Rajma Masala

a popular North Indian dish that is made very often in Punjabi households. It is normally served with jeera pulao and also with chappathi, phulkas.

Rajma Masala

a popular North Indian dish that is made very often in Punjabi households. It is normally served with jeera pulao and also with chappathi, phulkas.

Category : Vegetarian, Curries

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By Mala Shenoy

Published On: 14 Nov 2015

Rating: 3
16 Votes, 0 Reviews
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1 Hours
Served : 4
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Directions (Click image to enlarge it)

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Step 1 Rajma Masala Recipe

Step 1

Rinse and soak the rajma/kidney beans in enough water overnight.

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Step 2 Rajma Masala Recipe

Step 2

Next day, discard the water and rinse the beans again in fresh water.

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Step 3 Rajma Masala Recipe

Step 3

Boil the rajma with 3- 4 cups water on a medium to high flame for 15-20 minutes. 15-18 whistles.

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Step 4 Rajma Masala Recipe

Step 4

After the rajma is boiled, mash some of it with a masher and leave the remaining rajma whole. Reserve the rajma stock.

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Step 5 Rajma Masala Recipe

Step 5

Puree the tomatoes and green chilies and keep aside.

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Step 6 Rajma Masala Recipe

Step 6

Heat oil and ghee in a pan. Add whole jeera/cumin seeds and let them crackle.

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Step 7 Rajma Masala Recipe

Step 7

Add onions and sauté till they turn golden brown in color.

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Step 8 Rajma Masala Recipe

Step 8

Add ginger-garlic-chili paste and sauté for a minute on a low flame.

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Step 9 Rajma Masala Recipe

Step 9

Add the tomato and green chili puree and all the spice powders-turmeric powder, red chili powder, coriander powder, asafetida/hing and garam masala powder and salt

Step 10

Cover the pan and cook on a low flame till the oil separates from the masala.

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Step 11 Rajma Masala Recipe

Step 11

Add the boiled rajma along with the stock. Cover the pan and cook on a low flame for 15-20 minutes.

Step 12

Add plain water as required to obtain the desired consistency.

Step 13

Add ½ tsp amchur/mango powder and half the cream and stir well.

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Step 14 Rajma Masala Recipe

Step 14

Garnish with chopped coriander leaves and fresh cream. Serve with steamed rice.

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