21 May 2014

Punjabi Rajma Masala (Kidney bean curry)

Very often i make Punjabi rajma masala. And is always a hit everytime...Rajma is a famous North indian vegetarian dish having rajma (red kidney beans) in thick gravy. Gravy is nothing, but a blend of indian spice with tomatoes and onion paste. Rajma Masala is either served with naan, or simple tawa roti or with rice. Most of the time i serve it with rice and accompany it with boondi raita or cucumber raita.
Do check its recipe below...



1 1/2 cup Rajma soaked in water 6-8 hours (red kidney beans)

For Gravy:
2 Onion puree (1 large and 1 medium-small)
1 large tomato puree
1 tsp garlic paste (about 3 pods)
1 tsp ginger paste
1 tsp green chilly paste
11/2 tsp khas khas soaked in 1 tsp water for about 10 minutes and finely paste
1  tsp Cumin powder
1 tsp Coriander powder
1/2 tsp dry ginger powder
1/4 tsp black pepper powder
1/2 tsp black cardomom powder (remove its seeds and crush it)
1/2 tsp cloves powder
1/4 tsp cinnamon powder
1 tsp dry mint leaves powder (can use fresh one too, just paste it)
1 tsp dry methi leaves (dry fenugreek leaves)
1/2 tsp nutmeg powder
3/4 tsp garam masala powder
1/2 tsp aamchur powder (dry mango powder)
1 tsp Saunf powder (Dry fennel powder)
3/4 tsp methi powder (Dry fenugreek powder)
1 tsp red chilly powder
1 tsp turmeric powder
1/2 tsp whole cumin seeds
1/2 tsp whole mustard seeds
Salt to taste
1 bay leaf
pinch of Hing (asafoetida powder)
1 tbsp Oil
1 tbsp ghee (clarified butter)


  • Pressure cook soaked rajma (red kidney beans) with water.
  • Once cooked, do not drain its water, use the same while making gravy.
  • In a deep kadai or wok, heat oil and ghee with whole cumin seeds,and mustard seeds. As as it splutters add pinch of Hing powder (asafoetida powder), bay leaf and onion puree. Saute until light pink with little salt. 
  • Now add tomato puree with all the spice powders mentioned above.
  • Add Rajma water to this mixture, about 1/2 cup. Simmer it on low flame and let it cook for about 5 minutes with its lid covered.
  • After cooked, add rajmas in to this gravy with its remaining water.
  • Again cook furthur for about 10 minutes on a low flame, or until you get nice thick gravy.
  • Garnish it with fresh Coriander leaves and serve hot with rice, sliced onion rings and with grated cucumber raita.

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