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Home Dish Rajma Masala

Rajma Masala

Name: How to cook Rajma Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

The Epicurean Feast

Rajma Masala

Rajma or Kidney beans are an excellent sauce of vegetable protein. Rajma masala is a popular dish of North India specially Punjab. In Punjab, Rajma is served with white rice. However, you can serve Rajma with naan, phulka or fried rice. A few years back while I was in Delhi, I found that "Rajma chawal" (Rajma with rice) is almost everyone's favorite. Nevertheless, Rajma-chawal is also served with yogurt and this is a complete meal for them. #ebook #post10

Ingredient

Food ration :

4 servings

Cooking time :

45 mins

1 cup

rajma or kidney beans

large onion roughly chopped

tomatoes chopped

1 1/2 inch

ginger

7-8

garlic cloves

1 teaspoon

cumin powder

1/2 teaspoon

turmeric powder

1 teaspoon

garam masala powder

1 teaspoon

red chilli powder

1 teaspoon

coriander powder

bay leaves

3-4

green chilies

1/4 teaspoon

whole cumin seeds

2 tablespoons

fresh cream

1 tablespoon

kasuri methi

To taste

Salt

3 tablespoons

butter or cooking oil

Cooking instructions

* Step 1

Wash the rajma properly and soak the rajma for about 10 hours to overnight.

* Step 2

Next day pressure cook the rajma till the rajma is completely done but not mushy. To check the doneness of the rajma press the rajma between your fingers or take a bite.

* Step 3

In a blender, add the onions, tomatoes, ginger, and garlic and grind them to a fine paste.

* Step 4

Take a kadai and to it add oil or butter. To the oil, add the bay leaves and cumin seeds and let them splutter. Add the paste that you prepared along with turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder, salt and green chilies. Saute them and add about ¼ cup of water.

* Step 5

Continue cooking till you see oil leaving the sides of the pan.

* Step 6

Now, add the boiled rajmas along with all the water in which the rajma was boiled. Add more water if necessary. Continue simmering till you achieve the desired consistency. The gravy should not be too thick or too thin.