Rajma Masala

Name: How to cook Rajma Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Rajma Masala

#boxweek19 #rajma - A favourite comfort meal, Rajma Masala is quite liked by young and old alike. A very popular daily menu in the Punjab region, it is generally had with rice, called "Rajma-Chawal". It also tastes good with naan or tandoori roti. It is a nutritious and a wholesome meal in itself. Just a bowlful of this delectable dish and two rotis is enough to satiate and satisfy your hunger.

Ingredient

Food ration :

2-3 servings

Cooking time :

25-30 minutes

1 cup

rajma (kidney beans), soaked overnight

onions, chopped

1 tbsp.

ginger-garlic paste

1 tsp.

tomato paste / 1 tomato, pureed

2 tbsp.

oil

" cinnamon stick

green cardamoms

3-4

cloves

1/2 tsp.

turmeric powder

as per taste

salt

1 tbsp.

dry roasted coriander powder

1 tsp.

dry roasted cumin powder

1/2 tsp.

garam masala powder

1 tbsp.

kashmiri red chili powder

1 tsp.

kasuri methi (dry fenugreek leaves), crushed

1 tbsp.

lime juice or to taste

as required

coriander leaves, chilies & sliced lemon to garnish

Cooking instructions

* Step 1

Boil the rajma in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Heat oil in a pan and temper with the cinnamon, cardamoms and cloves. Sauté for a few seconds.

* Step 2

Add the onion and fry till light brown. Add the ginger-garlic paste, tomato paste and all the powdered masalas, (except kasuri methi and salt), mixed with 1/4 cup water.

* Step 3

Sauté till the oil separates. (If using pureed tomatoes, add it now and sauté well till oil leaves the sides of the pan.

* Step 4

Now add the boiled rajma along with the water in which it was boiled, salt and the kasuri methi. Simmer on low flame for 3-5 minutes.

* Step 5

Adjust the water according to the consistency desired. When done, add the lime juice and serve, garnished with the sliced onion, chilies and coriander leaves.