Rajma Recipe | Punjabi Rajma Rajma Masala Curry
Easy Rajma Recipe | Rajma Masala | Rajma Curry | Punjabi Rajma Recipe
Servings 4 Servings
Calories 139kcal
Ingredients
for pressure cooking:
- 1 cup rajma / kidney beans soaked overnight
- 1 tsp salt
- 3 cup water
for curry:
- 2 tbsp ghee
- 1 tsp cumin
- 5 cloves
- 1 black cardamom
- 1 inch cinnamon
- 1 javetri
- 2 onion finely chopped
- 1 tbsp ginger garlic paste
- ½ tsp turmeric
- 1 tbsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 3 tomato finely chopped
- 3 chilli
- 1 tsp salt
- ½ tsp garam masala
- 2 tbsp kasuri methi crushed
- 2 tbsp coriander finely chopped
Instructions
- Firstly, in a pressure cooker take 1 cup soaked rajma, 1 tsp salt and 3 cup water.
- Pressure cook for 5 whistles or until the rajma is cooked well. Keep aside.
- In a large kadai, heat 2 tbsp ghee. Add spices and saute till the spices turn aromatic.
- Also add 2 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.
- Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder. Saute till the spices turn aromatic.
- Further, add 3 tomato and cook till the oil separates from the sides.
- Now add boiled rajma, 3 chilli, 1 tsp salt and water to adjust the consistnecy.
- Cover and simmer for 15 minute or until the flavours are absorbed well.
- Mash the rajma slightly to make the gravy creamier.
- Also, add ½ tsp garam masala, 2 tbsp kasuri methi, and 2 tbsp coriander. Mix well.
- Finally, enjoy Rajma Masala Recipe with jeera rice.
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1220mg | Potassium: 527mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1753IU | Vitamin C: 71mg | Calcium: 69mg | Iron: 2mg