Rajdhani

Punjabi Rajma Masala (Spiced Red Kidney Bean Curry)

Prep Time 15 min

Cook Time 50 min

Servings 4 People

Ingredients

1 1 cup (approx. 200g) Rajma Lal (Red Kidney Beans)

2 3-4 cups Water (for soaking)

3 3 cups Water (for pressure cooking)

4 3 tbsp Ghee or Cooking Oil

5 1 tsp Cumin Seeds (Jeera)

6 2 medium Onions, finely chopped

7 1.5 tbsp Ginger-Garlic Paste

8 2-3 (adjust to taste) Green Chillies, slit

9 3 medium tomatoes (pureed) Tomato Puree

10 1/2 tsp Turmeric Powder (Haldi)

11 1 tsp (adjust to taste) Red Chilli Powder (Lal Mirch)

12 2 tsp Coriander Powder (Dhaniya)

13 to taste Salt

14 1 tsp Garam Masala

15 1/2 tsp (optional) Dry Mango Powder (Amchur)

16 1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed

17 2 tbsp (for garnish) Fresh Coriander Leaves, chopped

Instructions

1 **1. Soak Rajma:** Rinse the rajma thoroughly and soak them in 3-4 cups of water overnight (for 8-10 hours). This step is crucial for even cooking and digestibility.

2 **2. Pressure Cook Rajma:** Drain the soaked rajma and rinse again. Transfer them to a pressure cooker with 3 cups of fresh water and a pinch of salt. Cook on high heat until the first whistle, then reduce heat to medium-low and cook for 25-30 minutes (or 8-10 whistles) until the rajma are very tender but still hold their shape. Allow the pressure to release naturally before opening. Keep the cooked rajma and their liquid aside.

3 **3. Prepare the Masala Base:** Heat ghee or oil in a large heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter.

4 **4. Sauté Aromatics:** Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes. Add the ginger-garlic paste and slit green chillies, then cook for another 2 minutes until the raw smell disappears.

5 **5. Cook Tomato Puree:** Pour in the tomato puree. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook on medium-low heat, stirring occasionally, until the oil starts to separate from the masala (this indicates the tomatoes are well cooked and flavours are developed), about 8-10 minutes.

6 **6. Combine Rajma with Masala:** Add the pressure-cooked rajma along with its cooking liquid to the pan. If the curry seems too thick, add a little hot water to achieve your desired consistency. Bring it to a gentle simmer.

7 **7. Finish with Spices:** Stir in the garam masala, dry mango powder (if using), and crushed kasuri methi. Mix well and continue to simmer for another 5-7 minutes, allowing the flavours to meld beautifully.

8 **8. Garnish and Serve:** Taste and adjust seasoning if required. Garnish generously with fresh chopped coriander leaves before serving.

9 Serve hot with steamed basmati rice, jeera rice, roti, or naan for a wholesome and satisfying meal.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Rajma Lal

Punjabi Rajma Masala (Spiced Red Kidney Bean Curry)

Ingredients

Instructions

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