Rajma Masala is a favourite punjabi side dish and one that my sister S loves! I remember my aunt making it and she would love to have it with rotis or chawal! For me its a delicacy that I make in a large pot and stock for some time. Its one of those side dishes that can be easily multiplied and served for a large party of guests. It can be made ahead and frozen for at least a month or two. In fact Rajma Masala tastes delicious the day after its been made. I guess all the flavours in the curry marinate overnight and understand each other very well by the next morning! My version is influenced by my favourite chef Sanjeev Kapoor. A wonderful healthy colourful gravy packed with protien and flavour!
Red Kidney Beans – 2 Cups.
Tomato Puree fro 5 Medium Tomatoes.
1 Large Onion finely chopped by hand or in food processor.
2 Tsp Ginger Garlic Paste.
1 Tsp Red Chilli Powder.
1/4 Tsp Turmeric Powder.
1 Tsp Kasuri Methi Powder.
2 Tsp Rajma Masala Powder.
2 Tsp Dhania Powder.
1 Tsp Cumin Powder.
1/2 Tsp Garam Masala Powder.
Whole Spices for Seasoning:
1 Bay Leaf.
1 Tsp Cardamom Powdered.
- Soak the red kidney beans (Rajma) for about 5-8 hours and cook in the pressure cooker with salt with enoough water to cover the rajma.
- Wait for 2-3 whistles and then lower the flame for another ten minutes and switch off the heat.
- Drain the rajma water but save it as it serves as a base for the rajma gravy. Sightly mash the rajma with the back of a ladle and set aside.
- In a pan add 1 spoon of butter and when it melts add the seasonings – Jeera, Bay Leaves and Cardamom Powder.
- Allow to saute for a few minutes and then add the finely chopped onions.
- Let them slowly brown in a couple minutes and then add the ginger garlic paste.
- Any punjabi cooking requires the onions and the ginger garlic paste to almost brown and cook out.
- When this happens, add the pureed tomatoes and mix in.
- Follow up with split green chillies, dhania powder, cumin powder, turmeric powder, red chilli powder, garam masala and rajma masala.
- Add a blob of butter and let it cook down until the raw smell is completely gone.
- Add some rajma water until the desired consistency is reached.
- Garnish with chopped cilantro and serve hot with Parathas or Rotis.