Rajma Masala

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A very popular Punjabi dish which is frequently made in North Indian households. A comfort food for North Indians 😀  When you have Rajma-Rice for lunch you don’t need anything else. Each home has its own version of Rajma Masala recipe (Every time I prepare I get different Taste :P, obviously good taste 😀 ). Enjoy the different versions of Rajma Masala and take a Looonnggg Nap after meal 😛
Rajma curry/masala can be prepared in many ways. With onion-tomato-galic paste or without onion-tomato-garlic paste.  This Rajma Masala is made by using onion-tomato-garlic paste.
It’s very important that you soak rajma overnight or for atleast 8-9 hours and pressure cook for 4-5 whistles or until the rajma is cooked properly. If the Rajma is not cooked properly your Rajma Masala will not come out the way you want. And also it is very important for your tummy. So to check whether the Rajma is cooked properly or not just press with your fingers and it should be mushy. If not, then your Rajma is not cooked properly.
This Rajma Masala is a typical Punjabi restaurant style dish that goes well with plain rice, jeera rice, chapati or naan. So enjoy with anything you like.
Serves 3-4

  • 1 Cup soaked Rajma (soak overnight or 8-9 hours)
  • 1 Large onion finely chopped
  • 1 Large tomato finely chopped
  • 1 Tsp cumin
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp coriander powder
  • 1/2 Tsp turmeric powder
  • 1 Tsp red chili powder
  • 1/4 Tsp garam masala
  • 2 Tbsp ghee/ oil
  • Salt as required

Step 1- Add salt and 2-3 cups of water and pressure cook rajma for 4-5 whistles on medium flame. Press rajma with your finger, it should be mushy
Step 2- Now heat a deep pan/ cooker and add ghee/ oil. Add cumin and sauté. When it begin to splutter add the ginger- garlic paste and sauté for 20secs
Step 3- Add the chopped onions and cook until golden brown then add chopped tomato. You can also make paste of onion and tomato separately and cook in the same way.
For a smooth gravy you can use onion-tomato paste. Make sure when you use onion paste it takes time to cook
Step 4- Cook until the raw smell of tomato is gone then add red chili powder, turmeric powder, coriander powder, garam masala and salt. Cook until oil starts leaving from sides
Step 5- Add the boiled rajma and 1 cup of water and cook until you get thick gravy. You can adjust the thickness of gravy according to you. If you like thin gravy then add more water
Cover the lid of the cooker and turn off the flame. When the pressure goes off completely then open the lid and serve


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