Rajma masala is a very famous Punjabi subzi where the red kidney beans are simmered in onion and tomato based gravy. This subzi works very well with rice as much as it works with roti’s. Rajma chawal by itself is a very comforting dish and we love to have it steaming hot on a cold winter day topped with a dollop of fresh ghee.
My mother makes very delicious Rajma masala and my dad who would eat it, but is not a big fan always teases her by saying today is kotta kuzhambu day (stew with seeds). I have followed my mother’s recipe, but I have added some cream. Why? Because I had some in the refrigerator that I had to use up, but guess what adding the cream made the subzi so rich that it tasted very similar to Dal Makhani.
So for the alphabet R, my dish is Rajma masala under the regional category.
A-Z Marathon – Alphabet R
Category – regional
Preparation time – 10 mins plus overnight to soak the red kidney beans
Cooking time – 1 hr
Difficulty level – easy
Ingredients – Serve 4 – 6
- Rajma / Red Kidney Beans – 1 cup (washed and soaked overnight)
- Onion – 1 large (chopped)
- Tomatoes – 3 (chopped)
- Green chilies – 2
- Ginger garlic paste – 1 tbsp
- Cumin seeds – 1 tsp
- Turmeric powder – 1 tsp
- Red chili powder – 1 tsp
- Dhania jeera powder (Coriander cumin powder) – 1 tbsp
- Garam masala – 1 ½ tsp
- Salt – to taste
- Oil – 2 tbsp
- Fresh cream – 3 tbsp (optional)
- Cilantro – to garnish
- Soak the beans overnight (or 8-10 hrs) and then cook it enough water in pressure cooker until it is soft and mushy.
- In a pan, heat the oil and then add the cumin seeds. When the seeds fry, add the chopped onions and green chilies. Sauté them until the onions are translucent. Now add the ginger garlic paste and fry for about 2 mins.
- Next add the chopped tomatoes and mix it well. Add all the dry masala powders (dhania jeera powder, turmeric powder, garam masala) and salt and mix well.
- Let it cook in medium flame until the tomatoes are mushy and the oil floats on top.
- Now add the cooked rajma and mix well. Check for the consistency and add more water if needed. Simmer for about 15 mins until the masala is aromatic and well blended.
- Add the cream and then take it off the flame.
- Serve hot with rice or roti’s!
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