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How to Make Punjabi Rajma Curry
Punjabi Rajma curry is my favourite, I love to have it with either rice or roti. Especially it tastes amazing with plain cooked basmati rice.
You can make this curry mild or spicy or extra spicy by increasing the chilli level.
This Punjabi Rajma Curry is super easy to make, all you have to blend few ingredients and cook with few spices.
You will get a delicious curry in a few minutes. This curry can be stored for a few days in the fridge, actually, the flavours will increase as it stands.
Basically, rajma beans it’s an Indian curry recipe prepared with kidney beans and tomato onion gravy. It is preferably served with plain steamed rice or jeera rice. Typically, rajma masala goes well with steamed rice so it is also called as rajma chawal (chawal means rice in Hindi).
The main thing you have to remember in preparing Punjabi Rajma Curry is boiling the rajma beans really well.
Normally it would take 3 to 4 whistle for soaked rajma beans. You have to soak rajma for at least 8 hours prior to cooking/boiling or overnight.
In case you are cooking/boiling the rajma in a regular pot, cover the rajma with water and bring the pot contents to a boil, simmer for 45 mins to 1 hour or till tender.
So it is better to invest in a pressure cooker for fast cooking. In a pressure cooker, it takes under 15 mins to cook.
To make a perfect rajma masala; make sure you soak kidney beans (rajma) overnight.
Also, pressure cook well before you add to the onion-tomato gravy. The rich flavours of Indian spices make your Punjabi Rajma Curry more spicy and tasty.
Easy rajma masala recipe |punjabi rajma chawal recipe rajma chawal Punjabi Rajma Curry
Punjabi Rajma curry is my favourite, I love to have it with either rice or roti. Especially it tastes amazing with plain cooked basmati rice.
Cusine Indian/Punjabi
Prep Time 8 hours
Cook Time 30 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- Pressure cooker the ingredients:
- 1 cup rajma soaked overnight in water
- 4 cups water
- Rajma masala
- 1 tsp olive oil
- 1 onion grated
- 2 tomatoes Grated (I prefer desi tamatar)
- Salt to taste
- 2 tsp FoodAllTime Multipurpose Healthy Green Paste
- Coriander leaves finely chopped
- 1 tsp red chilli powder adjust to your spice level
- 1 tsp coriander powder
- ½ tsp FoodAllTime Garam Masala
- 1 tbsp kasuri methi / dry fenugreek leaves
- Water if required
Instructions
- Soak the rajma / red kidney beans overnight with enough water.
- The next day rinse it well in running water and pressure cook for 5 whistles.
- In a large pan, heat 2 tsp of butter and add in cumin seeds.
- Next, add chopped onion and fry till they turn translucent.
- Add FoodAllTime Multipurpose Healthy Green Paste and saute till the raw smell goes away.
- Now add chopped tomato and fry till they start releasing oil from sides.
- Time to add spice powder; add chilli powder, coriander powder, and FoodAllTime Garam Masala. Fry for a minute without burning the spices.
- Now add cooked rajma.
- Add salt to taste and give a good mix.
- Next is to cook rajma with onion-tomato gravy for 15 minutes. Keep the flame on low.
- Finally, add crushed Kasuri methi and chopped coriander leaves.
- Mash the beans a bit and stir again to make a thick gravy.
- Serve rajma masala with steamed rice or chapati.
Recipe Notes
- First, cook the rajma well else it is not good for digestion.
- Furthermore, you can add fresh cream to make richer restaurant type curry.
- You can also use tomato puree instead of tomatoes.
- While rajma masala goes very well with rice, it can also be served with roti, parantha, and chapati.
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