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Punjabi Rajma Masala

Santosh Allada
Punjabi Rajma masala, home style is super simple to make with basic Indian ingredients yet delicious. Often relished with basmati rice and popular as Rajma Chawal.
Prep Time 15 minutes
Cook Time 40 minutes
Soaking time 8 hours
Total Time 8 hours 55 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 5 people

Ingredients
  

  • 1 cup Rajma chitra or red rajma big size
  • 3 tbspn Oil
  • 1-2 Bay leaf
  • 1 inch Cinnamon stick
  • 1 tspn Cumin seeds
  • 2 medium Onion finely chopped
  • 1 tbspn Ginger-Garlic paste
  • 1 tbspn Red chili powder
  • 1 tbspn Coriander powder
  • 1/2 tspn Turmeric powder
  • 1 tsp Cumin powder
  • 3 medium Tomatoes grind to puree
  • 1 tspn Garam masala powder
  • Salt as per taste
  • Fresh coriander

Tempering

  • 1-2 tbspn Ghee
  • 2 Dry red chilies
  • 1/2 tspn Asafoetida hing

Instructions
 

Soaking and cooking the Rajma

  • Wash and soak rajma in plenty of water for 8-10 hours or overnight.
  • Discard the water and rinse them thoroughly to get rid of any bad smell (especially during summer or soaking for more time).
  • Add the soaked rajma to a pressure cooker and add 3 times water.
  • Pressure cook on high flame for 5-7 whistles or until they are soft. Keep them aside.

To make the Rajma Masala

  • In a pan heat oil over medium flame. When hot, add bay leaf, cinnamon sticks, and jeera. Let them sizzle.
  • Add finely chopped onions and saute on medium flame till it turns light brown color.
  • Next, add ginger garlic paste and saute till the raw smell goes away.
  • Add red chili powder, little turmeric powder, cumin powder, and coriander powder.
  • Immediately add little water, it will stop further cooking of onions and prevent masalas from burning. Do not skip this step.
  • Saute until the powdered spices cook well and the oil separates.
  • Add tomato puree. Mix well and cook the tomato puree until moisture reduces and oil separates. If the masala sticks to the bottom, add little water and continue to bhuno the masala.
  • Add salt and give a good mix.
  • Add a laddle full of cooked rajma and mash them.
  • Add cooked rajma along with water and give a good mix.
  • Add garam masala and mix.
  • Cover the pan and the flame to low. Simmer for 15-20 minutes.
  • Adjust the consistency as per your preference. Add chopped coriander leaves and mix.

Ghee Tempering

  • Heat ghee in a small pan.
  • Add dry red chili and asafoetida. Saute for 5-10 seconds.
  • Pour it on the rajma curry. Cover the pan for 5 minutes.
  • Lastly, sprinkle coriander leaves all over the rajma curry.
  • Punjabi Rajma masala is ready to serve.

Notes

Soak the rajma for at least 8-10 hours before cooking them.
Pressure cook till they are tender, slightly mushy but hold the shape.
You can also use canned kidney beans. Do not discard the water, use it in the gravy.
Readymade rajma masala is not necessary. Basic Indian ingredients are enough to make this dish delicious.
Cook the onion-tomato masala well for the best taste.
Mash a few rajma to thicken the gravy.
Do not skip ghee tempering, it elevates the taste a lot.
You can add pinch of kasuri methi powder at the end.