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Rajmaa masala is a famous Punjabi dish that forms an integral part of their main course. It is not only loved by the north Indians, but by people across the country, for its delish taste. Rajmaa masala tastes best with steamed rice; as the famous combination is rightly named ‘Rajma Chawal’. We bet you won’t be able to resist the aroma and would force-eat that extra amount of rice just to have this delicious curry
|Serves||Preparation Time||Cooking Time|
|4 People||10 – 15 Minutes||40 – 45 Minutes|
- 1 cup red kidney beans or rajma
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 1 tbsp ginger, crushed
- 1 tbsp garlic, crushed
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- 2 tbsp oil
- 1/2 inch cinnamon stick
- 1 clove
- 1/2 bay leaf
- 1 tsp coriander leaves
- 2 cups water
- Salt to taste
Soak rajma in water for 8 – 9 hours or overnight.
Next day, discard the water and wash rajma with fresh water.
Pressure cook rajma for 2 – 3 whistles in 4 cups of water and little salt.
Heat oil in a non stick pan. Add cinnamon, cloves, bay leaf to the pan and saute well.
Add onion to the above mixture and saute till it turns light brown.
Next, add crushed ginger and garlic. Cook for about a minute.
Add tomatoes and saute for another 2 – 3 minutes.
Now, add spice powders one after the other – turmeric, chilli, coriander, cumin and garam masala powder.
Saute the mixture until oil starts separating from the mixture
Add rajma and mix well. Add 2 cups of water, salt and stir the mixture for some time.
Cook the mixture with the lid open for about 10 minutes or until the gravy turns thick.
You can mash some beans with a spoon to get thicker gravy.
Garnish it with coriander leaves and serve hot with roti, naan or rice.
|Calories||263 K cal|