Rajma Masala Recipe Punjabi Rajma Masala Curry

PUNJABI RAJMA MASALA

Steps:

• Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
• Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
• Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
• NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
• Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
• Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
• Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
• Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
• Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
• Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
• Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.

RAJMA MASALA RECIPE, PUNJABI RAJMA MASALA CURRY RECIPE

Steps:

• Wash the red kidney beans (rajma) and soak in water for 8 to 9 hrs or over night.
• Now finely chop the onion and tomatoes . Also grate the ginger and garlic or can also use the paste.
• Once the rajma is soaked for about 8 hrs, boil them in presser cooker after adding salt. Cook for 8 mins on medium flame.
• In a non stick pan add oil, cinnamon stick, bay leaf and cloves and saute till cloves changes its color.
• Add the onion and cook till they the onion becomes light brown in color .
• Once the onion are cooked add chopped ginger and garlic and cook for about 1 min.
• Now its time to add the spices like coriander powder, red chili powder, garam masala, cumin powder, turmeric powder and salt to taste.
• Once the masala are blended well with onion throw in the tomatoes and cook for about 5 min till the tomatoes are well cooked
• Add a little water to gravy and let it simmer for a minute..
• Now add the boiled rajma to the gravy and cook for about 4 min till all the ingredients blends well with each other. Note: To make a thick gravy smash some rajmas with spoon.
• Rajma masala sabzi is ready. Serve with plain rice, jeera rice, roti, chapatti or naan.