Punjabi Rajma Masala | Rajma Curry | Red Kidney Beans Curry

Rajma Masala

This is my first blog post about a familiar dish Rajma Curry/Masala. It's a part of regular diet in Northen India. A transition from a working professional to a home maker still had not suited me well. And so, I'm investing my time in travel & cooking. During the initial days of our married lives when I just moved to Netherlands, Sakthi used to help me in cooking. Not sure if that was to impress his new bride😜. It's among one of my favorite dish that he cooked for me. Rajma Masala he cooked that day was so yummy. May be no one cooked it for me with so much excitement and love before💓. 

If I am making it at home then it should be enough for him to last the next two meals. I cooked it as usual and everyone liked it as usual.🙂

Rajma Masala is my favourite I love to have it with roti. Especially it tastes amazing with plain cooked basmati rice. I love it a bit spicy🙂. This curry is super easy to make, all you have to blend few ingredients & cook with few spices. You will get a delicious gravy in few minutes.

Ingredients : 

Serves - 2

Cumin - 1/2 tsp

Onion - 1 large size chopped

Tomato - 1 chopped
Rajma  - 1 cup

Green Chillies - 2 (slit into half)
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder  - 1 tsp
Coriander powder - 1 tsp
Garam masala powder -1/2 tsp
Salt - to taste

Coriander leaves - to garnish

Method :

1. Wash and Soak Rajma for 8 - 10 hrs. 

2. Pressure cook them for 5-6 whistles with a little salt.

3. Heat a pan with oil and saute cumin until it sizzles.

4. Add onions, ginger garlic paste, green chillies & saute until it's golden.

5. Saute tomatoes until the raw smell vanishes & it should turn mushy.

6. Add all the masala spices and salt as required. Saute until oil begins to leave.

7. Add Rajma and pour water according to the desired consistency.

8. Check if they are done completely.

9. Sprinkle coriander leaves & Serve hot!

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