Saturday, October 12, 2013

Rajma Masala Recipe | Punjabi Rajma Masala

Rajma masala is Punjabi cuisine n It appears very rare in my kitchen I don't like it very much but this time I searched recipe online and tried it again with new way and I started loving it.
I enjoyed with rice and Hubby with Chapati.Best Sunday Meal. 

Preparation Time : 10 mins  Cooking time :       40 mins  Serves : 4

1 Cup Rajma (red kidney beans)

2 Onion,grounded paste                      
3 Tomato,grounded paste                      

1 tsp Ginger garlic paste       
1 tsp Red chilly powder         
1/4 tsp Garam masala powder        
2 tsp Coriander seeds powder (Dhaniya powder)       
4-5 tbsp Cream
1 tsp kastoori Maithi (optional)                        
Salt to taste

To temper

3 tbsp Oil        
1 small piece Cinnamon
1 Elachi        
2 Cloves      
2 Black Pepper    
1 Bay leaf

Soak Rajma for 12 hours (overnight) and drain the water. 
Pressure cook for 4-5 whistles,with 1/4 tsp of salt and enough water to immerse the rajma completely. Once done, reserve the water.
In a kadai/ pan, heat oil and season with cinnamon, elachi, cloves and bay leaf. 
Add the onion paste. Fry till transparent.Add ginger garlic paste and give it a fry for a minute.
Add salt, red chilly powder and dhaniya powder.Add tomato puree. Mix well.Cook in medium flame for 4-5 minutes until the raw smell goes away

.Add kastoori methi crushed in between your hands.
Add the rajama and cook in medium flame for 5 minutes. Add the reserved water and cook for another 4-5 minutes.
Mix well, by now the water should have reduced and now, if needed add 1 cup water and cook in medium flame for another 5-8 minutes.
And lastly add cream and garam masala mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.

Serve hot with roti or Rice.

Do not overcook rajma.
Cooking in the masala for long time makes it really tasty.
Instead of onion,ginger garlic paste and tomato puree, you can use chopped also.
kastoori Methi gives nice Aroma.


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