Rajma Recipe (Recipe Masala)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the dry rajma three times, then soak it uncovered in 4 cups of water for at least 6 hours or overnight. Drain, rinse well.
2. Pressure cook the soaked rajma with 1½ cups water for 4 to 5 whistles on the stovetop, or 12 to 16 minutes in an Instant Pot depending on the age of the beans. It is done when soft but still holding its shape; it should mash easily between fingers.
3. Heat ghee or oil in a pot. Add cumin seeds and bay leaf, then the onions and green chilli once they sizzle. Sauté on medium heat until golden.
4. Stir in the ginger garlic paste and sauté for about 1 minute until aromatic.
5. Add the tomato puree and cook until thick, about 3 minutes.
6. Stir in red chilli powder, garam masala, coriander powder, cumin powder and turmeric. Sauté 2 to 3 minutes until aromatic.
7. Add the cooked rajma with its cooking liquid, plus ½ to 1 cup hot water as needed to make a gravy. If using canned beans, drain and rinse them first.
8. Mix well and simmer 10 to 15 minutes until slightly thick. For a thicker gravy, mash a tablespoon of rajma and stir it back in.
9. Taste and add salt, ¼ teaspoon garam masala and crushed kasuri methi as needed. Optionally stir in cream, then garnish with coriander leaves and ginger julienne. Finish with lemon juice before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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