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Rajma Masala recipe
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rajma masala recipe

rajma chawal | punjabi rajma masala recipe
Prep Time8 hours
Cook Time40 minutes
Total Time8 hours 40 minutes
Course: Side Dish
Cuisine: North Indian
Servings: 4 servings
Author: Jinoo Jayakrishnan
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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

Instructions

  • 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.