Punjabi Rajma Masala

Rajma or Kidney bean is the ultimate favourite lentil of all Indians esp in north India. Rajma Chawal for every kid means home. The best of Rajma are available in Jammu in India and next time you’re there do buy atleast 5 kgs!

This recipe of Rajma masala goes best with jeera rice and is rich in aromats and whole spices. A quick tip – when you make the masala for the rajma, keep a 2-3 tbsp of it extra separately and you can use it for paneer masala the next day!

Cooking Time: 30 minutes

Servings: 4

Ingredients

Red kidney beans (Rajma), soaked overnight      1 ½ cups

Oil     3 tbsp

Bay leaves   2

Cinnamon 2 sticks

Cloves 3-4

Hing ¼ tsp

Cumin seeds/Jeera 1 tsp

Black cardamom ( moti elaichi) 1

2 medium Onions, finely sliced       

Ginger, chopped   1 inch piece

Garlic, chopped    6-8 cloves

3 medium Tomatoes, pureed  

Coriander powder 1 tablespoon

Cumin powder     1 teaspoon

Red chili powder  2 teaspoons

Turmeric powder  ½ teaspoon

Garam masala powder   1 teaspoon

Salt to taste

Method

• Pressure cook rajma with five cups of water and salt till totally cooked and soft.
• Heat oil in a deep pan and add jeera and hing.
• When it splutters, add bay leaves, cinnamon, cloves, black cardamom and onions on medium flame.
• After 1 min, add ginger and garlic and continue to sauté till the mixture turns golden.
• Add tomato puree, mix and continue to cook on low flame.
• Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. This will take about 10-12 mins.
• Turn off the gas and blend this mixture in a blender/grinder.
• Add this masala paste in the rajma and mix.
• Adjust salt and add Garam masala powder.
• Lower the heat and simmer for about fifteen to twenty minutes on low heat. Mash a little to make the gravy thick.
• Serve hot with steamed rice.