Punjabi Rajma Masala
Punjabi Rajma Masala
Ingredients
- • 150 g Rajma (Red Kidney Beans), soaked overnight
- • 1 large Onion (150g), finely chopped
- • 2 medium Tomatoes (200g), pureed
- • 1 tbsp Ginger-Garlic paste
- • 1 Green Chili, slit (optional)
- • 1 tsp Cumin Seeds
- • 0.5 tsp Turmeric Powder
- • 1 tsp Red Chili Powder
- • 1.5 tsp Coriander Powder
- • 0.5 tsp Garam Masala
- • 0.5 tsp Dry Mango Powder (Amchur)
- • 2 tbsp Cooking Oil
- • Salt to taste
- • 20 g Fresh Coriander leaves, chopped, for garnish
- • 500-700 ml Water (for cooking beans and gravy)
Cooking Steps
Drain soaked rajma, rinse, and pressure cook with 500ml fresh water and a pinch of salt for 7-8 whistles until soft. Let pressure release naturally.
Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili, sauté for 1-2 minutes until fragrant.
Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until oil separates from the masala, stirring occasionally (about 8-10 minutes).
Add the cooked rajma (along with its cooking liquid) to the masala.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld and gravy to thicken to desired consistency.
Stir in garam masala and dry mango powder. Garnish with fresh coriander leaves before serving.