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rajma masala
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5 from 7 votes

rajma masala recipe |punjabi rajma chawal recipe

easy rajma masala recipe |punjabi rajma chawal recipe
Course Main
Cuisine north indian
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

pressure cooking rajma:

  • 1 cup rajma
  • 4 cups water

rajma masala:

  • 2 tsp butter / ghee / oil
  • 1 tsp jeera / cumin seeds
  • 1 onion finely chopped
  • salt to taste
  • 1 tbsp ginger garlic finely chopped
  • 1 to mato finely chopped
  • few coriander leaves finely chopped
  • 1 tsp red chilli powder adjust to your spice level
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tbsp kasuri methi / dry fenugreek leaves
  • water if required

Instructions

  • soak the rajma / red kidney beans overnight with enough water.
  • next day rinse it well in running water and pressure cook for 5 whistles.
  • in a large pan, heat 2 tsp of butter and add in cumin seeds.
  • next add chopped onion and fry till they turn translucent.
  • time to add ginger, garlic and saute till the raw smell goes away.
  • now add chopped tomato and fry till they start releasing oil from sides.
  • time to add spice powder; add chilli powder, coriander powder and garam masala. fry for a minute without burning the spices.
  • now add cooked rajma.
  • add salt to taste and give a good mix.
  • next is to cook rajma with onion-tomato gravy for 15 minutes. keep the flame on low.
  • finally add crushed kasuri methi and chopped coriander leaves.
  • mash the beans a bit and stir again to make a thick gravy.
  • serve rajma masala with steamed rice or chapathi.