Rajma Masala or Red kidney Bean Curry a popular dish from the Punjabi cuisine. It is a warm, comforting vegetarian curry of red kidney beans in a spiced tomato gravy served with steamed basmati rice.
Course: Main Course
Author: Hirra Pervaiz
2CupsRajma (Red Kidney Beans)Lal Lobia
2Onions (finely chopped or grated)
2Green Chilies, chopped
1tspRed Chili powder
1tspSalt, or to taste
1tbspDried Fenugreek Leaves (Kasuri Methi)
1tspGaram Masala Powder
Soak the Rajma (red kidney beans) overnight or for at least 4-6 hours
Tip the rajma into a large saucepan and pour in enough water. Bring to a boil and cook until rajma is soft but not mushy. Check the doneness by pressing between fingers.
In a large pot heat the ghee and butter and add the onions and cook until golden. Add the ginger and garlic paste and saute till fragrant.
Add the spices and mix well. Give a splash of water to mix it well.
Next, add the tomato puree, mix and cook until oil separates on the sides.
Add the boiled rajma along with its water, bring it to a boil, and lower the heat and simmer for 30 mins. Add more water if needed.
Lightly mash the rajma using a potato masher for a creamier texture. The gravy shouldn't be too thick or too thin.
Add dried fenugreek leaves and garam masala, mix and cook for another 10 minutes.
Serve with steamed rice, tandoori roti, naan or chapatis.
Use Raw Rajma (red kidney beans) – for the authentic taste and texture use the raw rajma, which are easily available in Pakistani/Indian grocery stores or online. You can also use canned red kidney beans.
Soak the lentils – Rajma is a tough bean and requires longer cooking time, so pre-soaking rajma overnight or for at least 4-6 hours.
Forgot to soak Beans - Soak red beans in warm water for at least an hour.
Slow Cooking – Rajma Masala gets the creaminess from slow cooking. It lets the flavours to meld. The red beans soak up the spices and soften as they’re slow-cooked, making it smoother and more creamy.
Resting – In addition to slow cooking, another key tip to perfecting Rajma Masala is to give it resting time. The more it rests, the richer it gets in texture, and all the flavours combine well. It tastes better the next day.
Tomato Puree – for an authentic taste use store-bought tomato puree. It has the right amount of sweetness and acidity that balances the flavours of the dal. If using home-made tomato puree add 1-2 tbsp store-bought tomato puree.
To Make Curry Thick - Simmer on low heat or use a potato masher to mash the rajma lightly.
Magic Ingredient – Adding dried Fenugreek leaves (Kasuri methi) gives it that authentic Punjabi flavour while also elevating the overall flavour.
Serving Suggestion – Serve with steamed basmati rice and a dollop of butter.
Make it Vegan - skip ghee and butter. Use vegetable oil.
Punjabi Rajma Masala https://ticklethosetastebuds.com/punjabi-rajma-masala/