Punjabi Rajma Masala Recipe (North Indian Style)
A quintessential dish in North Indian cuisine, Punjabi Rajma Masala is a hearty and flavorful comfort food made with red kidney beans simmered in a rich, aromatic tomato-based gravy. It is a favorite among vegetarians and can be enjoyed with a variety of accompaniments like steamed rice, naan, or even a simple salad. This recipe will take you step by step through the process of making this delicious, protein-packed dish from scratch, ensuring that you capture the authentic taste of Punjab in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Red kidney beans) | 1 cup |
| Fresh ginger | 1-inch piece, grated |
| Garlic cloves | 2, grated |
| Onion | 1 medium, finely chopped |
| Tomato | 1, pureed |
| Turmeric powder | 1 tsp |
| Cumin powder (jeera powder) | 1 tsp |
| Garam masala powder | 1 tsp |
| Cardamom pods | 4, powdered |
| Butter | 1 tbsp |
| Fresh coriander (cilantro) | 2 sprigs, chopped |
| Cooking oil | 1 tsp |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Total Time: 105 minutes
Servings: 4
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions
Step 1: Soak the Rajma
- Begin by soaking 1 cup of rajma (red kidney beans) in water for about 8 to 10 hours. This step is essential to ensure the beans cook evenly and become tender.
Step 2: Prepare the Spice Paste
- While the rajma is soaking, prepare a fresh spice paste. In a mixer grinder, combine 1 medium chopped onion, 1-inch piece of grated ginger, and 2 cloves of grated garlic. Grind them into a smooth paste and set it aside.
Step 3: Cooking the Masala
- Heat 1 teaspoon of cooking oil in a pressure cooker. Once the oil is hot, add the freshly made onion-ginger-garlic paste. Cook it for about 2 to 4 minutes, stirring occasionally, until it becomes golden and fragrant.
- Add 1 pureed tomato to the cooker along with 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of garam masala powder, and 4 cardamom pods (powdered). Cook the mixture for about 2 minutes, allowing the spices to release their full aroma.
Step 4: Add Soaked Rajma
- After the masala has cooked and the oil begins to separate from it, add the soaked and drained rajma to the cooker. Mix the beans with the masala paste until well combined.
Step 5: Add Water and Cook
- Add enough water to the cooker to cover the rajma, ensuring that it is submerged. Stir well, and close the lid of the pressure cooker. Cook on high heat until 6 to 8 whistles are heard, which typically takes about 5 to 7 minutes.
- After the whistles, reduce the heat and let the rajma simmer for an additional 15 minutes. This step ensures that the beans are thoroughly cooked and absorb the flavors of the masala.
Step 6: Check and Adjust
- Once the pressure has naturally released, open the cooker and check the rajma. If the beans are not fully cooked, you may need to cook them for a few more minutes. If the gravy is too thick, you can add a little more water to adjust the consistency.
Step 7: Final Touches
- Stir in 1 tablespoon of butter to the cooked rajma for added richness and flavor. Garnish the dish with freshly chopped coriander leaves.
Step 8: Serve
- Serve the Punjabi Rajma Masala hot with steamed basmati rice, naan, or a fresh kachumber salad for a delightful meal. This dish is perfect for lunch or dinner and pairs wonderfully with a side of yogurt or pickles.
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 9g |
| Fiber | 7g |
| Sodium | 300mg |
Cooking Tips
- Soaking Rajma: Soaking the rajma for 8 to 10 hours is crucial as it softens the beans and reduces cooking time.
- Pressure Cooker: A pressure cooker is the most efficient method to cook rajma as it helps in softening the beans quickly while absorbing all the flavors.
- Adjust Spices: You can adjust the quantity of spices based on your taste preferences. If you like a spicier version, feel free to add green chilies or more garam masala.
- Consistency of Gravy: If you prefer a thicker gravy, let the rajma cook uncovered for a few minutes after opening the lid, allowing it to reduce. Alternatively, add a small amount of cream for a richer texture.
Conclusion
Punjabi Rajma Masala is not just a dish; it’s a comforting and heartwarming meal that brings together the goodness of protein-rich kidney beans and the vibrant flavors of Indian spices. Whether you’re looking for a filling meal for your family or planning a dinner with friends, this recipe will surely satisfy everyone’s taste buds. Serve it with fluffy rice or naan, and enjoy a true taste of North India right in your home.
