Rajma Masala | Rajma Masala -restaurant style
Rajma Masala | Punjabi Rajma Masala | Rajma Chawal | Rajma Rice is a lovely spiced ,rich and creamy curry made with kidney beans. Prepared with a delicious onion and tomato gravy base, seasoned with some beautiful and aromatic spices to make it just irresistible. Relished best with rice tempered with cumin seeds and caramelized onions. Can be served with roti, naan, prantha, plain rice, pilaf and masala rice(which is my favorite).
A complete serving although should accompany a nice creamy boondi or vegetable raita and salad along with masala poppadoms.This is the way we Punjabi’s serve Rajma Chawal / Rajma Masala in our households.Also few times, to make the flavor reach the epitome and drown through our eyes we even club it with fresh green chilies.Our tears flowing from the eyes tell our story of how we love eating our Rajma Rice all spiced up and chili. But of-course ,you adjust the spice meter according to your eating preference.
As a kid whenever anyone asked about my favorite dish or something i like to have just anytime,was invariably-Rajma Chawal. And it was the same for most of my family members and friends. Rajma Chawal is the most cooked and celebrated dish for us north Indians.Its a daily routine and a party food too.If its a wedding ,party,or any formal occasions where there the cuisine is Indian, you’ll find Rajma Chawal on the menu for sure.Other few are Dal Makhani and Pindi Chana.( click the link for recipe).
There are various types of Rajma available in the market. Amongst the most popular are chitra and Kashmiri. Chitra Rajma- are pale red beans with red spots and the Kashmiri rajma are the deep red beans. They differ a bit in taste and texture and also in terms of thickness of gravy. Kashmiri rajma are firm and do not go very soft and chitra rajma are cooked quickly and get very soft and have a thicker gravy once cooked.Its personal choice which one you want to use.I somehow prefer to mix the two while cooking .The ration is 3:1, 3 parts Kashmiri and 1 part chitra. But the this recipe prepares one variety with gravy.You may or may not mix.The preparation will not differ.
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ppl
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- 1 cup Rajma red kidney beans
- 2 1/2 cup water to soak and boil
- 1 tsp salt or to taste
- 1 black cardamom while boiling
- 1/2 tsp haldi/turmeric powder
- 4 Tomatoes pureed
- 1/4 cup tomato puree ready made
- 1 onion ground or finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp cumin powder
- 1/4 tsp ginger powder
- 2 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp garam masala
- 1/4 tsp nutmeg powder
- 1/2 tsp dry mango powder / amchoor powder
- 1 Bay Leaf
- 2 tbsp Desi Ghee/ Clarified Butter or mustard oil
- 1/4 cup cilantro / green coriander to garnish
- 1/2 tsp kasoori methi /Fenugreek leaves optional
Ingredients
Tempering
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- Soak the rajma/ kidney beans inn water for about 4-5 hours or over night.
- Add turmeric powder, black cardamom and salt and pressure cook till 3-4 whistles or till done.If you are cooking in covered pan then you may need to add more water and cook till the kidney beans are done.
- Tempering: Heat oil in a pan and add finely chopped onion. Cook till light brown in colour. Then add 2-3 tbsp water. This will soften the onions.
- Now, add all the spices and cook on low flame till oil separates.
- Add the pureed tomatoes and tomato puree and stir well.
- Cook covered till oil separates.
- Add the tempering to the boiled rajma/ kidney beans and simmer for a few minutes till the tempering blends in the gravy.
- Garnish with coriander leaves and serve hot.
