Punjabi Rajma Masala Recipe: Rajma Masala, the name itself makes your mouth water, isn’t it? It is not just a dish, but the taste of Punjab, which is eaten with great fervor in every Indian household. Its combination with rice, naan or paratha is simply amazing! And yes, it is also a treasure of protein, so it is good for health too.
Why is it so special?
The specialty of Rajma Masala is the unmatched combination of its spicy spices and rajma. It is also very easy to make it at home, and if the right method is adopted, then it tastes exactly like the restaurant. So come on, today we will learn the recipe of quick rajma, which will make a splash in your kitchen.
Preparation Ingredients:
Rajma: 1 cup (soaked overnight)
Bay leaf: 1
Black cardamom: 1
Onion: 1 (finely chopped)
Tomato puree: 2 cups
Ginger-garlic paste: 1 tsp
Green chilli: 2 (finely chopped)
Oil/ghee: as required
Cumin seeds: 1 tsp
Cloves: 4-5
Cinnamon: 1 inch piece
Turmeric powder: ½ tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder: ½ tsp
Mango powder: ½ tsp
Garam masala: ½ tsp
Kasuri methi: 1 tsp
Coriander leaves: 2 tsp
Method of preparation:
Boil Rajma:
Soak Rajma overnight.
Add Rajma, bay leaf, black cardamom and salt in a pressure cooker and add water.
Cook till 5-6 whistles.
When the cooker cools down, remove the rajma.
Prepare the masala:
Heat oil/ghee in the cooker.
Add cumin seeds, cloves and cinnamon.
Add onion, ginger-garlic paste and tomatoes and fry.
Add all the ground spices and mix well.
Add rajma:
Add boiled rajma and mix.
Add chaat masala, garam masala and mix.
Add water as required and cook till one to two whistles.
Finally garnish with kasuri methi and coriander leaves.
Serve:
Serve hot rajma masala with rice, naan or paratha.
Fact check:
Rajma is a good source of protein, fibre and iron.
It is a popular dish in Indian cuisine.