Punjabi Rajma Masala

Rating: 4.0. From 4 votes.
Please wait...
Preparation time
20 mins
Cooking time
20 mins
Difficulty
moderate
Serves
4 people
Meal course
Supper
Posted by
Posted on
1 1/2 Cups
Kidney Beans
1 cup
Finely chopped onion
1 1/2 tbsp
Garlic-Ginger Paste
1 cup
Tomato Puree
1 1/2 tbsp
Red Chili Powder
1 tsp
Cumin Powder
1/2 tsp
Coriander Powder
1 tsp
Garam masala
1/2 tsp
Turmeric powder
0 As per taste
Salt
1 tbsp
Ghee
1 tbsp
Julienne cut chili
1 tbsp
Julienne cut ginger
1/2 tsp
Asafoetida
3 tbsp
Oil
Punjabi Rajma Masala
  1. Take rajma ( Kidney beans ) and soak it in Luke warm water for at least 6 hours. After that drain soaked water in it and add 2 cups water, salt and cook it for 4-5 whistles in pressure cooker. Keep it aside . do not remove water. Take 1/3rd portion rajma and smash it.
  2. Now, take a pan and add oil. once oil heated add onions and cook it for 1 minute.
  3. After that, add ginger-garlic paste and saute it until onion turns brown.
  4. Add tomato puree and cook it for another 3-4 minutes on a slow flame.
  5. Now, add red chili powder, cumin powder, coriander powder, turmeric powder, salt, garam masala and cook it for 2-3 minutes on slow fllame. (until oil comes out).
  6. afterwardsAdd rajma along with water and smashed rajma. Cook it for 10 minutes on slow flame.
  7. Subsequently, at the time of serving temper it with ghee, asafoetida, julian cut chili and ginger. Serve it with rice.

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*