Shwet's Sizzling Wok

A foodie's delight

Rajma Masala

on December 18, 2012

A must in every Punjabi household, In northern parts of India Rajma-chawal is something that is famous in almost every restaurant. There’s nothing to beat piping hot Rajma masala served with steamed rice and pickles.. Sounds delicious isn’t it? 🙂

Well, Personally I am a huge fan of Rajma-chawal. My mom used to cook it for me very often which I even carried in my lunch boxes to school. It was a hit between my friends too.

Rajma Masala can be served with pooris, rotis, paratha, or with any accompaniment you like. But my personal favorite is steamed rice.

Ingredients
Kidney beans,soaked overnight : 1 cup
Olive oil : 4 tablespoons ( you can use any other vegetable oil)
Onions,finely chopped : 2 medium
Ginger-garlic paste : 2 tablespoons
Coriander powder : 2 teaspoons
Cumin powder : 1 teaspoon
 Red chilli powder : 1 teaspoon
Tomato puree : 1/2 cup
Garam masala powder : 1 1/2 teaspoons
Fresh coriander leaves,chopped : 1 tablespoon
Salt to taste
Method
Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking liquor.Heat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes.
Add coriander powder, cumin powder and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes.Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes. Garnish with coriander leaves and serve hot.
Suggestion : I added little green chilies while making ginger-garlic paste, gives a different flavor and also adds a little spice to the gravy
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