Description

This Rajma recipe is a lightly spiced, creamy and delicious Punjabi curry made with kidney beans, onions, tomatoes and spices. My Mom’s recipe for restaurant-style Punjabi Rajma Masala is a staple in our home, and after you try it I’ll bet it becomes one at yours, too. I also share a homestyle one pot rajma masala (which many of our readers had requested) that will remind you about the comforting and satisfying rajma curry (or rajma chawal) made in Punjabi homes.

Recipe

1. in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
2. add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
3. now add 2 cup tomato pulp.
4. cover and cook for 10 minutes, or until the oil is separated.
5. further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
6. saute until the spices turn aromatic.
7. add in cooked rajma and mix well.
8. cover and simmer for 15 minutes or until the curry thickens.
9. now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
10. finally, enjoy rajma with hot jeera rice.