Rajma Masala
About Rajma Masala
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.
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Recipe Time & More
Ingredients
- 250 gm Rajma kashmiri red
- 2 Onion medium
- 8 Garlic
- 1/2 inch Ginger
- 2 Tomato medium
- 2 Cardamom
- 1 Black Cardamom
- 2 strands Mace
- 1/2 inch Cinnamon
- 7 Black Pepper Corns
- 2 leaves Bay Leaves 2 bay
- 1/2 tsp Cumin Seeds
- 2 cloves 2
- 1/2 tsp Garam Masala
- 1 tsp Coriander powder
- 1/4 tsp Turmeric Powder
- Red Chili Powder as per taste
- 1-2 tsp Salt or as per taste
- 3 tbsp Mustard Oil
- 1/4 tsp Asafoetida less than
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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
Recipe 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.
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Tanu Nigam
4 Comments
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This is so tempting! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This looks so inviting! I’m eager to try it.