Punjabi Rajma Masala Recipe (Rajma Chawal ) Spiced Red Kidney Beans Curry
The Punjabi Rajma Masala also known as the North Indian Red Kidney Beans Curry is a very famous recipe from the North India. Rajma Masala popularly known as Rajma Chawal is considered as a comfort food in a Punjabi home. makes a one dish meal, when the Rajma Masala is served along with steamed hot rice where the wonderful flavours of the
The Rajma Masala makes a perfect dish meal for Sunday Lunches, when served along with steamed hot rice making the meal wholesome and nutritious.
Pan Used: Pressure Cooker
- 1 cup Rajma (Red Kidney Beans)
- an inch piece of ginger, grated
- 2 cloves of garlic, grated
- 1 large onion, roughly chopped
- 1 large tomato, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon garam masala powder
- 3 to 4 cardamom pods, powdered
- 1 tablespoon butter
- a small bunch of chopped coriander leaves
- 1 teaspoon oil
- Salt to taste
Directions for Punjabi Rajma Masala Recipe (Rajma Chawal ) Spiced Red Kidney Beans Curry
To begin making the Rajma Masala recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours. In the video recipe, I have shown you a method where you cook the rajma first and them add the masalas and cook it further. In the recipe below, I am have shown you how you can cook the Rajma Masala in a single pot using the pressure cooker method.
Make a paste of the onion, ginger and garlic. Keep aside.
Heat a teaspoon of oil on medium heat in the pressure cooker pan; add the onion, garlic and ginger paste and saute for 3 to 4 minutes until the raw smell goes away and the mixture changes color. Stir in the tomatoes, the turmeric powder, cumin powder, garam masala powder, cardamom powder. Saute for another couple of minutes and then add in the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 2 inches above the rajma.
Cover the pressure cooker, place the weight on and cook on high heat until you hear 6 to 8 whistles. After 6 to 8 whistles, turn the heat to low and simmer for another 15 minutes and then turn off the heat. Allow the pressure cooker to rest and release its pressure naturally. The rajma will continue to cook in the pressure cooker as along as there is pressure inside.
Once the pressure has released, open the cooker. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily. If you find the rajma is still firm, you need to cook it for a little longer. This happens when your rajma bean has aged and hence takes a longer time to cook.
Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve the Rajma Masala along with hot steamed rice.
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