Rajma Masala is the first dish that comes to mind when discussing Punjabi cuisine. The flavorful, Punjabi-spiced Rajma Masala is especially popular at parties and weddings. For those who appreciate Punjabi food's spicy and pungent flavors, Rajma Masala is an excellent choice. If you'd like to make Punjabi Rajma Masala at home, follow this simple recipe and prepare a delicious Rajma dish for your family.
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Ingredients for Punjabi Rajma Masala
- Rajma (Kidney Beans) – 1 cup
- Butter – 1 tablespoon
- Tomatoes – 2 (chopped)
- Cinnamon stick – 1 inch
- Cloves – 5
- Onion – 1 (chopped)
- Star Anise – 1
- Green Cardamom – 4
- Ginger-Garlic Paste – 1 tablespoon
- Green Chilies – 3 (chopped)
- Turmeric Powder – 1 teaspoon
- Red Chili Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Amchur Powder (Dried Mango Powder) – ½ teaspoon
- Garam Masala – 1 teaspoon
- Bay Leaf – 1
- Kasuri Methi (Dried Fenugreek Leaves) – 1 teaspoon
- Fresh Coriander Leaves – 1 tablespoon
- Oil – 1 tablespoon
Method for Making Punjabi Rajma Masala
- Soaking the Rajma: First, thoroughly wash the Rajma and soak them in water overnight (or at least 5 hours). This will ensure the Rajma cook well and become soft. If you are short on time, pressure cook the Rajma in a cooker with 2 cups of water and a little salt for 4-5 whistles. Then turn off the gas and wait for the pressure to release naturally.
- Preparing the Spices: Now, take a pan and heat 1 tablespoon of oil in it over medium heat. Once the oil is hot, add cloves, cinnamon, cardamom, and bay leaf and sauté for 2 minutes. Then add the ginger-garlic paste and sauté for 1-2 minutes, allowing the spices to release their flavor.
- Adding Onions and Tomatoes: Next, add the chopped onions, tomatoes, and chopped green chilies and mix well. Once the onions soften and the tomatoes break down into a gravy-like consistency, add coriander powder, red chili powder, turmeric, garam masala, and cumin powder and mix. Cook until the spices begin to release oil.
- Adding the Rajma: Once the spices are well cooked and the oil separates, add a little water and then add the Rajma. Now, cover and cook for 15 minutes. Check occasionally to ensure the gravy cooks well and the Rajma is fully incorporated into the Masala.
- Finishing Touches: After 15 minutes, check if the gravy has thickened. Once the gravy is thick, add Kasuri Methi and fresh coriander leaves and mix well. Then turn off the gas.
- Punjabi Rajma Masala is Ready: Your Punjabi Rajma Masala is now ready. Serve in a bowl, topped with 1 tablespoon of butter. This spicy and flavorful Rajma Masala can be enjoyed with roti, rice, or naan.
Punjabi Rajma Masala is a delicious and spicy dish made using Rajma, onions, tomatoes, and special spices. To prepare it, the Rajma are first soaked and cooked, then simmered with spices and gravy. It has a fantastic flavor and pairs perfectly with roti or rice.
