Rajma Masala or Rajmah Rasmisa (Red Kidney Beans in Tomato Sauce) is one of those Punjabi dishes that most people love. It is a comfort food, at least my family is concerned. However, we find it quite heavy and make it only occasionally. This weekend was one such occasion. 🙂
Depending on the mood, we make it either the Kashmiri way or the Punjabi way. I have alreadu written about the recipe for the Kashmiri Rajma Masala.
Now I write about the Punjabi version.
Soaking Time: 8 to 12 Hours
Cooking Time: 90 Minutes
- Rajma or Red Kidney Beans – 1 Cup
- Onion – 2 Large
- Tomato – 2 Large
- Green Chillies – 2
- Fresh Ginger – 1″ Piece
- Garlic – 1 Large Clove
- Red Chilli Powder – 1 tsp
- Coriander Powder – 3/4 tsp
- Roasted Cumin Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Turmeric – 1/2 tsp
- Butter or Oil – 1 tbsp
- Fresh Cream – 2 tbsp (optional)
- Baking Soda – A Large Pinch (optional)
- Salt to Taste
Preparing the Rajma
- Soak the Rajma in 3 Cups water for at least 8 hours. I soak for upto 12 hours. I also change the water after 6 hours.
- Drain the water from the soaked Rajma.
- Wash well with cold water.
- Add 2 cups of water to the soaked Rajma.
- Add a pinch of baking soda, if required.
- Pressure cook till the Rajma is tender. The Rajma should get mashed when pressed with a spoon.
- Set aside. Do not drain or discard the water.
Preparing the Masala
- Peel and chop the onion into fine pieces.
- Grind about 1/3 of the onions to a fine paste.
- Set aside.
- Puree the tomatoes.
- Slit the green chillies.
- Peel and julienne the ginger.
- Crush the garlic.
- In a wok or kadhai, heat the butter or oil.
- Add the ginger, garlic, and green chillies.
- Stir-fry for 1 minute.
- Add the onion paste and pieces.
- Stir-fry till the raw smell disappears and the onion starts to turns light brown.
- Add the tomato puree and stir-fry till the paste starts to turn dry.
- Add turmeric, chilli powder, coriander powder, roasted cumin powder, and garam masala.
- Mix well.
Putting it All Together
- To the masala, add about 1/2 cup water from the cooked rajma.
- Add salt.
- Mix well.
- Simmer for 5 minutes.
- With a slotted spoon, remove the rajma from the water and add to the masala.
- Add enough of the water in which the rajma was cooked to the masala to get a slightly thin gravy.
- Over medium heat, cook covered for about 30 minutes. Stir occasionally.
- Keep adding water as and when required.
- Turn off the heat.
- Stir in the cream.
- Serve warm with jeera rice, steamed rice, or rotis.
I am taking this North Indian favourite to: