Rajma masala is a popular punjabi cuisine. This curry goes well with both steamed basmati rice and hot rotis. It is one of my favourite dishes that I relish to the core :-) Having enjoyed this at various restaurants, I tried my own recipe at home and was able to replicate the same flavours.
Rajma - 1 Cup
Potatoes - 2
Onions - 1 finely chopped
Tomatoes - 2 finely chopped
Ginger Garlic paste - 1 Tsp
Chilli powder - 1 Tsp
Coriander powder - 1 1/2 tsp
Garam Masala - 1 Tsp
Coriander leaves - for garnishing
Thick & cream - 1 tsp
Oil - 1 Tsp
Salt - for taste
To temper:
Oil - 1 tsp
Cumin seeds - 1 tsp
Bay leaf - 1
HOW TO MAKE:
Soak rajma overnight or 5 to 6 hours (Better to soak overnight). Pressure cook it with 2 1/2 cups of water add needed salt and allow 4 to 5 whistles. Let the cooker release the steam and keep aside.
Heat oil in a kadai add cumin seeds and bay leaf. Add finely chopped onions and fry until it turn into transparent. Add ginger garlic paste and wait until the nice aroma comes. Add chopped tomatoes and blend well. Let the tomatoes get mash well. Add chilli, garam masala, coriander and turmeric powder. Mix well and add 1/4 cup of water. Let it form a nice gravy.
When the gravy starts boiling add cooked rajma and mix well. Add needed water in this stage and as per the consistency. Check salt and if needed add little. Salt added with rajma so care should be taken when adding the salt. Allow to boil.
Turn off the stove and add thick and cream. Blend well & garnish with chopped coriander leaves.
Serve hot with roites and zeera rice is the best combo.
TIPS:
Add a bunch of chopped coriander leaves once added the rajma. Let the leaves get cook with the masala and the flavour of coriander leaves will be scrumptious.
Normally this rajma masala should be like gravy and needed water can be added as per the consistency.
Any mixed vegetables can be added.
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