Punjabi Rajma Masala Recipe - Rajma Chawal/Spiced Red Kidney Beans Curry
Make the delicious Punjabi Rajma Masala and serve it along with rice and papad for a lunch or weeknight dinner along with pickled onions. This rajma masala is cooked in a pressure cooker in one pot. Freshly prepared punjabi garam masala powders adds in the right taste and flavour to the 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. This makes a one dish meal, when the Rajma Masala is served along with steamed hot rice where the wonderful flavours of the rajma comes out when chewed along with rice.
If you are looking for more Rajma Recipes, here are some that you can make for your everyday Lunch or Dinner:
- 1 cup Rajma (Large Kidney Beans)
- 1 inch Ginger , grated
- 2 cloves Garlic , grated
- 1 Onion , roughly chopped
- 1 Tomato , pureed
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera) , roasted
- 1 teaspoon Garam masala powder
- 4 Cardamom (Elaichi) Pods/Seeds , powdered
- 1 tablespoon Butter
- 2 sprig Coriander (Dhania) Leaves , chopped
- 1 teaspoon Cooking oil
- Salt , to taste
How to make 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 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 it aside for later use.
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 and 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.
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