Rajma Masala

by MalaShenoy
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.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 1 hours
Servings
people
Ingredients
Cuisine North Indian
Prep Time 1 hours
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Rinse and soak the rajma/kidney beans in enough water overnight.
  2. Next day, discard the water and rinse the beans again in fresh water.
  3. Boil the rajma with 3- 4 cups water on a medium to high flame for 15-20 minutes. 15-18 whistles.
  4. After the rajma is boiled, mash some of it with a masher and leave the remaining rajma whole. Reserve the rajma stock.
  5. Puree the tomatoes and green chilies and keep aside.
  6. Heat oil and ghee in a pan. Add whole jeera/cumin seeds and let them crackle.
  7. Add onions and sauté till they turn golden brown in color.
  8. Add ginger-garlic-chili paste and sauté for a minute on a low flame.
  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
  10. Cover the pan and cook on a low flame till the oil separates from the masala.
  11. Add the boiled rajma along with the stock. Cover the pan and cook on a low flame for 15-20 minutes.
  12. Add plain water as required to obtain the desired consistency.
  13. Add ½ tsp amchur/mango powder and half the cream and stir well.
  14. Garnish with chopped coriander leaves and fresh cream. Serve with steamed rice.
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