Punjabi rajma masala
A delicious, comforting and fulfilling red kidney beans recipe cooked in an onion tomato sauce. This tastes great with both rice and Indian flatbreads
Equipment
- Pressure cooker
Ingredients
- 1 cup rajma or red kidney beans soaked in water overnight or 6 hours
- 1 cup onions finely chopped
- ¾ cup tomatoes ground to a paste
- 2 tbsp ginger garlic paste
- 2-3 chilis slit
- 2 tbsp coriander powder
- 1 tbsp cumin seed powder
- 1 tbsp chili powder
- ¼ turmeric powder
- 2 tbsp garam masala powder
- 2 tbsp kasuri methi dried fenugreek leaves
- 2-3 tbsp fresh coriander leaves finely chopped
- 2-3 tbsp mustard oil
- salt to taste
Instructions
- Drain the soaked rajma and add it to a pressure cooker with a teaspoon of salt and 3 cups of water. Pressure cook the beans until soft and reserve the water. Drain and keep aside (reserve the water)
- In the cooking pot heat the oil until smoking hot, reduce the heat and heat again. Add the onions and fry until they caramelize. Then add in the ginger-garlic paste and chilis
- Fry for couple minutes and then add the tomato pulp. Cook until it is thick and reduced
- Add all the spice powders (except the kasuri methi), salt along with ¼ cup of the reserved rajma water (or hot water). Mix well and cook until the oil separates
- Now add the boiled rajma and simmer over medium heat for 10-12 minutes. Keep adding water if you need to. Once you've reached the consistency of the curry you want, turn the flame off and stir in the coriander leaves
- Serve your yummy Punjabi rajma masala, hot along with rice and/or parathas. Enjoy!
Notes
- You could also use canned red kidney beans for the recipe. In that case, start from step 2
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon