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Rajma Masala is a Punjabi dish prepared by cooking kidney beans in an onion and tomato based gravy. This dish pairs well with roti, phulka, naan or rice. A bowl of rajma-chawal is so comforting.
Ingredients:
Red Kidney Beans – 1 1/2 cups to soak in water overnight
Onions – 2
Tomatoes – 2
Curd – 3/4 cup
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Dry mango Powder – 1 1/2 tsp
Cinnamon Powder – 1/2 tsp
Clove Powder – 1/2 tsp
Bay Leaf – 1
Sugar – 1 tsp
Salt to taste
Oil – 3 tbsps
For Gravy:
Onions – 3
Ginger – 1 1/2 inch long piece
Garlic Cloves – 6
Dry Red Chillies – 5, soaked in hot water for 15 minutes
Fennel Seeds – 1/4 tsp
For Garnishing
Coriander Leaves
Method:
- Pressure cook red kidney beans until it is soft but still holds shape.
- Strain out the water from cooked beans and keep aside.
- Strain out the water from soaked red chillies.
- Grind all the ingredients for gravy into smooth paste without adding water.
- Heat oil in a pan. Add bay leaf pieces.
- When the color of the bay leaf changes, add cinnamon powder and clove powder. Saute for 1/2 a minute.
- Add chopped onions and saute until it turns translucent in color.
- Now add chopped tomatoes and saute until it turns soft and mushy.
- Add the blended gravy and fry until the raw smell disappears.
- Mix turmeric powder, red chilli powder, sugar, salt and dry mango powder.
- Add cooked beans, mix well. Pour little water to adjust the consistency of the gravy. Let it cook on low flame for 10-15 minutes.
- Beat curd thoroughly. Slowly add this to the cooking gravy. Mix well. Cook for 8-10 minutes.
- Garnish with coriander leaves.
- Serve piping hot with rice or phulkas/rotis.