Rajma Recipe (Punjabi Rajma Masala)

Ingredients

• Kidney beans

  Red, mature seeds, canned

  1 cup or 256g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Bay

  Castella

  100g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Onions

  Raw

  1 cup, chopped or 160g

• Chilli Dip

  Marks & Spencer

  100g

• Sweet Ginger Garlic Seasoning, dry

  Simply Asia

  5 ½ teaspoon or 2.2kg

• Tomato puree

  Canned, without salt added

  5 ½ cup or 1.38kg

• Chili powder

  Spices

  1 tsp or 3g

• Curry Paste, Garam Masala

  Patak's

  ¼ tablespoons or 13g

• Coriander leaf

  Spices, dried

  4 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  ½ tsp or 3g

• Fenugreek seed

  Spices

  1 tbsp or 11g

• Ginger

  Spices, ground

  100g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

Directions

1. Prepare Rajma (or use canned beans)
2. Add rajma to a large bowl and rinse them thrice. Soak them uncovered in 4 cups water for at least 6 hours to overnight. Discard the water and rinse them well.
3. Transfer them to a stovetop pressure cooker or instant pot. Pour 11/2 cups water and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 12 to 16 mins, depending on the age of rajma.
4. Once cooked they should be soft enough yet hold there shape. If you mash a rajma with your fingers it should get mashed easily.
5. How to make Rajma Masala
6. Heat ghee or oil in a pot. Add cumin seeds and bay leaf. When they begin to sizzle add the onions and green chili.
7. Saute on a medium heat until golden. Stir in the ginger garlic and saute for a minute, until aromatic.
8. Pour the tomato puree & cook until the onion tomato mixture turns thick, for about 3 min.
9. Stir in the spices red chili powder, garam masala, coriander powder, cumin powder and turmeric. Saute for 2 to 3 minutes, until the masala begins to smell aromatic.
10. Add the rajma along with the stock (rajma cooked water). Pour more hot water as required (about 1/2 to 1 cup, only as required) to make a gravy. (If using canned beans, drain the liquid from the can and rinse them before adding).
11. Mix well and simmer for 10 to 15 mins, until slightly thick. To make the gravy thick, if you want mash a tbsp of the rajma and add back.
12. Taste test and add more salt, 1/4 teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes.
13. Squeeze some lemon juice before serving. Serve rajma with chawal (rice).
14. Instant Pot Rajma Masala
15. Press Saute button and pour ghee to the steel insert. When the ghee melts, add cumin seeds, bay leaf, chopped onions, green chili and salt.
16. Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize but not burnt.
17. Add ginger garlic & saute for 30 seconds to 1 minute.
18. Add all the spice powders chili powder, garam masala, turmeric, coriander powder and cumin powder.
19. Press cancel. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
20. Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 18 mins (for softer beans, if you prefer al dente 16 mins).
21. When the pressure drops, open the IP. Rajma should super soft, yet hold shape. Pour the tomato puree and cook for 2 to 3 mins on saute mode. For a thicker consistency, mash some of the rajma. (If required pour about 1/2 to 3/4 cup water to bring to a runny consistency.)
22. Taste test and add more salt, 1/4 teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
23. Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.
24. Source: www.indianhealthyrecipes.com/rajma-recipe-rajma-masala-recipe/

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