Rajma Recipe
Flavourful and delicious Kidney Beans Curry is a popular Punjabi vegetarian dish. Try out this easy Rajma Masala Recipe for Roti or Chapathi!
Servings: 5
Calories: 99kcal
Ingredients
- Rajma/kidney beans – 2 cups
- Cumin seeds – ¾ tsp
- Onion – 2 medium sliced
- Ginger garlic paste – ¾ tsp
- Veg Masala Paste – ¾ tsp
- Tomato – 2 medium chopped
- Turmeric powder – ½ tsp
- Salt to taste
- Jeera Powder – ½ tsp
- Coriander Powder – ½ tsp
- Red Chilli Powder – ½ tsp
- Coriander Leaves to granish
- Kasuri Methi – 1 tbsp
- Oil – 1 ½ tbsp
- Cream – 1 tsp
- Water as required
Instructions
- Wash and soak rajma overnight.
- Next morning, discard water, wash rajma in fresh water and pressure cook for about 25-30 minutes till soft. Strain and keep aside. Retain the cooking liqueur.
- Chop onions, tomatoes and coriander leaves.
- Heat oil in a pan. Add cumin seeds and allow to crackle.
- Add chopped onions, stir, add ginger-garlic paste.
- Fry for 4-5 minutes on medium heat till onions turn brown.
- Put in the chopped tomatoes. Cook covered on low flame for 3-4 minutes till the tomatoes become mushy.
- Add turmeric, red chilli powder, cumin powder, salt, coriander powder and garam masala paste. Sauté till the masalas are well mixed.
- Add the boiled rajma, mix well and cook for 1-2 minutes. Add liqueur (1 ½ cups) and cook covered for 10 minutes on medium flame till the dish reaches the desired consistency. Add water if necessary.
- Dry roast kasuri methi on a tava and add to the simmering rajma masala. Cook for a minute more, add a blob of cream and remove. Garnish with fresh coriander leaves.
- Serve Rajma Masala with Chawal, Jeera Rice or Phulkas.