Punjabi Rajma Masala

Rajma Masala is a delicious Indian  Curry which is originated in Punjab. It is prepared by soaking Rajma/ Red kidney beans overnight. The beans are the pressure cooked until they are soft and added to a Curry. It is served with rice, naan or Roti with the sides of lemon wedges and onion slices. 

Preping Rajma:

1 cup red Rajma beans/ kidney beans

5 cups of water for pressure cooking

1 bay leaf

2 inch cinnamon stick

2 Cardamom pods

1 tsp salt

For Masala:

2 cups chopped onions

2 cups chopped tomatoes

1 tbsp garlic ginger paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp cumin seeds/ jeera

1 tsp Garam Masala/ Rajma Masala

1 tsp coriander powder

2 tbsp cilantro, chopped

1 tsp kasoori methi

2 tbsp oil

2 tsp Sugar

1 cup water for adjusting consistency

Preparation:

Cook Rajma with 5 cups of water, salt , cinnamon and bay leaf in a pressure cooker up to 6 whistles. Let the pressure release naturally. Rajma beans should be soft if pressed between fingers. Drain Rajma water in a bowl and use it for adjusting the gravy consistency. You can totally skip this and add fresh water instead.

Heat a pan and add a tbsp oil, add cumin and onions and sauté until onions are cooked.

Add ginger garlic paste and sauté until the raw smell goes away. 

Add tomatoes and cook until soft.

Remove this onion tomato mixture in a blender jar and blend it into smooth paste.

Heat oil in a pan, add a tbsp oil, add red chili powder and turmeric powder to the oil and mix it well. This helps to bring nice orange color to the gravy. 

Add the onion tomato paste to it and cook for 2-3 minutes. Add coriander powder, garam masala, sugar and salt to the gravy. 

Add water to the gravy and let it come to a boil. Now add the cooked Rajma and cover it with the lid and cook for 5 minutes. 

Turn off the heat and serve Rajma with Rice or Naan.