Now pour the cooked rajma with butter and mix it well with a cup of water. As soon as the oil starts dropping from the edges, now it is ready. Now stir it in between and cook for the next 7-8 minutes or until the tomatoes are cooked properly. Now add ginger and tomato in it and stir once again, then put the mixture of spices in it. When it fry then add garlic and green chilies to it and fry it for the next 30 seconds. Now heat oil in a pan and put onion in it and stir it on medium flame while stirring occasionally, till the onion turns golden brown in color. On the other side take a small bowl and mix all the spices, turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder and salt in it. Leave it to cook for the next 25 to 30 minutes or until the beans are completely soft. Method of making rajma: Put a pan on the flame and soak 3 cups of water in it with soaked rajma and a pinch of salt. Make it along with Rajma so that you can serve hot rice. Turn off the heat and take out the rice from the water and keep it aside. As soon as it comes to a boil, add rice and salt together.Ĭook it like this for 15 minutes then reduce the heat to low until the rice turns soft. Now take a pan and boil by adding water to it. In the process of making rice, wash the rice thoroughly in water 2-3 times first and put it in a bowl and keep it aside. 1 teaspoon Coriander leaves finely chopped.No grinding, no sauteing, frying of nothing. This is a really simple and easy method to make kidney beans. This is his special recipe and it is special in another sense. This quick and easy one pot rajma, which I am posting here, is another great Punjabi recipe of Maa. I am sharing here both the recipe for making Rajma and Chawal (boiled rice) with step by step pictures. Rajma here means kidney beans gravy and rice mean rice. On weekends, Rajma Chawal or Dal Makhani or Chana Masala or Punjabi Kadhi Pakora is a must-have in any Punjabi house and also in my house. Rajma salad is a healthy protein packed salad made with boiled kidney beans, steamed corn, onions, tomatoes, bell peppers, spices and lime juice. Rajma Chawal is one of the regulars in any Punjabi household. A traditional punjabi meal will usually have rajma chawal in it, that is red kidney beans curry and rice. Serve warm with steamed rice, jeera rice, chappatis or phulkas.Rajma Chawal with step by step photo. Remove to a serving bowl and garnish with chopped coriander leaves. Turn off heat and let it sit for at least an hour for the flavors to meld. Add garam masala and cook on simmer with lid till required gravy consistency. Cook for 8-10 mts without lid on medium flame after adding the water. Cover and cook for 5 mts.Īdd the crushed kidney beans and some more water if required to achieve a gravy consistency. Add the tomato puree and cook till oil separates.Īdd the cooked kidney beans along with the residue water left while pressure cooking it. Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the oil separates.Īdd red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, kasuri methi and salt. Add cumin seeds and bay leaf and allow the seeds to splutter. Remove half a cup of cooked beans, crush coarsely and keep aside. Cook upto 4 to 5 whitsles or cook in a large pot of water till soft. Next day morning, pressure cook along with the same water the beans were soaked in. Wash the kidney beans and soak in 4 cups waters overnight. Among the best Indian recipes, Rajma Masala is my most favorite comfort food that I relish to the core. Popular as Rajma Chawal in North India, Rajma Masala is served with Basmati rice. A bowl of Rajma Chawal (steamed rice) with some ghee drizzled on top served with a side of masala onions and green chutney is the ultimate comfort food you can enjoy on a lazy Sunday. It is a crucial step in the making of the curry. This delicious protein rich red kidney beans curry is prepared with good quality beans and care should be taken to saute the onion tomato base till rawness disappers. I have already blogged the recipe for Rajma Masala with Jeera Pulao and today’s version is slightly different in terms of the garam masala used. I have had some success with today’s recipe which is almost close to the authentic Punjabi Rajma Masala recipe. While the basic onion-ginger-garlic-tomato base is the same, it is the garam masala powder that makes all the difference. Each home (or dhaba or restaurant) has its own style of preparation. It never tasted the same in any of the places I tried. Having tasted it at quite a few Punjabi friends homes (read school/college friends), langar at gurudwara as well as the roadside Punjabi dhabas, I try my best to replicate the same flavor at home. Rajma Masala is a typical Punjabi style recipe that I have been trying to improvize on since years.