Rajma Masala

Rajma Masala - Plattershare - Recipes, food stories and food lovers
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.
4 from 2 votes
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Prep Time4 hours
Cook Time20 minutes
Total Time4 hours 20 minutes
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

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.

Please appreciate the author by voting!

4 from 2 votes
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Tanu Nigam
Tanu Nigam

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