Punjabi Rajma

A delicious red kidney beans curry that is cooked in onions, tomatoes and basic spices. If rajma chawal is your pure love then try this fool proof restaurant style recipe, it's always the winner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Clean wash and soak kidney beans in enough water for 8-9 hours (or overnight).

Step 2

Add soaked and strained beans in pressure cooker along with cinnamon stick, bay leaves, 3 cups of water and garam masala powder.

Step 3

Pressure cook the rajma beans until tender. Set it aside.

Step 4

Next, either in a mortar pestle or in mixer grinder, add green chillies, ginger and garlic. Crush everything to a coarse paste and set it aside.

Step 5

In a pan, heat oil or ghee (or a mix of both). Add cumin seeds and fry for few seconds.

Step 6

Add finely chopped onions and cook until onion starts getting golden. Do not over brown or burn it.

Step 7

Add ground ginger-garlic-chilli paste and cook for 1-2 minutes.

Step 8

Then, add red chilli powder, coriander powder, turmeric powder and pureed tomatoes and mix.

Step 9

Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil.

Step 10

Then, add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need.

Step 11

Pressure cook it again with masala gravy for another 2 whistles. Let the pressure come down on own.

Step 12

Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi and 1 tablespoon of butter. Mix and cook for 2-3 minutes.

Step 13

Rajma masala is ready to serve. Sprinkle some chopped coriander leaves and serve it with plain rice or jeera rice, chutney, sliced onions on the side.

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