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!

INGREDIENTS:

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.

PREPARATION:

• 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.
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