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rajma recipe
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4.99 from 262 votes

rajma recipe | rajma masala | rajma curry | punjabi rajma recipe

easy rajma recipe | rajma masala | rajma curry | punjabi rajma recipe
Course curry
Cuisine punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 12 hours
Total Time 40 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

for pressure cooking:

  • 1 cup rajma
  • 1 bay leaf
  • 1 black cardamom
  • 1 tsp salt
  • 4 cup water

other ingredients:

  • 1 tbsp ghee / clarified butter
  • 1 tsp cumin / jeera
  • 1 inch cinnamon
  • 5 cloves
  • 1 onion finely chopped
  • 1 tsp ginger garlic paste
  • 1 chilli slit
  • 2 cup tomato pulp
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp aamchur / dry mango powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 1 tsp kasuri methi crushed
  • 2 tbsp coriander finely chopped

Instructions

  • in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
  • add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
  • now add 2 cup tomato pulp.
  • cover and cook for 10 minutes, or until the oil is separated.
  • further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
  • saute until the spices turn aromatic.
  • add in cooked rajma and mix well.
  • cover and simmer for 15 minutes or until the curry thickens.
  • now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
  • finally, enjoy rajma with hot jeera rice.