Rich in Punjabi flavor, the taste of Rajma Masala is such that after eating it once, you will want to try it again. Rajma is full of nutrition and the vegetable made from it is very tasty. It is especially liked in North India, Punjab, and Delhi. Rajma Masala is very easy to make and its simple recipe is given below. By making this you can enjoy lunch or dinner.
Ingredients:
Rajma – 1 cup
Onion – 1
Tomato Puree – 2 cups
Ginger-garlic paste – 1 tsp
Green chilli – 2
Cumin whole – 1 tsp
Red chilli powder – 1 tsp
Mango powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Kasuri Methi – 1 tsp
Green coriander chopped – 2 tbsp
Ghee – 1 tablespoon
Cloves – 4-5
Cinnamon – 1 inch piece
Bay leaf – 1
Black cardamom – 1
Salt – as per taste
Recipe:
First of all, soak Rajma in water overnight.
After this, add water, bay leaves, black cardamom, soaked kidney beans, and 1 teaspoon salt in a pressure cooker and cook.
Switch off the gas after the cooker gives 6-7 whistles. After this let the cooker cool down.
Now put ghee in a pan and heat it on medium flame.
When ghee melts, add cumin, cinnamon, and cloves and fry.
Add finely chopped onion and sauté for some time. Along with this, also add ginger-garlic paste and green chili.
When the color of the onion turns golden brown, add tomato puree to it and let it cook.
Cook it while stirring until the puree becomes thick. This will take about 10 minutes.
When the puree starts releasing ghee, reduce the flame and mix turmeric, red chili powder, coriander powder, garam masala, and dry mango powder in it.
When the spices start giving out an aroma, add boiled kidney beans to it, mix well cover the pan, and let the beans cook for 15 minutes.
After the stipulated time, remove the lid and add Kasuri fenugreek and finely chopped green coriander to the Rajma.
Rajma masala is ready, serve it with naan, roti, or rice.
