Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Rajma Masala

Traditional Recipe 3: Rajma Masala recipe

🧺 Ingredients

• Dried rajma (red kidney beans, soaked): 400g
• Onions (finely chopped): 250g
• Tomatoes (crushed): 300g
• Ginger (minced): 20g
• Garlic (minced): 15g
• Green chilies: 2
• Cumin seeds: 5g
• Coriander powder: 8g
• Turmeric powder: 3g
• Red chili powder: 4g
• Garam masala: 5g
• Oil: 40ml
• Salt: 12g
• Water: 1000ml
• Coriander leaves (chopped): 20g

👩‍🍳 How to make Rajma Masala

1. Heat oil (40ml) in pressure cooker over medium-high heat (190°C). Add cumin seeds (5g), wait for crackle (15 seconds).
2. Add chopped onions (250g), cook 5 minutes until softened and edges turn light golden-brown.
3. Add minced ginger (20g), garlic (15g), and green chilies (2). Cook 2 minutes, stirring until fragrant.
4. Add crushed tomatoes (300g), cook 4 minutes until tomatoes break down and oil separates from the mixture.
5. Add coriander powder (8g), turmeric (3g), red chili powder (4g), garam masala (5g). Stir for 1 minute.
6. Add soaked rajma (400g) and water (1000ml). Close pressure cooker. Cook on high pressure for 25 minutes.
7. Let pressure release naturally for 5 minutes, then open. Add salt (12g).
8. Simmer uncovered for 5 minutes. Rajma should be soft and some beans may break apart, thickening the gravy. Consistency should be like thick stew.
9. Garnish with chopped coriander leaves (20g). Serve hot with steamed basmati rice or with roti.

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