Authentic Punjabi Style Rajma Masala | Red Kidney Beans in Spicy Onion-Tomato Gravy

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Born and grown up in a Punjabi family, I can only say that it is one fabulous dish which no Punjabi can live without; be it a casual holiday lunch, a fun family gathering or a formal festive dinner, Rajma Masala is a 'MUST' on the table or else the menu is considered absolutely incomplete. With that being said, note that every household has its own version of this delectable delicacy, what I am going to share is the recipe I learnt from my mother over the years...not much of the fancy ingredients though, still with a whole lot of deliciousness in every bite. Do try it and don't forget to serve with a bowl full of plain/boiled rice and raita on the side which further makes it just an irresistible combination.  


Punjabi Rajma Masala


Ingredients

Dry red kidney beans (chitra rajma) - 1 and 1/2 cups
Onions (medium size, minced) - 2
Tomatoes (medium size, pureed) - 4
Tomato paste - 1/2 tbsp (optional)
Ginger paste - 2 tsp
Garlic paste - 1/2 tsp
Turmeric powder - 3/4 tsp
Red chili powder - 1 to 2 tsp (or adjust as per your preferred spice level)
Salt - as per taste
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp
Chopped coriander leaves - a handful, for garnishing
Cooking oil - 3 tbsp

Punjabi Rajma Masala


Method

1. Soak the kidney beans overnight in around 4 cups of water.
2. Next, boil them on low flame until they get soft in a pressure cooker. Would take about half an hour.
3. In the meanwhile, prepare the onion-tomato gravy following the steps further below.
4. Heat oil in a wok and add in minced onions and ginger-garlic paste. Saute till the onions turn golden brown.
5. Next, add in the spices followed by tomato puree and paste. Cover and simmer till you see oil separating from the sides.
6. Add this onion-tomato mix to the boiled rajma and adjust the water consistency according to your preference.
7. Again pressure cook the rajma on high for 3 to 4 whistles. Add 1/2 tsp of more garam masala powder.
8. Transfer them to a serving bowl, garnish with coriander leaves and serve hot with steamed rice.


Punjabi Rajma Masala


Few Tips

1. If your gravy turns thinner, mash a cup of cooked rajmas and mix in the entire mixture; simmer for few minutes and your gravy would turn thicker.
2. Rajma taste best when all flavors have been absorbed well in the gravy; so whenever making for a party or get-together, make them few hours in advance.


Punjabi Rajma Masala

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