Rajma Masala: A Lightly Spiced, Creamy And Delicious Curry

Want to make the best rajma dish for your family? Try this simple rajma masala dish right away! There's no need to panic if you're unaware of how to make rajma chawal. You can easily cook this hearty and delicious meal with the aid of this simple rajma recipe. The rice pairs nicely with the rajma masala dish because it is so simple to make. Rajma chawal is very nutritious because it has high-quality proteins and carbs. 

Your friends and family will be delighted by the Punjabi rajma chawal you make using our recipe! People of all ages like this well-known meal. For a get-together or Sunday brunch, rajma chawal is ideal. It is prepared with ingredients that are readily available, including rajma (kidney beans), rice, onions, tomatoes, and a variety of spices. Therefore, go ahead and make this rajma dish and enjoy it with your loved ones.

Ingredients 

  • 1 cup rajma  (dried kidney beans)
  • 3.5 to 4 cups of water for pressure cooking
  • Enough water for soaking rajma
  • 3 to 4 garlic cloves
  • 1 inch ginger
  • 1 to 2 green chilies 
  • 3 tablespoons of butter
  • ½ teaspoon of cumin seeds
  • ¾  to 1 cup of finely chopped onions 
  • 1 cup of finely chopped tomatoes 
  • 1 teaspoon of Coriander Powder 
  • ¼ to ½ teaspoon of red chili powder 
  • ¼ teaspoon of turmeric powder 
  • 1 pinch of asafoetida (hing)
  • ¼ to ½ teaspoon of Garam Masala
  • 1.5 to 2 cups of rajma stock or fresh water
  • Salt as required
  • 1 teaspoon of crushed kasuri methi 
  • 2 to 3 tablespoons of low-fat cream 
  • 1 to 2 tablespoons chopped coriander leaves

Instruction To Make Rajma Masala

  • Allow the rajma to soak overnight
  • Add the soaked rajma and water to a 3-liter pressure cooker and pressure cook for 15 to 20 minutes  on medium to high heat
  • You can chop the onions, tomatoes, and other ingredients while the rajma cooks
  • In a mortar and pestle, crush the green chilies, ginger, and garlic until they are finely or semi-finely ground 
  • Open the lid once the pressure has naturally subsided
  • Check If the beans are thoroughly cooked, set them aside 
  • If the rajma is not fully cooked, pressure cook them again, adding water if necessary, for a few minutes
  • In another pan or pot, heat the butter over low heat
  • First, add the cumin and let them brown and crackle
  • After that, add the onions and cook them over medium-low to medium-high heat until they caramelized
  • To ensure even cooking and to prevent burning, stir the onions frequently as you sauté them
  • Add the crushed ginger, garlic, and chili paste after reducing the heat, Stir and cook for 5 to 10 seconds on a low burner, until the raw ginger and garlic aroma fades
  • Mix in the tomatoes and cook the tomatoes until they are tender
  • Add the asafoetida (hing), garam masala, coriander, turmeric and red chili powder 
  • The entire masala combination should be sautéed until the fat begins to come away from the sides of the masala base on medium-low to medium heat, stirring frequently
  •  The masala paste will leave the pan's sides and get shiny as it thickens 
  • Remove the beans with a slotted spoon or a strainer, then mix them into the masala
  • Add two glasses of water. You can substitute cooked rajma stock for fresh water if you'd like
  • Stir the entire curry mixture and season with salt as required
  • Stir and cook for 30 to 60 seconds then Turn the heat off

Serve rajma masala with steamed brown rice, jeera rice, naan, roti, or paratha. When serving, you can add some coriander leaves as a garnish. The rajma chawal combination is a satisfying, healthy, and cozy dish.