Rajma Masala

The Rajma Masala is another Punjabi style recipe.  You can get this Rajma Masala in every punjabi restaurants or any north indian hotels and even in road side Pubjabi Dhabas.  The Rajma Masala is very tasty food is can b taken along with Rice or with Roti.

The Rajma Masala popularly known as Rajma Chawal in North India is served with Basmati Rice.  This is one of the best Indian recipes and is the most favorite comfortable food of all the people of India including South Indians.  It just takes 40 minutes to prepare Rajma Masala.

Ingredients needed

• Red kidney beans - 1 1/4 cups, soaked in 4 cups water overnight
• Onions - 2 large, grind to a paste 
• Turmeric Powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 heaped tbsp
• Cumin powder - 1/4 tsp
• Tomatoes - 3, large, puree
• Asafoetida - pinch
• Bay leaf - 1
• Ginger garlic paste - 3/4 tbsp
• Kasuri methi - 1/2 tsp, crushed (optional0
• Garam masala powder - 1 tsp (from the prepared garam masala)
• Oil - 2 1/2 tbsps
• Ghee - 1 1/2 tbsps (optional) if not using ghee, replace with oil
• Salt to taste
• Fresh coriander leaves for garnish (optional)
• Garam Masala Powder: dry roast for 2 mts and grind to a fine powder
• Cinnamon - 1/2" stick
• Cloves - 3
• Green Cardamom - 2 (Chota Elaichi)
• Black Cardamom - 1 (Badi Elaichi)
• Black Pepper Corns - 6
• Star Anise - 1/2
• Mace powder - pinch (Javitri)
• Black cumin - 1/4 tsp (Shahjeera)
• Dry Ginger powder - pinch (Sonth)

How to make Rajma Masala

• Wash the kidney beans and soak in 4 cups of water over night.  
• Pressure cook along with same water next day morning.  Cook for up to 4 ot 5 whistles or cook in a large pot of water till they become soft.   Remove half a cup of cooked beans and crush them coarsely and keep them aside. 
• Now heat ghee and oil in a vessel and add cumin seeds and bay leaf and allow the seeds to splutter.  Add the Asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown.
• Add red chilli powder, turmeric powder, coriander powder, cumin powder, kasuri methi and salt.  Mix them well.  Add the tomato and cook till oil separates.
• Now add the cooked kidney beans along with the residue of water left while pressure cooking it.  Cover and cook for 5 minutes
• Add the crushed beans and some more water if required to get  gravy.  Now cook it for 10 minutes without lid on a medium flame after adding some water.  Add garam masala and cook with lid till required gravy consistency.    Turn off the heat and let it sit for an hour.  Remove it to a serving bowl and garnish with chopped coriander leaves.
• Serve the hot Rajma Masala with steamed rice, Jeera rice, chappatis or phulkas.