PUNJABI DISH: CREAMY RAJMA MASALA BY VINDHYA BALANNAVAR

IMAGE OWNER: VINDHYA 

Rajma masala is a very famous Punjabi Curry. Rajma Chawal (rice) is a regular affair in every Punjabi household. A flavourful and wholesome meal one could have on Sunday afternoons. Rajma is known as Red Kidney Beans in English. This aromatic curry/Masala could be basically made in three different ways.

Method 1: Pressure cooking all the Ingredients together. Basic and quick!

Method 2: The most followed method, of sauting the Onion +Tomato Masala and then simmering the pressure cooked Rajma.

Method 3: The creamy version or the restaurant style Rajma masala. This method is similar to the above one but this one includes butter and cream in it.

So it could be cooked in either of the above 3 methods. I cooked with the third method. Rajma Masala shouldn’t have a runny/watery texture, the consistency is very important. Firstly and importantly, Rajma must be soaked overnight for 8-9 hours and pressure cooked for about 8-10 whistles, the next day when you cook. Check for the softness of the beans if they aren’t cooked well, then pressure cook them again for about 5-6 whistles more. It should melt in your mouth. See to it that the beans are not raw or undercooked as you may end up with upset stomach and also it ruins the texture of the masala. Yes kidney beans are a little heavy on our stomachs; we need to be a little conscious while consuming it. Rajma and Chawal is the match made in heaven. I feel, the best accompaniment with the Rajma masala is, steaming hot Basmati rice. Naan and Roti are the least favourite accompaniments when it comes to Rajma masala. So let’s get going with the recipe friends.

                                                     

Rajma Masala recipe

Cuisine: Punjabi

Cooking time: 25-30 mins

Serves: 2-3

Ingredients:

·         Rajma / kidney beans soaked overnight – 1 cup

·         Tomato finely chopped – 2-3 medium OR tomato puree -1/2 cup

·         Onions finely chopped – 2 medium or 1 Large

·         Ginger-Garlic-Green chilli paste- 2tbsp

·         Turmeric/Haldi powder-1 tsp

·         Cumin /Jeera powder- 1 tsp

·         Coriander/Dhania Powder – 2 tsp

·         Red chilli powder/Lal Mirch ( I used kashmiri Lal Mirch powder) – 1 tsp

·         Garam Masala Powder – 1 ½ tsp

·         Oil – 3-4 tbsp

·         Butter - salted

·         Salt to taste

·         Fresh cream-  2-3tbsp

·         Kasuri Methi /Dried fenugreek leaves -1 tsp

·         Fresh coriander leaves chopped - 1 tbsp

Method:

1.      Drain the overnight soaked Rajma /kidney beans and wash it in the fresh running water and add them into the pressure cooker. Add 4-5 cups of water and a pinch of salt and pressure cook till 8-10 whistles are given out. Once the pressure settles down check if the Rajma is completely cooked or not. If not, then add about half a cup of water and pressure cook again for 5-6 whistles or as required.

2.      Once the Rajma is completely cooked, drain and reserve the stock.

3.      Heat oil and 1 tbsp butter in a non-stick pan or a Kadai. Add onions and sauté till they are golden browned.( I personally like using both oil and butter together)

4.      Add the Ginger-Garlic-Green Chilli paste (mortar pestled or grinded) and sauté for 2-3 minutes.

5.      Add finely chopped tomatoes and mix well. Sauté for another 2-3 minutes till the tomatoes become soft. Then add all spices -turmeric powder, Coriander Powder, Cumin Powder and Red Chilli Powder and Garam Masala Powder and mix well.

6.      Now add Rajma beans to the masala and mix well. Take 2 cups of stock water and add it to the mixture. Add salt as required. Stir the mixture very well and let it simmer for around 10-12 minutes till the gravy thickens a bit. Remember the gravy shouldn’t be watery. Keep an eye on the consistency.

7.      In order to thicken the curry, mash few of the Rajma beans with the spoon or a masher. Let the gravy simmer till you get the right consistency, neither too thick nor thin. Keep stirring at intervals.

8.      Now add 1 tsp crushed kasuri Methi and 2-3 tbsp fresh cream and stir well and simmer for about a minute. Add more cream if you like your Rajma to be creamier. Turn off the gas. You may also add dry mango powder (Amchur powder) for a hint of tanginess, if you like. Now Add some freshly chopped coriander leaves. Rajma is ready to be served. You can serve it with Steamed Basmati rice or otherwise with Naan or Roti.

Tips & Notes:

·         Buy beans that are new and not old, as the old beans take more time to cook and you achieve perfect texture .Check the packaging date while buying them.

·         Canned /tinned Kidney beans could also be used for the recipe.

·         The author does not claim this to be the right and the only way of cooking it. You may have your own method of cooking Rajma Masala.