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Rajma Masala

4 from 2 votes
Rajma Masala - Plattershare - Recipes, food stories and food lovers

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Rajma masala is one of my personal favorite recipe as this was the only thing I use to cook nicely when I didn't know much about cooking. Here Is how I do it.
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Served AsBrunch, Dinner, Lunch
CuisineNorth Indian
Servings 2
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Ingredients
  

  • Kashmiri Red Rajma 250gm
  • Onion 2 medium
  • Garlic 8-10
  • Ginger 1/2 inch
  • Tomato 2 medium
  • Green cardamom 2
  • Black cardamom 1
  • Mace 2-3 strands
  • Cinnamon 1/2 inch
  • Black Pepper Corns 7-8
  • Bay leaves 2
  • Cumin Seeds 1/2 tsp
  • cloves 2
  • Garam masala powder 1/2 tsp
  • Dhania powder 1tsp
  • Haldi 1/4 tsp
  • Red Chili Powder as per taste
  • Salt
  • Mustard oil 3 tbsp
  • Asafoetida less than 1/4 tsp
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Instructions
 

  • Soak rajma for 4 hours. Make a thick paste of onion ginger garlic & whole spices[ cardamoms mace cinnamon cumin peppercorns cloves ] leaving bay leaf.Add little water if needed but should not be runny. Finally chop tomatoes.
  • Heat a pressure cooker. Add mustard oil & bring it to smoking point. add asafoetida and quickly add the masala paste.Mix well. let it cook on slow flame for 3-4 min. Add tpmatoes.
  • Add salt. Once the tomatoes are mushy add red chili powder. cook for 1 min then add dhania & haldi powder.Mix well. Cook until the masala starts leaving the sides.Keep stirring in between
  • Add soaked rajma. Mix well. Add 3 cups of water.Close the pressure cooker. Bring 1 whistle on high flame & 2 whistles on slow to medium flame. Switch off the flame. wait for pressure to release
  • Mix Garam masala powder. Serve hot with rice

Notes

  • Wash soaked rajma before adding it to the masala. Sometimes rajma leave its color.
  • If the masala is cooked on high flame it will give you a raw flavor in the dish. If you want to cook on high flame increase the quantity of oil.

Please appreciate the author by voting!

4 from 2 votes
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