Just like Paneer delicacies, Rajma Masala is another popular Punjabi food. It is prepared with kidney beans cooked in onion and tomato based gravy. It is majorly relished with Jeera Rice and can also be enjoyed with Paratha or Kulcha. 

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking – 60 Mins, Total – 1 hour 10 Mins

Servings: 3-4

Ingredients:

1. Rajma (Kidney Beans) – 1 cup (soaked overnight or 7-8 hours)
2. Onion – 2 medium (blend to a smooth paste)
3. Tomatoes – 3 large (blend to a smooth paste)
4. Green Chilli – 2 (blend along with tomatoes)
5. Ginger-Garlic Paste – 2 tbsp
6. Coriander Powder – 3 tsp
7. Garam Masala Powder – 1 tsp
8. Dry Mango Powder (Amchur) – 1/2 tsp
9. Red Chilli Powder – 1 tsp
10. Cumin Seeds (Jeera) – 1 tsp
11. Bay Leaf (Tej Patta) – 2
12. Black Cardamom (Badi Elaichi) – 2
13. Oil – 4-5 tbsp
14. Coriander leaves – for garnishing
15. Water – 3 cups
16. Salt to taste.

PS: 1 Cup = 250 ML

How to make Rajma Masala:

1. Heat oil in pressure cooker. Add bay leaf and black cardamom. Saute till aromatic
2. Add cumin seeds and let it splutter
3. Add ginger-garlic and onion paste. Saute till golden brown
4. Add tomato-green chilli paste, coriander powder and red chilli powder. Mix and cook till oil starts to separate
5. Add rajma, salt and water. Stir well
6. Close the lid and let the first whistle blow on high flame, then turn the flame to low and cook for 50-60 mins (don’t worry about the whisltes)
7. Turn off the flame and do not release the pressure
8. Once pressure has settle down, open the pressure cooker. Add dry mango powder, garam masala powder and coriander leaves. Mix well
9. Your Rajma Masala is ready. Serve hot with rice.