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.

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
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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