Punjabi Rajma Masala Recipe – A North Indian Delight
Description
Punjabi Rajma Masala is a rich and flavorful curry from the northern regions of India. This hearty dish, typically enjoyed with steamed rice, is a household favorite across the subcontinent. It’s the perfect blend of spiced kidney beans simmered in a luscious gravy of onions, tomatoes, and a blend of aromatic Indian spices. Rajma rice, a popular combination, is often enjoyed at street food stalls, and this version brings that authentic, home-cooked experience to your kitchen.
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Kidney beans) | 1 cup |
| Ginger (grated) | 1 inch |
| Garlic (grated) | 2 cloves |
| Onion (chopped) | 1 large |
| Tomato (puree) | 1 large |
| Turmeric powder | 1 teaspoon |
| Cumin powder (roasted) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Cardamom (powdered) | 4 pods |
| Butter | 1 tablespoon |
| Coriander leaves (chopped) | 2 sprigs |
| Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cook Time: 90 minutes
Servings: 4
Instructions
-
Soak the Rajma:
Begin by soaking the Rajma (kidney beans) in ample water for about 8 to 10 hours. This will help soften the beans and reduce the cooking time. -
Prepare the Spice Paste:
In a mixer grinder, combine the chopped onion, grated ginger, and garlic. Grind everything into a smooth paste and set it aside for later use. -
Cook the Base:
Heat 1 teaspoon of oil in a pressure cooker. Add the prepared onion, ginger, and garlic paste to the cooker. Sauté the mixture for about 2 to 4 minutes, allowing the flavors to meld and the raw aroma of the garlic and onion to dissipate. -
Add Tomatoes and Spices:
Once the onion paste has sautéed, add the pureed tomatoes along with turmeric powder, roasted cumin powder, garam masala powder, and powdered cardamom. Let the mixture cook for an additional 2 minutes, stirring occasionally to prevent it from burning. -
Add the Rajma:
Now, add the soaked Rajma to the cooker and stir well to coat the beans in the flavorful base. Add enough water to cover the Rajma by at least an inch. Stir everything together, ensuring all ingredients are mixed thoroughly. -
Pressure Cook:
Close the lid of the pressure cooker and cook the Rajma on high heat for 6 to 8 whistles. After the initial cooking time, reduce the heat to low and let the beans simmer for an additional 15 minutes. This ensures that the Rajma becomes soft and fully cooked. -
Check for Doneness:
After 15 minutes, turn off the flame and let the pressure cooker cool naturally. Once the pressure has released, carefully open the cooker and check if the Rajma is cooked to your liking. If it still feels a little firm, add a bit more water and cook it for a few more minutes. -
Final Touches:
Add the tablespoon of butter and mix well to create a rich, creamy consistency. Garnish with freshly chopped coriander leaves for a burst of freshness and color. -
Serve and Enjoy:
Serve the hot Punjabi Rajma Masala with a steaming bowl of rice and a refreshing Kachumber salad (a mix of cucumbers, tomatoes, and onions) for the perfect North Indian meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 12 g |
| Carbohydrates | 47 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 600 mg |
| Potassium | 450 mg |
Punjabi Rajma Masala is a comforting, flavorful, and wholesome meal that is perfect for a cozy dinner. The delicate balance of spices makes it a crowd-pleaser, and paired with rice, it becomes a satisfying, filling dish that brings the essence of North India right to your table. Enjoy it with your family and friends, and savor the goodness of homemade Rajma Masala!
