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Punjabi Rajma masala recipe

Rajma Masala Recipe

Rekha Kakkar
Rajma masala recipe. A delicious homemade Punjabi style rajma curry cooked with raw soaked red kidney beans and onion tomato and spices masala. Perfect way to enjoy it as Rajma chawal
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Course curry
Cuisine indian cuisine, north indian
Servings 6
Calories 114 kcal

Ingredients
  

  • 250 grams Red Kidney beans
  • ½ cup onion paste
  • 3 Tomatoes medium-sized pureed
  • 1 teaspoon ginger garlic
  • Salt to taste
  • 2 tablespoon Cooking oil or ghee
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • 2 tablespoon coriander leaves

Instructions
 

  • Start instant pot on saute mode. Add oil and cumin seeds.
  • Add onion paste and ginger and garlic. Stir and sauté for about 2 minutes till onion paste is light brown.
  • Tip in the spice powders one by one. First add turmeric powder, red chilli powder, salt and coriander powder and stir to combine well.
  • Add in the pureed tomatoes and cook the onion tomato masala for 3-4 minutes. Stir it continuously and cook till the masala starts releasing the oil.
  • Next, add in the soaked rajma in the instant pot stir to coat them with the masala.
  • Add 4 cups of water and close the instant pot lid.
  • Set the instant pot to pressure cook mode and set the timer to 20 minutes.
  • Once the pressure cooking cycle is complete allow to stand for 5 minutes and then release the pressure by moving the valve to the venting position.
  • Once pressure is fully released open the lid add chopped coriander or cilantro mix it and serve with steamed rice or roti.

Video

Notes

  • Always soak Rajma/kidney beans for sufficient time (6-8 hrs). Soaking of kidney beans is important for perfect rajma curry and texture of the gravy.
  • Discard the water in which rajma is soaked and replace it with one cup of freshwater. It helps to reduce flatulence after eating beans.
  • You can adjust the consistency of curry by adding ½ cup more water than mentioned. That will make it thinner. 
  • Rajma beans should be fresh, check the date of packaging and preferably pick the pack with less than 6 months packaging date.
  • To make it vegan skip ghee and use any vegetable oil of your choice.

Nutrition

Calories: 114kcalCarbohydrates: 14gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 5mgPotassium: 333mgFiber: 4gSugar: 2gVitamin A: 521IUVitamin C: 10mgCalcium: 23mgIron: 2mg
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