Recipe: Rajma Masala

Hi Everyone,

Today I am gonna share Rajma masala recipe with you all that is made by my Mom and everyone just loves her hand made Rajma. The quantities mentioned will serve for 5-6 people. In case you want to make it for less people then ratio of onions and tomatoes needs to be reduced.

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Ingredients are:

For cooking:

  • 400 gms of Rajma that has been soaked and pressure cooked with salt till soft.
  • 3 medium onions chopped
  • 6 medium tomatoes chopped
  • 6-7 garlic cloves
  • 2 inch ginger
  • 3-4 green chilies
  • small bunch of coriander leaves
  • Mustard oil/ sarso oil or any other oil of your choice.
  • 1/2 tea spoon jeera
  • less than a teaspoon haldi/turmeric powder
  • 2 tea spoons dhaniya/coriander powder
  • 2 tea spoons kashmiri lal mirch/red chili powder . Since kashmiri lal mirch has only color and no hotness I have used 2 tea spoons in case you are using any other lal mirchi then quantity needs to be reduced.
  • Dry spices: 2 cloves, 1 bay leaf, 1 black cardamom and 2 inch of cinnamon
  • small nuch of kasuri methi/ dried fenugreek leaves
  • 1 tea spoon garam masala

For garnishing

  • Ghee 1 table spoon or more as per your choice
  • Coriander leaves

Preparation:

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Lets begin:

  1. Heat oil in  a pan and when the rawness of mustard oil is gone, add dry spices.

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2. Cut garlic, ginger and chili length wise or just chop them. I used the same bowl in which chopped onions were kept as all need to be fried together.

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3. Put in the onions, ginger, garlic and chilies in the oil and fry onions till they are brown like so

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4. Put in tomatoes and fry them till they are soft and mushy. I forgot to add bay leaf in the first step so I added it here along with tomatoes

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5.Add a small bunch of kasuri meethi/ dried fenugreek leaves to the masala and fry them along.

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6. Add salt as per taste and spices. Since Rajma was also cooked with salt so go easy on salt here.

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7. When the spices are cooked well, add chopped coriander leaves. This will give nice flavor to the Rajma masala.

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8. Keep frying the masala till it leaves oil. The key in this recipe is to fry the masala very well till its mushy like this:

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9. Now add this masala to the Rajma that was pre cooked in pressure cooker and stir well.

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10. Add garam masala to this and cook for 2 whistles more so that nice gravy is formed and Rajma combines with masala well.

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11. Once the steam is released from pressure cooker on its own, take out the Rajma in a bowl and top it with ghee and coriander leaves.

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Rajma masala is ready to be served!!!

Hope you liked the recipe. Do give it a try and let me know how it turned out 😀

Love,

Akanksha

 

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