Rajma Masala Recipe Punjabi, Rajma Curry

 Rajma Masala is a popular North Indian dish made with red kidney beans and various dry spices and the key ingredient being rajma masala powder. This rajma recipe is usually eaten with roti or rice but generally, it is eaten with rice across North India.

              Rajma masala is something that is commonly made during breakfast or lunch or dinner. This Punjabi dish is an authentic recipe and one of the most liked dishes across the north.

There are dishes which are made exclusively in north indian region and south indian region and this particular recipe belongs to northern india where the consumption of rajma is more compared to south India.

                 The Rajma which I made is in the form of gravy and very juicy.  Rajma is a hindi lingo for red kidney beans. Today in this post I have described how to make rajma masala  in detail and also you can watch the video below if you have missed out reading some steps.

The Rajma or the kidney beans has to be soaked overnight before pressure cooking as it takes a lot of time to get tender...

The rajma cannot be used immediately and it should always be soaked to use in any recipe such as rajma chawal etc...

                    This dish is mostly eaten with rice but it also tastes well if tried with roti. Rajma is as popular in punjab as punjabi chole recipe.

 When I started making north indian dishes, I made them with ease and one thing I would like to tell my readers is to keep trying dishes and not to worry about the end result.

   I always tried my hand at Hyderabadi dishes but when I started making other dishes too, the end result was excellent as I made them with ease and not worrying about the end result.

Video

Recipe

How To Make Rajma Masala, Rajma Masala Recipe Punjabi

Asiya

A north indian method of making rajma which can be accompanied with rice.

No ratings yet

Print Recipe Pin Recipe SaveSaved!

Prep Time 9 hours hrs

Cook Time 30 minutes mins

Total Time 9 hours hrs 30 minutes mins

Course Curry

Cuisine Punjabi

Servings 4 -5

Calories 280 kcal

Ingredients

  

1x2x3x

• 250 gms rajma red kidney beans
• 1 tablespoon oil
• 2 bay leaves
• 2 green cardamoms
• 2 small cinnamon sticks
• 2 medium sliced onions finely sliced
• 2-3 green chillies
• 1 tablespoon ginger garlic paste
• 3 medium sized tomatoes made into a puree
• salt - to taste
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon roasted cumin seeds powder
• 1 teaspoon roasted coriander seeds powder
• 1 tablespoon rajma masala powder
• 1 tablespoon fresh coriander leaves

Cook ModePrevent your screen from going dark

Instructions

 

• Firstly, wash rajma and soak rajma in enough water for about 8 hours or soak it overnight.
• When we start making the curry, pressure cook rajma by adding enough water for about 8 - 10 whistles in a pressure cooker and rest it aside.
• In a separate cooking pot, heat it, add oil, add cinnamon sticks, bay leaves, cardamoms and saute well.
• Add sliced onions and fry till slight golden brown, add slit green chillies.
• Add ginger garlic paste and saute well to get rid of raw smell.
• Add tomato puree and cook the puree for about 2-3 minutes on low flame.
• Add salt, red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder, rajma masala powder.
• Mix everything well and cook the whole masala on sim flame until the masala is cooked well or oil appears at the sides.
• Add pressure cooked rajma along with its stock into the cooked masala and cook for about 10-15 minutes so that the masala gets into the rajma. Add little water if required.
• Garnish with chopped coriander leaves.

Notes

Rajma masala powder is easily available in the market. Do not forget to soak rajma overnight before making the rajma curry.

Nutrition

Nutrition Facts

How To Make Rajma Masala, Rajma Masala Recipe Punjabi

Amount Per Serving

Calories 280

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!