Punjabi Rajma Recipe is a purely desi and traditional recipe with red kidney beans or rajma that is filled with so many emotions and so many flavors. It is popularly eaten with chawal or rice and hence the popular recipe - rajma chawal.
Ask any North Indian and they will tell you how much of a nostalgia rajma chawal actually is.
I am a Delhiite. And, Rajma Chawal is the heart of Delhi. My Mom made is so often while growing up that today its my absolute favorite.
And, not just mine. I am sure that if you ask anybody of any age group, they will tell you how - Maa Ki Haath Ki Rajma Chawal is like the ultimate recipe to start your day and end your day with.
For me, rajma chawal is associated with so many memories, so much nostalgia, and so many stories that if I start off now, I would definitely get de-railed.
But, still, just the thought of rajma chawal fills me with incredible happiness.
You know how as a kid we ask our Mom - "Aaj Kya Ban Rah Hai" and when she says " Rajma Chawal" We are like "Aaj Kuch Acha Pak Raha hai" right?
BUT, there is always a but, what's the secret behind so much deliciousness???
YUP! This recipe has to be a secret recipe. After all, it has wowed so many of us. What is so special about making this dish that keeps us in awe of it?
Well, the answer lies in the old and traditional kitchens when our grannies used to cook.
Yup. The Masalas they used, the techniques they used, and most importantly the feel with which they cooked food was so important to help Rajma Chawal - become - THE DISH OF THE CENTURY!
(PS: I just made that up! There is nothing called the dish of the century!)
Today, I will try to introduce you guys to that particular style of cooking. Yes! the absolutely traditional way so that you get the authentic Rajma chawal taste.
How to Make Rajma Masala at home? Rajma Masala kaise banta hai?
STEP 1: First you need to soak the Rajma overnight. This step is very important to make sure your rajmas are thoroughly cooked.
STEP 2: You will have to pressure cook your rajma. Now it will be completely done. And, one more thing. Don't throw away the water that is in the pressure cooker.
STEP 3: In a pan add some Mustard oil along with some shudh desi ghee. We are making a Punjabi dish. How can we not use desi ghee? right? Into that goes a dash of jeera or cumin seeds and as that sizzles we add some Hing. Hing plays a crucial role in making sure you have the perfect taste. Into that, we'll add chopped onions and grated onions. Along with that some ginger and garlic paste.
Yup! We will use two batches of Onions. One- finely chopped and Second - grated. This will ensure a proper bite and thick gravy consistency.
STEP 4: Lastly, we will add tomato puree. I have actually pureed it at home. Because I just don't like the store-bought tomato puree.
STEP 5: Adding the masala. In this case, we will just keep it simple. I have added Haldi powder, with some Lal Mirch Powder, and some Dhania Powder. We will mix the masala well and cook it thoroughly.
STEP 6: Add our pressure cooked rajma in the gravy along with the water that we had used to pressure cook. Now we will have to cover cook this for a few more minutes. And finally over Rajma Chawal is ready.
Lastly, I have added some fresh cream, some more desi ghee, and some chopped coriander leaves to give it that extra bit of "WOW! Factor"
Punjabi Rajma Masala Recipe | Rajma Recipe
Equipment
- skillet
Ingredients
Soaking Rajma
- 1½ Cup Rajma 360gm
- 2 Cup Water or as needed
- 1 Tablespoon Salt
Punjabi Garam Masala
- 1 Stick Cinnamon or Dalchini
- 10 Pods cloves or Laung
- 1 Teaspoon Cumin Seeds or Jeera
- 1 Large Black Cardamom or Badi Elaichi
- 1 Large Star Anise or Chakra Phool
- 1 Teaspoon White Peppercorns or Safed Kali Mirch
Rajma Masala
- 1 Tablespoon Mustard Oil
- 1 Tablespoon Desi Ghee
- 1 Teaspoon Cumin Seeds or Jeera
- 1 Pinch Hing
- 1 Large Onion finely chopped
- 1 Large Onion grated
- ½ Cup Ginger Garlic Paste 10-12 Garlic and 2 Inch Ginger (ground into a smooth paste)
- ½ Teaspoon Turmeric Powder or Haldi Powder
- ½ Teaspoon SALT or as per taste
- 1 Tablespoon Red Chili Powder or Lal Mirch Powder
- 1 Tablespoon Dhania Powder or Coriander Powder
- 2 Large Tomatoes made into a puree
- ¼ cup Punjabi Garam Masala
- 1 Tablespoon Fresh Cream
- 1 Tablespoon Desi Ghee
- ½ cup Freshly Chopped Coriander leaves
Instructions
- First of all rinse and soak rajma overnight in some water and a pinch of salt. Keep it on the countertop. Discard the water and place the kidney beans in the pressure cooker and add some fresh water.
- Pressure cook rajma until soft. But not mushy. At least 4-whistles on medium flame.
- In a mixer grinder take a cinnamon stick, cloves, white peppercorns, cumin seeds, black cardamom, and star anise. Make a powder of your punjabi garam masala and keep it aside.
- In a pan take some mustard oil and add some ghee in it. As it gets heated, add Jeera or Cumin along with some Hing. As the Jeera starts spluttering, add chopped onions and grated onion. Cook on low flame until the onions get well sauteed.Now add ginger garlic paste and saute them well.Add the dry spices - Turmeric Powder or haldi Powder, Salt, Lal Mirch Powder or Red Chili Powder and Coriander Powder or Dhania Powder. Sautee them for 2-minutes on low flame until the raw smell goes away.Now add tomato puree and cover cook on low flame for 2-3 minutes until the tomatoes get cooked and the oil starts to separate.Now add the rajma along with the water from the pressure cooker. Stir well and then we will add the punjabi garam masala that we had made and we will cover cook for 3-4 minutes on medium to low flame.Once you take the lid off, it will be ready. Stir well. Add Desi ghee along with some fresh cream, and freshly chopped coriander leaves
- Garnish your rajma and serve it with plain white rice or chawal along with some lime wedges and onion rings.
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