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Punjabi Rajma Masala is a popular Indian curry. Rajma Masala is known for its health benefits as it is a rich source of Protein. Rajma Masala is served with chapatis or rice.

#PunjabiRajmaMasala #RajmaCurry #KidneyBeansCurry

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Punjabi Rajma Masala Recipe:

Red Kidney Beans (Rajma) - 2 Cups
Water - As Needed + 5 Cups
Bay Leaf - 1 no
Cinnamon - 1 inch
Salt - To Taste
Ghee - 3 tbsp
Dried Red Chilli - 2 nos
Cloves - 3 nos
Black Peppercorns - ¼ tsp
Cardamom - 3 nos
Cumin Seeds - 1 tsp
Onion - 2 nos
Tomato - 3 nos
Ginger Garlic Paste - 2 tbsp
Green Chilli - 2 nos
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - ½ tsp
Garam Masala - 1 tsp
Kasuri Methi - 1 tbsp
Coriander Leaves - 1 tbsp


Cooking Instructions:

1. Add Rajma and water in a bowl and soak the Rajma for 8 hours to overnight.

2. Drain the soaked rajma and wash it once more with fresh water.

3. Pressure cook the washed rajma with 5 cups of water, bay leaf, cinnamon stick and salt for 10 whistles.

4. Once the pressure settles, keep the cooked rajma with the water in which it had been cooking aside.

5. Blend onions in a mixer grinder to make onion paste.

6. Blend the tomatoes in a mixer grinder to make tomato puree.

7. Heat 3 tbsp of ghee in a pan, add dried red chilli, cloves, cardamom, cumin seeds and black peppercorns and saute for a minute.

8. Add onion paste and saute until they turn into light brown colour.

9. Add chopped green chillies.

10. Add the ginger-garlic paste and saute for a couple of minutes.

11. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt and cook for 2 minutes.

12. Add the tomato puree and continue cooking for 5 mins or until the oil separates from the masala.

13. Add cooked Rajma with the water in which it has been cooking.

14. Add garam masala powder, Kasuri methi and coriander leaves and cook for 10 mins or until the gravy reaches the desired consistency.

15. Remove from the heat, and serve hot with steamed rice or chapati.

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