AuthorSOMYA GUPTAThis Rajma recipe is a lightly spiced, creamy and delicious Punjabi recipe made with kidney beans, onions, tomatoes and spices. rajma is best combo with rice. one of everyone's favourite rajma masala in punjabi style. its super healthy and delicious. i hope you all like it.
Rinse and soak rajma for 8 hrs in lots of water. After 8 hrs discard the water and rinse well. Pour 2-3 cups of water in rajma.
Cook them in a pressure cooker on medium flame for 1-2 whistles (depends on your cooker) or cook until soft but not mushy.
Heat a pan with oil saute cumin and bay leaf let them crackle and get browned.
Add ginger-garlic paste until a nice aroma comes out. add onion paste and saute until it turns golden.
now add tomato puree cook until the raw smell vanishes. add all the masalas and salt and saute until the mixture fat starts leaving the sides of the masala base. This masala paste will become glossy, thicken and leave the sides of the pan.
Using a slotted spoon or a strainer remove the beans and add them to the masala. Stir and saute for a minute.
Add rajma stock and stir the whole curry mixture, On a low heat to medium-low heat simmer without a lid for 10 to 12 minutes or more time until the curry thickens slightly. It should not be watery.
Mash a few rajma beans with the spoon. This helps to thicken the curry. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the crushed kasuri methi.
Stir and simmer for 30 seconds to 1 minute. Switch off the heat. garnish with coriander leaves. Rajma masala serve with Jeera rice, naan or paratha.
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