rajma masala or rajma chawal is one of the regulars at any punjabi house.
this easy and quick one pot rajma recipe, that i am posting here is another one of mom in law’s fabulous punjabi recipe. its her special recipe and it is special in one more sense … this is a really, really simple and easy rajma recipe. no grinding, no sauting, no frying of anything…
this is a one pot rajma curry recipe which you can make regularly at home. it is not spicy like the rajma served in restaurants. it is mildly spiced and not heavy as no cream is used. overall a delicious easy rajma curry. you can also check this link for making restaurant style rajma masala.
in most punjabi homes the rajma is cooked till they become soft enough to melt in the mouth. whereas in many of the restaurants i have eaten the rajma beans are just cooked.
i suggest to cook the rajma fully so that they become soft and easy to digest. remember, well cooked kidney beans are easy to digest. another important point which i must mention about making rajma recipe is to soak the rajma overnight so that they take less time to cook in the pressure cooker.
i must also mention that the rajma served in jammu kashmir region of india are also very delicious and famous. if you get a chance to go to jammu, or to holy ma vaishno devi shrine or in kashmir, then don’t forget to order rajma chawal there.
few tips for making rajma masala recipe:
1. make sure that the rajma is soaked well or else it will take a lot of time to cook it.
2. the rajma gravy is not watery but smooth. if you find that the water is too much after the rajma beans are cooked. then cook the rajma without any lid to evaporate the water.
3. if while cooking the water reduces, then add some hot water.
4. the rajma have to be soft and well cooked.
5. though i have given the measurements for using water, you may have to check the consistency of the gravy as rajma are different in different places. some rajma take a longer time to cook than other varieties. i have faced this issue many times. some times even in spite of cooking the rajma for a good 45 minutes in a pressure cooker, the rajma are not cooked to the fullest.
6. i have used regular red rajma for the recipe. you could try it with tinned kidney beans…. though i have never tried anything with tinned beans and would not know how the recipe would taste. in using regular rajma, the flavors and aroma of the gravy is absorbed by the rajma as we are cooking everything together. not sure if the same would happen for tinned beans.
7. if you do not have a pressure cooker, use big pot to cook the rajma. but it would take a lot of time to cook the rajma in a pot.
you can serve rajma masala with rice, they also equally go well with chappati, roti or bread. but rajma chawal combo is very famous.
punjabi rajma recipe below:
- 1 and half cup rajma/red kidney beans, soaked overnight
- 2 medium sized onions, finely chopped
- 4-5 medium sized tomatoes, finely chopped
- 1 and half tablespoon ginger-garlic, chopped
- 1 or 2 green chillies, chopped
- 1 tsp cumin seeds
- ½ tsp red chili powder or as required
- ½ tsp turmeric powder
- 1 tsp punjabi garam masala powder or as required
- 1 tsp dry mango powder/amchur or as required
- 3 tbsp butter, preferably white butter or 3 tbsp oil or ghee
- 6 to 7 cups water
- salt or rock salt as required
- some coriander leaves for garnish
- soak the rajma in water for a good 8-9 hours or overnight.
- in a pressure cooker, add the soaked rajma and all the chopped veggies,all the spices and spice powders & salt and oil/butter to the rajma, except for garam masala powder and dry mango powder.
- pour water. give the mixture a stir.
- cover the lid of the pressure cooker and pressure cook the rajma for 20-25 minutes.
- check to see if the rajma is done, if not then pressure cook for some more time.
- once the rajma is cooked, then add the garam masala powder and dry mango powder.
- if the mixture looks dry, then add more water.
- if there is too much water, then simmer the mixture for some minutes.
- after adding the garam masala powder and mango powder, let the rajma masala simmer for 5-6 minutes or more till the gravy thickens a bit and becomes smooth.
- the curry should not be watery.
- it should have a smooth consistency.
- you can also mash a few rajma with the back of the spoon. this will help in thickening the gravy.
- now taste the rajma and if you feel any of the spice or salt is missing. add them now. you can add more of red chili powder or garam masala or dry mango powder or salt. stir well and simmer rajma for some seconds.
- finally, if you like then you can garnish rajma masala with chopped coriander leaves.
- serve rajma masala hot with plain boiled rice or jeera rice.