Punjabi Rajma Masala
This Punjabi-style Rajma Masala is hands down one of the most popular Indian vegetarian comfort food dishes that most Indians swear by. A mildly spicy yet tangy curry made using kidney beans, cooked with Indian spices. It is served with either jeera rice or Indian flatbreads, such as parathas or naans.
Servings 2 People
Ingredients
- 1 cup Jammu Rajma Short & Dark red in appearance.
- 1 Onions Large, Finely Chopped
- 1 inche Ginger Crushed or pounded
- 8-10 Garlic Cloves Crushed or pounded
- 1 Tomato Large to Medium, finely chopped
- Salt To Taste
- 2 Green Chilies Mildly Spicy, Slit in halves
- 2 tsp Red Chili Powder Kashmiri variant - For colour
- 1 Black Cardamom
- 2 Green Cardamom
- 1 tsp Coriander Powder
- 1/2 tsp Dried Fenugreek Leaves or Kasoori Methi
Instructions
- Soak the rajma or kidney beans: Rinse 1 cup of rajma thoroughly and soak in water overnight. This reduces cooking time and improves texture. Next morning, drain and set aside.1 cup Jammu Rajma
- Pressure Cook: Add the soaked rajma to the cooker. Add 2.5 cups of water, coarsely crushed whole spices, and salt to taste. Close the lid and pressure cook for 7-8 whistles on medium-high heat (about 10-12 minutes). Allow the pressure to release naturally.1 Black Cardamom, 2 Green Cardamom, Salt To Taste
- Sauté: Heat 2 tablespoons of ghee or oil in a pan. Add coarsely crushed ginger, garlic, green chilies, and kasoori methi. Add the finely chopped onion and tomato. Sauté till they are cooked through.1 Onions, 1 inche Ginger, 8-10 Garlic Cloves, 2 Green Chilies, 1/2 tsp Dried Fenugreek Leaves or Kasoori Methi, 1 Tomato
- Add Aromatics: Add the powdered spices. Cook until oil begins to separate, about 3-4 minutes. Add a splash of water in case the spice mix sticks to the bottom of the pan.2 tsp Red Chili Powder, 1 tsp Coriander Powder
- Add the cooked rajma: Add the pressure-cooked rajma to the pan. Allow it to simmer for 15-18 minutes. Adjust consistency with additional water if needed. Garnish with coriander leaves.