If you are a north Indian, then you must have had rajma at home or some outside eatery. It is one of those staple recipes which are prepared on a day to day basis in north Indian homes. I think when it comes to rajma, every house has a different recipe and a different style to make it. So, the recipe that I am going to share today is of rajma masala. I have used an aromatic blend of masalas in the recipe and have also cut short the cooking steps as much as possible. It is an amazing recipe to make on a regular day or for serving it to your guests.
Here is a step by step recipe of the same.
Also Read: How to Make: Kashmiri Rajma
Ingredients:
For cooking the rajma:
Rajma- 1 cup
Water- 2 cups
Salt- ¼ tsp.
Other ingredients:
Tomato- 2, large (pureed)
Onion- 1, medium (pureed)
Cumin seeds/jeera- ½ tsp.
Caraway seeds/shahi jeera- ½ tsp.
Cinnamon/dal cheeni- 1 inch
Cloves/laung- 3
Green cardamom/hari elaichi- 2
Black cardamom/ kali elaichi- 1
Mace/javitri- 3 strands
Nutmeg powder/jayphal- 1 to 2 pinch
Ginger garlic paste
Kashmiri red chilli powder- ½ tsp.
Coriander powder- ½ tsp.
Salt- as per taste
Water- ½ cup
Procedure:
1. Soak the rajma overnight. Next day drain the water and rinse the rajma very well.
2. Add the soaked and rinsed rajma to the pressure cooker along with the salt and the water.
3. Pressure cook the rajma for 18-20 minutes. Keep the flame at medium to allow even cooking. Though the cooking time also depends on the quality of the rajma beans.
4. To prepare the ground spice mixture, roast the whole spices and then grind them to get a fine powder. Keep the ground spice powder aside.
5. Heat a pan and add the ghee to the pan.
6. Turn the flame to low and add the pureed tomato and onions to the ghee. Also, add the ground spice powder to the pan and mix well.
7. Cover the masala with a lid and allow the onion, tomato and the ground masala to cook slowly over a low flame.
8. Keep cooking the masala while stirring it occasionally. When the masala stops spluttering, add the ginger garlic paste to it.
9. Add the red chilli powder and the coriander powder. Mix well and cook the masala until the ghee starts to separate from the masala.
10. Once the masala is cooked add the cooked rajma along with the stock to the pan. Stir it so that the masala and the rajma are well combined.
11. Now add the salt and the ½ cup water. Mix the curry and start cooking the rajma on a medium flame. Bring the rajma to boil and simmer for 2 minutes.
12. Turn off the flame and serve the rajma masala hot with chapatti or steamed rice.
Image Source: werecipes
Also Read: Amritsari Chole Recipe
