Rajma Curry, Punjabi Rajma Masala Recipe
by Tarla Dalal
- हिन्दी में पढ़ें (Rajma Curry, Punjabi Rajma Masala Recipe in Hindi)
- ગુજરાતી માં વાંચો (Rajma Curry, Punjabi Rajma Masala Recipe in Gujarati)
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Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favourite in punjab and very popular amongst all age groups.
- Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally.
- Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the garlic-ginger-green chilli paste, chilli powder and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the rajma, tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Rajma Curry Video, Rajma Masala, Punjabi Rajma by Tarla Dalal
Rajma Curry, Punjabi Rajma Masala Recipe recipe with step by step photos
For preparing the Rajma Masala (Rajma Curry, Punjabi Rajma Masala), we are making use of Jammu rajma which lend a beautiful aroma and flavour. But, feel free to use any variety of kidney beans especially the red rajma which are available in small as well as big sizes.
You can even cook the rajma along with whole spices like bay leaf and cinnamon stick to enhance the flavour of restaurant style rajma masala recipe.
Fresh cream, kasuri methi, coriander leaves can be additionally added at the end of preparation.
To get a darker shade of rajma curry, put a tea bag while boiling the rajmas.
Many people even make use of Punjabi garam masala or Rajma Masala as flavour enhancers.
For making Rajma Masala, rinse the rajma very well using water. We are making use of small sized Kashmiri rajma but, you can use whichever is easily available.
Transfer the rajma in a bowl, submerge in enough water and soak overnight or a minimum of 8-10 hours.
Next day, discard the water by straining the rajmas. Rinse the rajma once again with fresh water.
Add the soaked and drained kidney beans to a pressure cooker. You can even cook the rajma directly on a stovetop but it will consume a lot of time.
Add enough water.
Close the lid and pressure cook the rajmas for 4-5 whistles or on a medium flame.
When the pressure settle downs naturally, open the lid and mix once.Check if the rajma is cooked or not by pressing it between your thumb and index finger. If it is not soft, add water and cook for 1-2 more whistles. Always cook the rajma till soft and tender.
Strain the rajma and keep aside. You may reserve and use this water while preparing the Rajma Masala later.
For the Punjabi Rajma Masala, in a deep non-stick pan, transfer the chopped tomatoes.
Add 1 cup of water.
Cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally.
Allow them to cool slightly and transfer into a mixer jar.
Blend in a mixer to a smooth pulp. Keep aside.
For preparing the Punjabi Rajma masala recipe, heat the oil in a deep non-stick kadhai. Also, you can make use of butter/ghee or part butter part oil to cook the Punjabi rajma masala.
Once the oil is hot, add the onions.
Sauté on a medium flame for 2 to 3 minutes or till they are golden brown.
Add the prepared garlic-ginger-green chilli paste. Nothing can beat the aroma and flavour of freshly pounded masala.
Add the chilli powder. Also, you can add Kashmiri red chilli powder for a bright red colour.
Add 2 tbsp of water. This will aid in cooking and prevent the spices from burning.
Mix well and cook on a medium flame for 1 to 2 minutes or till the raw aroma of garlic-ginger-green chilli goes away.
Add the rajma. Also you can make use of canned kidney beans.
Add the tomato pulp and salt. The addition of salt right after tomatoes help in quick cooking of them.
Mix Rajma Masala (Rajma Curry, Punjabi Rajma Masala) well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The gravy should not be watery and neither be too thick. If required, mash few rajmas lightly to achieve the perfect consistency for Rajma Masala.
Serve Rajma Masala restaurant style hot with steamed rice, jeera rice or paratha.
Nutrient values (Abbrv) per serving
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