RAJMA MASALA (Restaurant Style)

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Rajma Masala is very famous currry in all over India. This curry is signature dish for Punjab as well as Jammu and Kashmir.. Both states have their own taste , own aroma.. both r very yummy very very tasty..

This particular recipe of rajma goes very well with both rice as well as naan.. while making rajma, the kidney beans have to be cooked very well. they should melt in your mouth when you bite into them offering no resistance. this is very crucial and the most overlooked aspect of cooking rajma. even in restaurants, the beans have a bite in them and this not only ruins the texture in the dish but also affects your tummy. So its important to soak the rajma or kidney beans overnight or for 8-9 hours and then cook them really well. also buy beans which are new and not old. the older they are they take a lot of time to cook and we don’t get the perfect texture in the rajma.

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INGREDIENTS 
  • 1 cup Rajma or Kidney beans (any variety)
  • 1 Bay leaf
  • 2-3 Clove
  • 1 small pc Cinnamon
  • 3 large Onions
  • 3 medium to large Tomatoes
  • 3-4 GarlicPods-  crushed to a paste in a mortar-pestle
  • 2 tsp Ginger Chilli Paste
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Asafoetida
  • ½ tsp Garam masala powder
  • 1/2 tsp Pav Bhaji Masala (Sounds Funny ? 🙂 🙂 Try once)
  • ½ tsp Cumin seeds
  • 2 Green Chillies , slit into 2
  • 1/4 Cup Chopped Coriander
  • 2 tsp Kasuri methi  crushed
  • 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
  • 4 cups water for pressure cooking
  • 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) or plain water for the gravy or curry
  • salt as required

INSTRUCTIONS

Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.next day, discard the water and rinse the beans again in fresh water.in a pressure cooker, take rajma, 4 cups water, clove, bay leaf, cinnamon, bit salt and a pinch of cooking soda. Here cooking soda will help to cook fast and will give smooth texture to Rajma.

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pressure cook on a slow to medium flame for 4-5 whistles. Make sure Rajma Cooked Properly. It should be mouth melting.check if the rajma is cooked or not by taking a bite or pressing a bean.if they are not cooked completely, then pressure cook again adding some water if required for 1-2 whistles. Once done discard bay leaf.

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To make Tomato Puree, chopped tomatoes and boil them with 2 cup of water for 10-12 mins. It will be very soft and once cool down blend that make a smooth puree.

Heat oil + butter in another pot or pan. add cumin first and let them crackle & get browned.

Then add Hind then onions, green chillies and saute them till they  golden browned.take care not to burn them as this will impart bitter tones in the curry.keep on stirring the onions while sauting them, for uniform cooking and also so that they don’t get burnt.

add the garlic paste, ginger-chili paste. stir and saute for 5-10 seconds on a low flame.

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Add the spice powders turmeric powder, red chili powder, coriander powder, garam masala powder, Pav bhaji masala, bit salt. Saute for a minute.

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Add Tomato Puree and cook for 2 minutes. Add Crushed Kasuri Methi.. Allow it to cook till the e mixture till the fat starts leaving sides.. Add coriander. keep Stiring.10863578_10202951614902705_2072158969_n10850724_10202951617182762_1194084463_n

Now Add Rajma with its stock. If stock is more in quantity take 2 cups for curry.

Adjust salt and stir the whole curry mixture.

simmer without a lid for 10-12 minutes or more till the curry thickens slightly. it should not be watery. You can also add 1 tsp cornflour+2 tsp water.

mash a few rajma beans with the spoon. this helps to thicken the curry.

Rajma masala should be thickened and comes to the right consistency which is neither too thick nor thin.stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.

serve rajma masala restaurant style with steamed basmati rice, jeera rice or naan.

I served with Garlic Wheat Naan

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Happy Cooking 🙂 🙂

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