Punjabi famous curry (rajma) is cooked till they become soft enough to melt in the mouth in most Punjabi homes. Middle spicy and not heavy because not cream is used. Today I made this mouth watering rajma masala for my husband. He is fond of eating different type of delicious food. Punjabi rajma curry which made him smile today. Sharing my way of making kidney bean curry (rajma).
Preparation time: - 9 hours 15 min
Cook time: - 45 min
Total time: - 10 hours
Ingredients Required:
1. One and half cup rajma/red kidney beans, soaked overnight
2. Two medium sized onions, finely chopped
3. Five medium sized tomatoes, finely chopped
4. One and half tablespoon ginger-garlic, chopped
5. One and two green chilies, chopped
6. One tsp. cumin seeds
7. Half tsp red chili powder or as required
8. Half tsp turmeric powder (haldi)
9. One tsp Punjabi garam masala or as required
10. One tsp dry mango powder/amchur or as required
11. Three tbsp. butter, preferably white butter or 3 tbsp. oil or ghee
12. Six- seven cup water
13. Salt as required
14. Some coriander leaves for garnish
Instructions:
1. Soak the rajma in water for a good 8-9 hours or overnight.
2. In a pressure cooker, add the soaked rajma and all the chopped veggies, all the spices and spice powders & salt and oil/butter to the rajma, except for garam masala powder and dry mango powder.
3. Pour water. give the mixture a stir.
4. Cover the lid of the pressure cooker and pressure cook the rajma for 20-25 minutes.
5. Check to see if the rajma is done, if not then pressure cook for some more time.
6. Once the rajma is cooked, and then add the garam masala powder and dry mango powder.
7. If the mixture looks dry, then add more water.
8. If there is too much water, then simmer the mixture for some minutes.
9. After adding the garam masala powder and mango powder, let the rajma masala simmer for 5-6 minutes or more till the gravy thickens a bit and becomes smooth.
10. The curry should not be watery.
11. It should have a smooth consistency.
12. You can also mash a few rajma with the back of the spoon. This will help in thickening the gravy.
13. Now taste the rajma and if you feel any of the spice or salt is missing. Add them now. You can add more of red chili powder or garam masala or dry mango powder or salt. Stir well and simmer rajma for some seconds.
14. Finally, if you like then you can garnish rajma masala with chopped coriander leaves.
15. Serve rajma masala hot with plain boiled rice or jeera rice.
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