rajma masala recipe | easy rajma recipe | restaurant style rajma curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
rajma masala recipe is one of iconic Punjabi curry dishes. The rajma chawal combination is every foodie's favorite. easy to put together and delicious to eat, the rajma curry will be a hot favorite among your family.
Ingredients
To prepare the rajma
  • Chitra rajma or Kashmiri rajma/Jammu rajma - 2 cups
  • Water - 5 cups
  • Salt - to taste
For the bhuna masala
  • Onions - 3 medium
  • Garlic - 20 medium sized cloves
  • Ginger - 1 & ½ inch piece
  • Tomatoes - 4 medium
  • Hing / Asafoetida - ¼ tsp
  • Cumin seeds - 1 tsp
  • Cinnamon - 1 inch piece
  • Bay leaves - 2
  • Red chili powder (byadgi) - 1 tbsp
  • Coriander powder - 1 tbsp
  • Chole masala powder - 1 & ½ tbsp
  • Kasoori methi - 1 tbsp, lightly roasted
  • Coriander leaves - a handful, finely chopped
  • Green chilies - 2, slit
  • Ghee - 2 tbsp
  • Ghee - 3 tbsp
  • Water - 1 cup or as needed
  • Fresh cream - for garnish, optional
Instructions
  1. Rinse and soak rajma for 8-10 hours.
  2. Drain the rajma and transfer it to a pressure cooker, preferably a big cooker. Add salt to taste.
  3. Add 5 cups of water.
  4. Pressure cook for 8-10 whistles or until the rajma is soft and some of them have cracked open slightly. Keep aside.
  5. Combine the onions, garlic, and ginger in a mixie jar and grind them to a fine paste. It should give you ¾ cup of paste.
  6. Next, grind the tomatoes to a puree and it should be around 1 cup too.
  7. In a kadhai or a pot, heat oil. Add in the cumin seeds, cinnamon stick, and bay leaves. Saute for a few seconds until fragrant.
  8. Next, add the hing/asafetida and let it sizzle.
  9. Add in the onion-ginger-garlic paste. Saute on medium heat stirring often until it turns golden brown and fragrant. It takes about 10 minutes. The paste tends to stick to the bottom so keep scraping it out.
  10. Now, pour in the tomato puree and saute until the raw smell is gone and ghee begins to separate.
  11. Add the ground spices; red chili (byadgi), coriander, and chole masala.
  12. Mix and saute for a minute.
  13. Add in the rajma along with the water in which it was boiled.
  14. Add another cup of water to adjust the consistency and bring it to a boil. You may add more or less water depending on how thick you like your rajma curry. Also, taste the curry to make sure there is enough salt in it.
  15. Turn the heat to low and cover the kadhai/pot with a lid and let the rajma simmer away for 20-30 minutes.
  16. In the midway of simmering, uncover the rajma and give it a stir to make sure it doesn't settle down and burn. Also, take a few spoons of rajma out and mash them.
  17. Add the mashed rajma back into the curry to thicken it. Cover and continue to simmer.
  18. Finally, add the coriander leaves, kasoori methi, green chilies, garam masala, and ghee. Give it a mix and turn the flame off.
  19. Delicious rajma masala recipe is ready.
  20. Garnish it with some fresh cream. Serve the restaurant style rajma curry hot with naan and jeera rice. Don't forget to have some onion rings and lemon wedges on the side.
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 421 kcal Fat: 12.4 g Carbohydrates: 18 g Sugar: 7.8 Sodium: 65 mg Fiber: 13 g Protein: 21.2 g Cholesterol: 9 mg
Recipe by Flavouroma.com at https://flavouroma.com/rajma-masala-recipe-rajma-recipe/