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Punjabi Rajma Masala

Punjabi Rajma Masala Recipe | Rajma Recipe

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Simple homemade Punjabi Rajma Chawal loaded with flavors. One of the most authentic and traditional way to cook Rajma Masala at home.
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Prep Time 12 minutes
Cook Time 30 minutes
Soak rajma overnight 8 hours
Total Time 8 hours 42 minutes
Course dinner, Main Course
Cuisine Indian
Servings 2 servings
Calories 290 kcal

Equipment

  • skillet

Ingredients
  

Soaking Rajma

  • 1½ Cup Rajma 360gm
  • 2 Cup Water or as needed
  • 1 Tablespoon Salt

Punjabi Garam Masala

  • 1 Stick Cinnamon or Dalchini
  • 10 Pods cloves or Laung
  • 1 Teaspoon Cumin Seeds or Jeera
  • 1 Large Black Cardamom or Badi Elaichi
  • 1 Large Star Anise or Chakra Phool
  • 1 Teaspoon White Peppercorns or Safed Kali Mirch

Rajma Masala

  • 1 Tablespoon Mustard Oil
  • 1 Tablespoon Desi Ghee
  • 1 Teaspoon Cumin Seeds or Jeera
  • 1 Pinch Hing
  • 1 Large Onion finely chopped
  • 1 Large Onion grated
  • ½ Cup Ginger Garlic Paste 10-12 Garlic and 2 Inch Ginger (ground into a smooth paste)
  • ½ Teaspoon Turmeric Powder or Haldi Powder
  • ½ Teaspoon SALT or as per taste
  • 1 Tablespoon Red Chili Powder or Lal Mirch Powder
  • 1 Tablespoon Dhania Powder or Coriander Powder
  • 2 Large Tomatoes made into a puree
  • ¼ cup Punjabi Garam Masala
  • 1 Tablespoon Fresh Cream
  • 1 Tablespoon Desi Ghee
  • ½ cup Freshly Chopped Coriander leaves

Instructions
 

  • First of all rinse and soak rajma overnight in some water and a pinch of salt. Keep it on the countertop. Discard the water and place the kidney beans in the pressure cooker and add some fresh water.
  • Pressure cook rajma until soft. But not mushy. At least 4-whistles on medium flame.
  • In a mixer grinder take a cinnamon stick, cloves, white peppercorns, cumin seeds, black cardamom, and star anise. Make a powder of your punjabi garam masala and keep it aside.
  • In a pan take some mustard oil and add some ghee in it. As it gets heated, add Jeera or Cumin along with some Hing.
    As the Jeera starts spluttering, add chopped onions and grated onion. Cook on low flame until the onions get well sauteed.
    Now add ginger garlic paste and saute them well.
    Add the dry spices - Turmeric Powder or haldi Powder, Salt, Lal Mirch Powder or Red Chili Powder and Coriander Powder or Dhania Powder. Sautee them for 2-minutes on low flame until the raw smell goes away.
    Now add tomato puree and cover cook on low flame for 2-3 minutes until the tomatoes get cooked and the oil starts to separate.
    Now add the rajma along with the water from the pressure cooker. Stir well and then we will add the punjabi garam masala that we had made and we will cover cook for 3-4 minutes on medium to low flame.
    Once you take the lid off, it will be ready. Stir well. Add Desi ghee along with some fresh cream, and freshly chopped coriander leaves
  • Garnish your rajma and serve it with plain white rice or chawal along with some lime wedges and onion rings.

Video

Keyword Punjabi Rajma Chawal Recipe, Rajma Chawal Recipe, Rajma Masala