Rajma Masala Restaurant Style
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Rajma masala recipe - a famous punjabi dish made from red kidney beans.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp oil + 1 tbsp butter
  • 1.5 cup red kidney beans / rajma soaked in water overnight (soaked and boiled until cooked)
  • 1 cinnamon stick (dalchini)
  • 4-5 peppercorn (kalimiri)
  • 2 bay leaves (tejpata)
  • 1 black cardamom (moti elaichi)
  • 2 green cardamom (elaichi)
  • 3-4 cloves (lavang)
  • 2 onion (kanda)
  • 3 tomatoes puree (tamatar) (just grind them until smooth puree is formed)
  • 1 green chili (hari mirch)
  • 1 inch ginger (adrak)
  • 8-9 garlic cloves (lehsun)
  • a pinch of asofoetida (hing)
  • ¼ t/s turmeric (haldi)
  • 1 t/s fennel seed (saunf)
  • 1 t/s cumin seed (jeera)
  • 1.5 t/s garam masala powder
  • 1 t/s kashmiri red chili powder
  • 1 t/s raw mango powder (amchur)
  • 1 t/s coriander seed powder (dhaniya)
  • 1 t/s roasted cumin seed powder (jeera powder)
  • 2 tbsp cream or nut paste (malai )
  • few chopped coriander leaves (kothmir)
  • 1 t/s sugar (Shakar)
  • salt as per taste
  • water as per consistency required
How to make the recipe?
  1. Firstly grind onion, ginger, garlic and chilies together with some water. Place aside.
  2. Boil soaked rajma with water along with whole spices like cinnamon stick, black cardamom, green cardamom, peppercorn, cloves and bayleaves.
  3. Pressure cook or boil until beans are tender and cooked. Discard the spices but keep the water reserve.
  4. Take butter + oil in a vessel. Once hot add hing and turmeric powder.
  5. Now saute cumin seed and fennel seed. Once it crackles add the grounded onion paste. Also add sugar and little salt.
  6. Saute the mixture until it's slightly brown in color. Time to add tomato puree.
  7. Add red chili powder, garam masala powder and coriander seed powder. Simmer for 3-4 mins.
  8. Now add boiled rajma.
  9. Also add the reserve water.
  10. Cook for 10 mins and mash some of the beans with back of a spoon.
  11. Add fresh cream or nut paste.
  12. Lastly add salt, amchur powder, roasted cumin seed powder. Check the taste alter any spices if required. Top with cream and garnish with coriander leaves.
  13. Serve rajma masala recipe hot with rice.
Notes
If you like spicy add more chili powder.
Nut paste is 8-10 cashew nut, 5-6 almond and 1 tbsp poppy seed. Combine all and grind with little water. Your nut paste is ready.
Instead of coriander leaves you could use dry fenugreek leaves (kasuri methi)
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/rajma-masala-restaurant-style/