Rajma Curry Recipe / Rajma Masala

Rajma Curry ( Rajmah curry ) is one of the most famous punjabi side dishes which is mostly eaten along with rice and I am pretty sure that most of you have heard about rajma chawal in which rice is served along with the same curry ( Rajma Curry ) which I am publishing today. It goes on well with chapathi and naan too.
All rajma recipes consume a lot of time to get cooked, so, it requires a bit of planning and time management. Here, in this recipe, we mix boiled rajma along with tomato puree, onions and spice it up with favourable flavors. Rajma curry recipes are usually satiating and very nutritious, so, it can be rightly called as one pot meal recipe.
Well, here goes the recipe.

How To Prepare Rajma Curry.

The time taken to prepare Rajma Curry is about one hour and the quantity mentioned here is enough for 4 servings.

Ingredients For Rajma Curry Masala:

• Rajma ( kidney beans ) - 1 cup.

• Onions - 3.

• Tomato - 4.

• Cumin seeds ( Jeera ) - 1 tsp.

• Red chilli powder - 2 tsp.

• Garam masala powder- 1 tsp.

• Butter - 1 tbsp.

• Coriander leaves - 3 sprigs.

• Oil - 1 tbsp.

• Coriander powder - 1 tsp.

• Ginger - garlic paste - 1 tbsp.

• Green chillis - 2.

• Salt - as required.

Method To Make Rajma Curry

• Wash and soak rajma for around 9 - 10 hours.

• Drain the water and cook it in a pressure cooker, adding two cups of water until three whistles. Later on, lower the flame and cook it for another 5 minutes.

• Allow it to cool down.

• Heat a vessel with 3 cups of water in it.

• Add tomatoes into it and boil for around 10 minutes.

• Peel the outer layer of the tomatoes and puree them in a mixer.

• Heat a pan with oil in it.

• Mix in jeera seeds and allow it to crackle.

• Add chopped onions into it and saute for a minute.

• Add chopped green chillis and ginger-garlic paste into it.

• Now, add tomato puree and mix it well.

• Later on, add red chilli powder, coriander powder, garam masala powder and salt into it.

• Saute for a minute.

• Add boiled and cooked rajma into the pan.

• Mash the rajma slightly with a ladle so that you can get a thicker consistency.

• Add half cup of water, mix it well and simmer it for around 2 minutes.

• Finally, add a dollop of butter and chopped coriander leaves to enhance the taste of the gravy.

Your satiating and nutritious rajma curry is ready to be served.!!!!

KitchenMasti Points 

1. Soaking the rajma for 9 hours is very important or else, the rajma may not be properly cooked.
2. You can also add kasuri methi into the gravy for a unique taste.
3. Adding butter into the rajma masala is very vital for an authentic rich Punjabi taste.
4. You can increase or decrease the amount of water to be added into the gravy as per your desired consistency.

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