Rajma Masala Recipe with Chakrata Rajma
Poit From Hills|
Rajma Masala – a protein rich Red Kidney Beans curry, is best enjoyed with steamed rice as Rajma Chawal and is one of healthiest and easiest to make Punjabi curry. This recipe’s step by step photos, detailed directions, tips and minimum number of ingredients make it very easy to prepare at home and doesn’t require you to have any special cooking skills and spares you from long prep time as it uses very basic spices that are easily available in any Indian kitchen. Follow this Rajma Masala Curry Recipe and enjoy your dope of Rajma Curry with Chawal
1 cup Rajma (Red Kidney Beans) |
| 1 small piece of Bay Leaf |
| 1-inch long piece of Cinnamon Stick |
| 1 Green Cardamom (or black cardamom) |
| 1/2 teaspoon Cumin Seeds |
| 1 Onion, finely chopped (approx. 1/2 cup) |
| 1 teaspoon Ginger-Garlic Paste (or crushed) |
| 1 Green Chilli, slit lengthwise (or more for spiciness) |
| 2 medium Tomatoes, chopped (approx. 1 cup) |
| 1 teaspoon Red Chilli Powder |
| 1 teaspoon Cumin-Coriander Powder |
| 1/4 cup Milk (or 2 tablespoons fresh cream) |
| 2 tablespoons Oil |
| Salt to taste |
Note: You can use any type of kidney beans for this recipe. However, if possible, use red kidney beans (not dark purple) as they take less time to cook compared to dark purple kidney beans and has softer texture.
Directions:
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Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight. -
Drain the water and transfer soaked beans into a 2-3 liter capacity pressure cooker. Add 1¾ cups water and salt; close the lid and pressure cook over medium flame until it turns soft, for around 4-5 whistles. Turn off the flame and let the pressure release naturally (around 5-7 minutes) before opening the lid. Don’t open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. Check the beans for softness, if they are not soft, cook them more for 2 whistles (if required add more water). Drain excess water from cooked beans and keep both water and Rajma aside for later use. -
Heat 2-tablespoons oil in a pan (or kadai) over medium flame. When oil is medium hot, add 1 small piece of bay leaf, 1-inch long piece of Cinnamon, 1 green cardamom and 1/2 teaspoon cumin seeds, sauté for 30 seconds. Add chopped onion and sauté until onion turns translucent. Add 1-teaspoon ginger-garlic paste and 1 green chilli. -
Sauté for 1-2 minutes.
