Name: rajma masala recipe
Prep time: 480 min
Cook time: 40 min
Total time: 520 min
Ingredients: 1 cup rajma (soaked overnight); 1 inch cinnamon; 5 nos cloves; 1 no black cardamom; 1 no green cardamom; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 small bay leaf broken; 2 tbsp oil; 1 tsp cumin seeds; 1 tsp green chilli (finely chopped); 1 large onion (finely chopped); 1 tsp ginger garlic paste; 1/2 cup tomato puree; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1/4 tsp garam masala; 1/8 tsp amchur powder; 1 tbsp coriander leaves chopped; 1 tbsp fresh cream

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Rajma Masala recipe | Punjabi rajma chawal recipe with step by step photos and quick video recipe. very popular Indian curry recipe prepared with Red kidney bean and cooked in onion tomato gravy.

Rajma curry recipe | rajma masala can be had with ghee rice | Coconut milk rice or just the plain steamed rice. this is the simplest method and with few particular tricks to get the beautiful flavour in the beans and curry. Rajma chawal is pretty famous in northern part of India and is very common dhaba food menu.

The technique of cooking the rajma masala with potli is being followed in very particular recipes. we cook non veg curries with spice bag to gently infuse the masala flavours onto the meat. I followed the same technique in rajma. Believe me, the beans in itself got an exclusive desi taste from the spice bag.

For preparing the spice bag which is known as “Potli”, i have used the cloth bag/cover. as its easy to make a knot and can be disposed after use. in case you dont have it, use a plain white cloth/muslin cloth.

some of the rajma recipes are given here, check it out in case you are interested. dal makhani recipe with rajma, some exotic curries for roti and rice like: kadai mushroom,paneer butter maslala, dal sultani, etc.,

here is the quick video recipe of punjabi rajma chawal

check out the detailed instructions of making rajma masala:

take a pressure cooker and put the overnight soaked rajma adn add water. discard the water used for soaking.

firstly, prepare the spice bag to be put in cooker along with rajma. take a glass tumbler, put the cloth bag/muslin cloth in it. fill it up with spices: cinnamon, cloves, cardamom, black cardamom, bay leaf, fennel seeds, cumin seeds.

tie the spice bags and put it in the cooker along with rajma and add water.

close and pressure cook for 5-6 whistles until the rajmas are soft.

take out the spice bag and discard it. now, heat oil in a pan.

add cumin seeds, chopped green chilli, onions and ginger garlic paste to the oil. fry until it is brown.

to this, add tomato puree and fry for a minute until raw smell goes off

add all the spice powders together: turmeric, chilli powder, coriander powder, garam masala, amchur powder. mix well and fry until oil oozes out.

further, add cooked rajma along with the water used for cooking. mix well.

take out 1/2 cup of rajma along with the masala and grind it to a coarse paste.

mix well, close and cook for 10-15 minutes in medium flame.

open and add coriander leaves and fresh cream. mix well and serve hot with rice or roti.

yes, the curry was bright red in colour like in the final pic below which was shot in day light. the lighting of the video fooled me 😛 forgive me pls.

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