Recipe- Mouthwatering Rajma Masala

Rajma masala is a delicious and flavourful curry made with red kidney beans which are cooked in a luscious onion-tomato base. This popular Punjabi dish tastes best with rice but can be enjoyed with roti too. Rajma-chawal (rajma curry served with steamed white rice) is a classic combination that is loved by all.

Ingredients

1½ cups red kidney beans or 4 cups canned kidney beans
2 tablespoon oil
1 large onion finely chopped
2 medium tomatoes finely chopped
¼ cup tomato puree
1 tablespoon ginger paste
5-6 cloves garlic chopped
1 teaspoon cumin powder
1 tablespoon coriander powder
2 teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leave (kasuri methi)
A small pinch asafoetida (hing)
Salt to taste
Coriander leaves for garnish

Method

- Soak rajma in sufficient water for 8 hours (or overnight)

- Rinse thoroughly with fresh water. Add salt and sufficient water, and boil in a pressure cooker until they are completely cooked but still holding shape (take care not to overcook them else they will turn mushy)

- Heat oil in a frying pan or kadhai. Add bay leaves and hing

- Add onion and fry it well until they are golden

- Add ginger-garlic paste and fry for 1-2 minutes

- Add cumin powder, coriander powder, red chilli powder and turmeric powder

- Add chopped tomato and tomato puree. Mix well and simmer until the tomatoes are completely cooked and the oil separates

- Add the boiled rajma along with its cooking liquor

- Mix well and let it simmer for 10 minutes. Gently mash a few rajma with the back of a spoon

- Rub the kasuri methi between your hands and add

- Add garam masala and mix

- Garnish with coriander leaves

- Serve hot with plain or jeera rice.