rajma masala recipe | punjabi rajma chawal recipe
Hebbar's Kitchen
Hebbar's Kitchen
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  • 8 hours Cook time
  • 30 mins Total time
  • 30 mins rajma masala recipe
  • 1 cup rajma
  • 4 cups water rajma masala: 2 tsp butter / ghee / oil 1 tsp jeera / cumin seeds 1 onion, finely chopped 1 tbsp ginger garlic, finely chopped 1 tomato, finely chopped 1 tsp red chilli powder, adjust to your spice level 1 tsp coriander powder ½ tsp garam masala powder 1 tbsp kasuri methi / dry fenugreek leaves few coriander leaves, finely chopped salt to taste water, if required Instructions soak the rajma / red kidney beans overnight with enough water. next day rinse it well in running water and pressure cook for 5 whistles. check the beans have cooked enough by pressing them. the beans has to be soft yet retain their shape. separate the water and keep aside. in a large pan, heat 2 tsp of butter and add in cumin seeds. allow to splutter. next add chopped onion and fry till they turn translucent. time to add ginger, garlic and saute till the raw smell goes away. now add chopped tomato and fry till they start releasing oil from sides. time to add spice powder; add chilli powder, coriander powder and garam masala. fry for a minute without burning the spices. now add cooked rajma. also add the drained water which was used for cooking rajma. adjust the water according to the consistency you need. add salt to taste and give a good mix. next is to cook rajma with onion-tomato gravy for 15 minutes keep the flame on low. finally add crushed kasuri methi and chopped coriander leaves. mash the beans a bit and stir again to make a thick gravy. serve rajma masala with steamed rice or chapathi. 3.5.3208



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