressure cooker, combine the rajma, a pinch of salt, and 2 cups of water; stir well and pressure cook for 3 whistles.
3. Before opening the lid, let the steam out. The water should not be drained. Set aside for now.
4. In a mortar pestle (khalbatta), pound the green chillies, ginger, and garlic to a coarse paste. Set aside for now.
5. In a deep non-stick pan, heat the oil and butter, then add the cumin seeds.
6. When the seeds begin to crackle, add the onions and cook for 2 minutes over medium heat.
7. Stir in the green chili-garlic ginger coarse paste and tomatoes, then cook for 3 minutes over medium heat, stirring occasionally.
8. Stir in the chilli powder, coriander powder, turmeric powder, garam masala, and salt, then cook, stirring occasionally, for 3 minutes on a medium flame.
9. Stir in the rajma and the water, then cook for 5 to 7 minutes over medium heat, mashing lightly with a potato masher and stirring occasionally.
10. Stir in the fresh cream and dried fenugreek leaves.
11. Serve the rajma immediately.