Rajma is one of the most popular punjabi dishes. The Rajma masala uses simple ingredients yet it is full of flavor. This dish is healthy because it uses very little oil and the kidney bean itself is full of protein and antioxidants that help fight cancer, it is rich in fibre too. There are many more benefits of the kidney bean, but that is not why we are making it! The Rajma Masala is super super tasty. So So easy to make and yummy that you just need to make it!
The Rajam as you know is a hard hard bean, So we will need to soak it in water for about 8-10 hours. i used the White bean to make my Rajma Masala, the traditional one uses the Red kidney bean, smaller in size and very red in colour. We used the white one and the Rajma turned out really fine! So make it with whichever kidney bean you have.
What do you need to make the Rajma Masala?
- Rajma
- Finely chopped onions
- Fresh tomato puree
- Bay leaf
- Big black cardamom
- Kasuri methi
- Fresh Ginger and Garlic paste
- Coriander Powder
- Cumin Powder
- All spice Powder / Garam Masala
- Dr Mango Powder / Amchoor Powder
- Carom Seeds/ Ajwain
- Turmaric Powder
- Salt
How to make the Rajma Masala?
Step 1: Soak the Rajma overnight, Strain the water and keep them aside. If you are using the white Rajma like i did, soak it in hot water and change the water in the morning and use hot water again.
Step 2: Cook the Rajma in a pressure cooker for about 5 to 6 whistles. You will see that it gas cooked perfectly. The test for it is you should be able to mash it easily with your fingers.
Step 3: Let us get our masala ready. Puree of 5 fresh medium tomatoes, chop about 4 medium size onions, bay leaf, Big Cardamom, Dry Fenugreek, Ginger and Garlic paste, Dry Mango powder, Carom seeds, Cumin powder, Turmeric powder, All spice powder and Coriander powder.
Step 4: In a pan add some oil and start with the carom, the big Cardamom and the bay leaves. Fry for about a minute add the chopped onions and the ginger and garlic paste fry till the onions turn translucent and the raw smell of Ginger and garlic goes away.
Step 5: Add the tomato puree and cook for about 2 to 3 minutes. Let us now add the dry masala powders all in one go. Salt, keep in mind that we have added salt in the Rajma while pressure cooking them. Chilly powder , Amchoor powder, Coriander powder, Cumin powder, Kasuri Methi, All spice powder and mix all this well and fry till the oil separates from the tomato and onion mixture.
Step 6: Add boiled Rajma and add some water cook for some more time about 5 to 6 minutes and garnish with some fresh coriander and serve with some fresh onions.
If you like this recipe , you should see these other recipes by Foodoyee:
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Bagara Baingan: This is one of teh most popular dishes from Hyderabad, the Saall shiny purple Brinjals deep fried and then cooked in a sesame and peanut gravy that will just leave you licking your fingers! Get the recipe HERE
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