- 2 cups Kidney beanssoaked overnight
- 3 cups Water
- 2 tsp Saltfor cooking the beans
- 4 tbsp Mustard oil
- 1 ½ cups Red onionfinely chopped, plus onion rings for serving
- 2 tsp Ginger-garlic paste
- ¾ cup Can chopped tomatoesfinely chopped
- 3 tbsp Tomato puree
- 3 tsp Ground coriander
- 1 tsp Turmericground
- 2 tsp Kashmiri red chili powder
- ½ tsp Cuminroasted, ground
- 2 tsp Amchur powder
- ½ tsp Garam masala
- 1 tsp Kasuri methi leavesdried fenugreek leaves, optional
- Saltto taste
- 2 tbsp Cilantrochopped
Punjabi Rajma Masala
Punjabi Rajma Masala is a North Indian specialty now beloved the world over. Rajma is a Hindi word for red kidney beans – the main ingredient in this vegetarian dish. Bursting with Indian flavors, this easy recipe is healthy yet so deliciously comforting. Serve rajma masala with fresh naan, sliced red onions, and steamed rice for a hefty meal.
Remember to soak your beans for at least 8 hours or preferably overnight for the best result. This recipe calls for cooking the kidney beans in a pressure cooker, then simmering in a pot with other ingredients to continue with the rest of the recipe. However, you can skip soaking the beans overnight, but it will take longer to cook them. So make sure to follow the instructions for your pressure cooker.
To make the Punjabi Rajma Masala, you will need the following ingredients:
Steps to make Punjabi Rajma Masala
Cook beans in pressure cooker
Rinse 2 cups soaked kidney beans and drain well. Add the drained beans to a pressure cooker, along with 3 cups of water and 2 teaspoons of salt. Secure the pressure cooker’s lid and bring the pot to pressure. Cook for 20 minutes. Remove the pressure cooker from heat and release the pressure naturally. Unlock and remove the lid and use the beans to make rajma masala.
Add ginger-garlic paste
Add tomatoes and tomato purée
Adjust water and salt
Delicious vegan dish! Thanks for sharing!
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