Recipe- Punjabi Style Rajma Masala

Nothing spells Comfort food for me like Rajma Chawal. Red Kidney bean Curry is undoubtedly one of the most popular North Indian Curry. You can enjoy this Rajma masala with Rice, roti or paratha.

Rajma Masala with rice is my most favorite dish since childhood and my kids share my love for this awesome dish. So it is made every week and is never out of demand.

Ingredients

1 cup Rajma/ Red Kidney Beans
Salt to taste
¼ tsp turmeric powder

For Gravy

2 medium tomatoes
1 piece of ginger
1 green chili chopped
1 tbsp oil
¼ tsp Heeng/ Asafoetida
½ tsp Jeera
¼-1/2 tsp red chili powder depends on your taste
1 tbsp Dhania/ coriander powder
¼ tsp Garam masala

To garnish

Chopped coriander leaves

Method

To Boil Rajma

- Wash and soak Rajma in enough water overnight or at least 7-8 hours.

- Add salt and turmeric powder to Rajma and boil it with the water it was soaked in for 3-4 whistles on high. Rajma should be covered in water completely.

- Then turn the flame to small and let it cook for 15 more minutes. After steam escapes by itself open the pressure cooker and check that the Rajma is soft. You can check by pressing between your fingers.

To Make Gravy

- While the steam escapes, prepare the curry. Grind tomatoes, green chili, and ginger to a fine paste.

- Heat oil in a pan or kadhai. Add Heeng and Cummin seeds. When cumin starts to crackle add red chili powder, coriander powder, and pureed tomato and cook till oil separates.

- Add boiled Rajma to the gravy and cook for 2-3 minutes. Now add garam masala and cook for another minute.

- Taste Rajma. Check the salt and spices and add more if required.

- Also, you can adjust the consistency of the gravy as per your preference. In my home, we like thick gravy.

To Serve

- Garnish with chopped coriander leaves. Serve hot Rajma Masala with rice or Roti/ Chapati.