Punjabi Rajma Masala Recipe – Rajma Chawal (Spiced Red Kidney Beans Curry)
Description:
Punjabi Rajma Masala, also known as Rajma Chawal, is a cherished North Indian comfort food. It is a beloved dish in Punjabi homes, often prepared during Sunday lunches or family gatherings. This dish features red kidney beans simmered in a rich, aromatic gravy made from tomatoes, onions, and a host of spices. Served with steamed rice, Rajma Masala makes for a hearty and satisfying one-dish meal that delights with every bite. The creamy texture of the kidney beans paired with the flavorful curry and hot rice offers a soul-warming experience, perfect for any occasion.
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 2 cups (soaked for 8 hours) |
| Oil | 1 teaspoon |
| Onion | 1, roughly chopped |
| Ginger | 1 inch, finely chopped |
| Tomato | 1, finely chopped or pureed |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Cumin powder (Jeera) | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Cinnamon stick (Dalchini) | 1 inch, broken |
| Coriander leaves (Dhania) | 8 sprigs, chopped |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Total Time: 1 hour 45 minutes
Serves: 4-6
Instructions:
-
Soak the Rajma:
Begin by soaking the rajma (large kidney beans) in enough water to fully submerge them. Allow the beans to soak for at least 8 to 10 hours to soften and reduce the cooking time. -
Sauté the Aromatics:
In a pressure cooker or heavy-bottomed pan, heat 1 teaspoon of oil over medium heat. Add the roughly chopped onion and finely chopped ginger. Sauté them together for about 3 to 4 minutes, stirring occasionally, until the onions become soft and turn a light golden color. -
Add Spices and Tomatoes:
To the softened onion-ginger mixture, stir in the finely chopped or pureed tomato, bay leaf, broken cinnamon stick, turmeric powder, cumin powder, garam masala powder, and salt. Continue sautéing the mixture for an additional 2 minutes until the tomatoes soften and become mushy. -
Cook the Rajma:
Add the soaked rajma to the pressure cooker along with the water in which the beans were soaked. If necessary, add more water to ensure the water level is at least 2 inches above the rajma. Stir the mixture well to combine all ingredients. -
Pressure Cook the Rajma:
Close the pressure cooker lid and place the weight on top. Cook on medium heat for approximately 40 minutes. This will allow the rajma to cook thoroughly and absorb the flavors of the spices. -
Release Pressure:
Once the cooking time is complete, turn off the heat and allow the pressure cooker to rest. Let the pressure release naturally, which will continue cooking the beans. Once the pressure has been released, carefully open the cooker. The rajma should be soft and easy to mash between your fingers. -
Check Consistency and Flavor:
If the rajma is still firm or the curry is too thick, add some more water and simmer until the desired consistency is reached. Taste the dish and adjust the salt or spice levels to suit your preferences. -
Finish with Coriander:
Stir in freshly chopped coriander leaves for a burst of freshness and flavor. -
Serve:
Serve the hot Rajma Masala with steaming rice for a traditional North Indian meal, or pair it with Aloo Parwal Sabzi (spicy potato and parwal vegetable) for a complete, nutritious meal. Enjoy the comforting goodness of this flavorful curry!
Tips for Perfect Rajma:
- Rajma Beans: If your rajma is older or slightly dry, it may take longer to cook. In such cases, increase the cooking time by 10-15 minutes.
- Water Ratio: Ensure there is enough water for the rajma to cook properly. The beans should remain submerged throughout the cooking process.
- Pressure Cooker Alternative: If you don’t have a pressure cooker, you can cook the rajma in a regular pot, but the cooking time will be longer—around 1.5 to 2 hours on a medium flame. You will also need to add water as needed.
- Vegetarian Version: This recipe is entirely vegetarian, and can easily be made vegan by using oil instead of ghee.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 12 g |
| Fat | 6 g |
| Sodium | 300 mg |
| Potassium | 550 mg |
| Vitamin A | 5% DV |
| Vitamin C | 15% DV |
| Calcium | 5% DV |
| Iron | 15% DV |
This Punjabi Rajma Masala Recipe is a flavorful and wholesome dish, often regarded as a comfort food in North India. It can be enjoyed during the cooler months or served at family gatherings, offering both a satisfying and nutritious meal that brings the true essence of Punjabi cuisine to your table. Whether you serve it for a cozy lunch or a festive dinner, this spiced kidney bean curry will certainly be a hit among your family and friends!
