Masala Rajma curry 🍛 Punjabi style Rajma masala curry

Name: Masala Rajma curry 🍛 Punjabi style Rajma masala curry
Total time: 3300 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Rajma; 2 tablespoons Oil; 1 teaspoon Cumin; 1 Bay leaf; 2 Cardamom Pods; 2 Cloves; 2 Onions grated; 1 tablespoon Ginger Garlic Paste; 3 Tomatoes pureed; 1 teaspoon Chilli Powder; 1 tablespoon Coriander Powder; 1/2 teaspoon Turmeric Powder; 1 1/2 teaspoon Salt; 3 cups Water divided For tempering; 1 tablespoon Ghee; 1 teaspoon Cumin; 1 tablespoon julienned Ginger; 1 teaspoon chopped Garlic; 1 teaspoon Kasuri Methi; 1/2 teaspoon Garam Masala; 2 tablespoons chopped Coriander; As Per Required Soak rajma overnight..

Jyoti Prakash Assudani @cook_24726422

#BCR
#Rajmamasala

This rajma recipe is a very easy way to make rajma masala or kidney beans curry. The gravy is thick and luscious, bursting with flavours with kidney beans that will melt in your mouth. Rajma Chawal is pure comfort food and this recipe will become a favourite!

#BCR
#Rajmamasala

Jyoti Prakash Assudani @cook_24726422

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Ingredients

45-55 minutes

4 servings

3/4 cupRajma
2 tablespoonsOil
1 teaspoonCumin
1Bay leaf
2Cardamom Pods
2Cloves
2Onions grated
1 tablespoonGinger Garlic Paste
3Tomatoes pureed
1 teaspoonChilli Powder
1 tablespoonCoriander Powder
1/2 teaspoonTurmeric Powder
1 1/2 teaspoonSalt
3 cupsWater divided For tempering
1 tablespoonGhee
1 teaspoonCumin
1 tablespoonjulienned Ginger
1 teaspoonchopped Garlic
1 teaspoonKasuri Methi
1/2 teaspoonGaram Masala
2 tablespoonschopped Coriander
As Per RequiredSoak rajma overnight..

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Steps

45-55 minutes

1

Drain the soaking water, and add rajma to the pressure cooker with 2 cups of water. Cook on a medium flame for 5-6 whistles or about 30-35 minutes. Let the pressure release naturally while you make the gravy.
2

Heat oil in a kadhai and add cumin, bay leaf, cardamom, and cloves. Once the cumin seeds start spluttering add grated onions.
3

Cook these for 2-3 minutes and add ginger garlic paste.
4

Cook this mixture on a low flame for 10-12 minutes till the onions turn a golden brown colour and soften.
Add tomato puree, chili powder, coriander powder, turmeric, and salt.
5

Saute this on a high flame for a minute or two and then reduce the flame and let this cook partially covered for 8-10 minutes till the oil starts coming on the top and sides.
6

Add cooked rajma (along with cooking liquid), and one cup of water to the pan. Mix well and let this simmer gently for 10 minutes or longer till the gravy thickens.
7

To make the tempering, heat ghee and add cumin, ginger, and garlic. Saute for a minute or two and add Kasuri methi and garam masala.
8

Turn off the flame and pour this all over hot rajma.
9

Sprinkle it with fresh coriander and serve hot with steamed rice!