Best way to make Punjabi Rajma Masala
Rajma Masala is a flavorful and protein-rich dish made with rajma (kidney beans). Rajma is a good source of iron, fiber, vitamins K and B, magnesium, phosphorus, and potassium. These nutrients provide sustained energy, support healthy digestion, enhance mental clarity, and contribute to regulating blood sugar and cholesterol levels.
Necessary ingredients
200 gm Rajma (Kidney Beans)
2 teaspoons Oil
A pinch of Hing (Asafoetida)
1/2 teaspoon Baking Soda
250 gm Tomatoes
3-4 Green Chillies
1 piece Ginger
1/2 teaspoon Cumin Seeds
1/4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Red Chili Powder
1/4 teaspoon Garam Masala
Salt to taste
Recipe
First, soak the rajma overnight or for 8-9 hours. On the day you plan to cook, rinse the soaked rajma thoroughly. Place the rinsed rajma in a pressure cooker, add water as needed, and put it on the stove. Allow 4-5 whistles to ensure the rajma is cooked through and not raw.
Once the whistles are complete, allow the pressure to release naturally. Check to ensure the rajma is fully cooked. Next, heat oil in a pan. Add cumin seeds and a bay leaf, then sauté chopped onions until golden brown. Add ginger, garlic, and green chilies, and sauté further until fragrant. Now, stir in turmeric powder, coriander powder, salt, and garam masala, and sauté briefly.
Mix all the spices well, add the tomatoes, and cook until the tomatoes soften and the mixture thickens. Add the cooked rajma to the pan, mix well with the tomato-spice mixture. Let it simmer for 5-7 minutes on medium heat, and optionally stir in some butter or cream.
Your flavorful and hot Punjabi Rajma Masala is ready to be served.
