Rajma Masala (Kidney Bean) is the star of Punjabi cousin, but equally popular in all northern states of India.
Here in this recipe I am using nice amount of onion, tomato to make gravy thick and tasty and green corriander leaves to give it nice flavour and also subtle the flavour of garam masala.
There are two ways to make rajma masala :-
In first method pressure cook the beans first, then add them to creamy gravy.
In second way you don't need to pressure cook beans alone.
I use to make it both ways depends on my mood , but second one is my favourite way. you can also call it one pot method. As most of the time i use to make it for our Sunday lunch this method is quite convenient for me .
If you are a beginner than this method suits you perfectly well. The key of making good rajma masala is cooking rajma properly and use nicely flavoured garam masala.
Preparation Time:- 60 minutes
Servings:- 6
Ingredients:-
Method:-
Here in this recipe I am using nice amount of onion, tomato to make gravy thick and tasty and green corriander leaves to give it nice flavour and also subtle the flavour of garam masala.
There are two ways to make rajma masala :-
In first method pressure cook the beans first, then add them to creamy gravy.
In second way you don't need to pressure cook beans alone.
I use to make it both ways depends on my mood , but second one is my favourite way. you can also call it one pot method. As most of the time i use to make it for our Sunday lunch this method is quite convenient for me .
If you are a beginner than this method suits you perfectly well. The key of making good rajma masala is cooking rajma properly and use nicely flavoured garam masala.
Preparation Time:- 60 minutes
Servings:- 6
Ingredients:-
- Rajma( any variety)- 1 cup or 200 grams
- Onion - 2 medium size
- Tomato - 4-5 medium size
- Ginger - 2 inch long(grated)
- Garlic cloves - 10 to 12 (grated)
- Corriander powder- 1 tsp
- Kashmiri red chilly powder- 1 1/2 tsp
- Turmeric powder- 1/4 tsp
- Asafoetida (hing)- 1 pinch
- Cumin seeds - 1/2 tsp
- Salt - 11/2 tsp or according to taste
- Chopped corriander leaves - 2 tablespoons( chopped)
- Cinnamon - 1 inch stick
- Cloves - 4
- Black cardamom - 1
- Green cardamom- 4
- Bay leaf - 1
Method:-
- Clean and soak rajma or kidney beans in water overnight or at least for 5 - 6 hours.
- After overnight or 5-6 hours discard the water and wash the beans properly.
- In a pressure cooker heat oil over medium flame.
- Now add cumin seeds , cinnamon stick, Black and green cardamom, asafoetida and bay leaf and let it splutter for a minute.
- Now add finely chopped onion and fry it till golden brown in colour.
- Add grated ginger and garlic and saute it for a minute.
- Now add finely chopped tomato and mix well.
- Start adding turmeric powder, kashmiri red chilly powder, corriander powder ,salt.
- mix well and let it cook till tomato softens down.
- Stir in between and saute the masala till oil starts oozing out.
- Now add rajma beans to the masala and cook it over medium flame for 3- 4 minutes so that the flavours of spices nicely mix with the beans.
- Now add 3 cups of water and mix well.
- Add green corriander leaves and garam masala powder and close the lid.
- After one whistle on high fame let it cook for 30 minutes over low flame or till 6 to 7 whistles.
- Turn off the flame and let the pressure come out on its on.
- Your Delicious rajma masala is ready.
- Serve it with jeera rice, plain rice or chapati.
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