Rajma Masala
a popular North Indian dish that is made very often in Punjabi households. It is normally served with jeera pulao and also with chappathi, phulkas.
Ingredients
- 1 cup rajma/red kidney beans
- 1 large onion finely chopped
- 2 large tomatoes finely chopped
- 1 tbsp garlic ginger paste
- 1 tsp coriander/dhania powder
- ½ tsp red chili powder
- ½ tsp turmeric /haldi powder
- asafetida/hing a pinch, optional
- ½ tsp garam masala powder
- ½ tsp whole jeera/cumin seeds
- ½ tsp amchur/mango powder
- 2 tbsp oil
- 2 tbsp ghee
- 2-3 tbsp cream
- Rajma stock (the water which is used to cook the rajma)
- Salt
Instructions
- Rinse and soak the rajma/kidney beans in enough water overnight.
- Next day, discard the water and rinse the beans again in fresh water.
- Boil the rajma with 3- 4 cups water on a medium to high flame for 15-20 minutes. 15-18 whistles.
- After the rajma is boiled, mash some of it with a masher and leave the remaining rajma whole. Reserve the rajma stock.
- Puree the tomatoes and green chilies and keep aside.
- Heat oil and ghee in a pan. Add whole jeera/cumin seeds and let them crackle.
- Add onions and sauté till they turn golden brown in color.
- Add ginger-garlic-chili paste and sauté for a minute on a low flame.
- Add the tomato and green chili puree and all the spice powders-turmeric powder, red chili powder, coriander powder, asafetida/hing and garam masala powder and salt
- Cover the pan and cook on a low flame till the oil separates from the masala.
- Add the boiled rajma along with the stock. Cover the pan and cook on a low flame for 15-20 minutes.
- Add plain water as required to obtain the desired consistency.
- Add ½ tsp amchur/mango powder and half the cream and stir well.
- Garnish with chopped coriander leaves and fresh cream. Serve with steamed rice.
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