Punjabi Rajma Masala Or Red Kidney Bean Curry

Rajma masala is very authentic Punjabi curry and one of my favourite dish .The food that comes from the state of Punjab and is now a common favourite of every Indian and it is a protein rich curry and made of red kidney beans cooked in a scrumptious gravy of onions and tomatoes with Garam masala till fragrant.It is best enjoyed with steamed rice as Rajma chawal  or butter Naan and It one of the healthiest and easy to make punjabi curry.Rajma are fat free and has high fiber content and magnesium.What I love about this classic protein packed curry is its texture and combination of spices that goes into it.
Rajma masala is a typical Punjabi curry which I have been trying to improvise since years.I got some success with today's recipe which is almost close to a authentic Punjabi rajma masala.It is My most favourite comfort food that I relish to the core :)That thick silky gravy with soft and mushy Rajma is simply out of the world and This curry is so inviting spicy and full of awesome flavour and whenever I crave for this I go for this particular recipe.So try out this authentic curry and let's quickly proceed to see how I made this amazing,mouthwatering Rajma curry.....


Ingredients:

  1. Rajma or Red kidney beans -1cup
  2. Baking soda-1/2ts
  3. Chopped onion-1large size
  4. tomatoes-1large size
  5. Chopped ginger and green chillies-1ts
  6. Curd-2 ts
  7. Bay leaf -2
  8. Cardamom-2
  9. Cloves-2
  10. Rajma masala-1 ts
  11. Chopped coriander leaves-1 ts

Procedure:

  • Soak rajma in lots of water for overnight.
  • Pressure cook rajma with 2cup of water with baking soda,salt and turmeric powder for 10-12 whistles.
  • Heat oil in a pan and add cumin seeds and sauté.Then add chopped ginger and green chillies.
  • Add chopped onion and sauté till turn brown in colour.Then add  tomatoes purr and cook for sometimes.
  • Add spices (red chillies powder,coriander powder,Rajma masala or Garam masala).Saute until the mixture begins to leave the sides.Add 2ts of curd and mix well.
  • Add boiled rajma and sauté for5-6 minutes and enough water to correct consistency.
    Garnish with chopped coriander leaves and serve hot.

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