Rajma Recipe – Dhaba Style Punjabi Kidney Beans Masala
Hey Foodies, When we talk about comfort food in India, I bet it will be Rajma Chawal, hands down. It is a delicious Indian recipe served as a Main. Available in most of the restaurants, households and dhabas in North India. Tender soft red kidney beans cooked in onion and tomatoes base gravy and array of spices. Slow simmered and cooked with love and care. Very popular hearty rustic meals with a rich gravy.
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Rajma Recipe – Dhaba Style Punjabi Kidney Beans Masala
Hey Foodies, When we talk about comfort food in India, I bet it will be Rajma Chawal, hands down. It is a delicious Indian recipe served as a Main. Available in most of the restaurants, households and dhabas in North India. Tender soft red kidney beans cooked in onion and tomatoes base gravy and array of spices. Slow simmered and cooked with love and care. Very popular hearty rustic meals with a rich gravy.
INGREDIENTS:
For the Rajma
- Rajma - 2 cups soaked
- Sallt - to taste
- baking soda - 1 pinch
- Water - as required
For the Gravy base
- Tomatoes - 5 medium chopped
- Onions - 3 medium chopped
For the Gravy
- Ghee - 2 tbsp
- Black Cardamom - 2 small
- Cinnamon sticks - 2 small
- Cloves - 4-5 small
- Black Peppercorns - 1/2 tsp
- Cumin - 1 tsp
- Ginger Garlic Paste - 1 tbsp
- Hing / Asafoetida - 1 pinch
- Salt to season -
- Kashmiri Red Chili Powder - 1 tsp
- Cumin Powder - 1 tsp
- Chana Masala - 1/2 tsp
- Coriander Powder - 1 tsp
- Water - 2 cup
- Date and Tamarind Paste - 1 tsp
- Chopped Coriander - 1 tbsp
RECIPE STEPS:
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Soak the rajma in water for 12 hours or until they double in volume.
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Once the rajma is ready, add them into the pressure cooker along with the water. Add salt and baking soda.
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Cook the rajma over high heat for about 4 whistles, after that lower the flame and cook for further 10 minutes. Once done allow the pressure cooker to naturally cool down.
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In the meantime, blend tomatoes to make a paste, set aside. Next blend the onion with little water, set aside.
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In a kadhai, heat the ghee on medium flame. Add black cardamom, cinnamon sticks, cloves, peppercorns, cumin and ginger garlic paste. Fry for 2 minutes on medium flame and then add hing. Cook everything until the ginger garlic paste is cooked.
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Add the onion paste, cook for 2-3 minutes. Add salt and continue to cook for 5 minutes or until onions are brown in color.
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Add cumin, coriander powder, chana masala, kashmiri red chilli powder; cook all the spices for 3-4 minutes over low flame.
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Next add the tomato paste and cook until it leaves the sides of the pan, cover the pan and continue to cook.
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Once done add the rajma and the water, add 2 glasses of extra water. Cover the kadhai and continue to cook over low flame for 15 minutes.
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After 15 minutes of cooking, add the date and tamarind paste along with chopped coriander and stir everything.
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Serve Rajma hot with Jeera rice or Roti.
