Rajma masala is a lightly spiced famous Punjabi curry. When you have mouth melting Rajma beans in a creamy curry you have a comforting meal.
Recipe type main
Rajma or kidney beans 1 cup
Onion 1 large
Tomatoes 3 medium
Garlic 5-6 cloves
Ginger 1 inch
Green chilies 2
Coriander powder 1 Tbsp
Red chili powder 1 Tsp
Turmeric 1/4 Tsp
Garam masala powder 1 Tsp
Cumin seeds 1 Tsp
Kasuri methi 1 Tsp
Butter 1 Tbsp
Oil 2 Tbsp
Salt as per taste
Rinse and soak the beans in enough water for 8-9 hours or overnight.
Then wash the beans and pressure cook it in enough water. Make min. 4-5 whistles on medium flame. While making rajma, the kidney beans hae to be cooked very well. They should melt in your mouth when you bite. This is very crucial and the most over cooked aspect of cooking Rajma.
Chop the onion lengthwise, keep aside.
Grind ginger, garlic tomatoes, green chilies and coriander powder, keep aside.
Open the lid when the pressure settles down itself.
Heat oil in a pan. Add cumin seeds, let then crackle. Add lengthwise chopped onion.
Saute onions, keep on stirring the onion for uniform cooking, it turns light browned color.
Add grounded paste, saute for 2-3 min. Add red chili, turmeric and garam masala.
Stir and saute the mixture till the fats started leaving the masala. Add boiled beans, donot put its stock right now, keep the stock aside. Stir and saute Rajma in masala for a while.
Then add the stock, stir the curry. Adjust salt, add kasuri methi. Simmer the Rajma, the Rajma has thickened, so adjust the consistency and switch off the flame . Sprinkle chopped coriander.and spoonful of butter.
Serve hot with Steamed basmati rice or Jeera rice.