RESTAURANT STYLE PUNJABI RAJMA MASALA

Print Recipe

https://alcoeats.com/blogs/main-dishes/restaurant-style-punjabi-rajma-masala

• Prep Time: 10 minutes 
• Cook Time: 20 minutes

Ingredients

• 2 cups - Kidney beans
• 1 - Bay leaf
• 1 - Cinnamon stick
• Salt to taste
• 2 - Onions, blended into a paste
• 1 cup - Tomato puree
•  4 tbsp - Oil
• 2 - Medium-sized onions
• 2 - Green chilies
• 1 inch - Ginger piece
• 4 large - Garlic cloves
• 2 - Dried red chilies
• 3 - Cloves
• 4 - Peppercorns 
• 1 tbsp - Cumin seeds
• 1 - Black cardamom
• 1 tsp - coriander powder
• 1 tsp - Alcoeats Cumin Powder
• 1 tsp - Alcoeats Red Hot Chilli Powder
• ½ tsp - Alcoeats Turmeric Powder 
• 1 tsp - Alcoeats Garam Masala Powder
• 2 tsp - Dried fenugreek leaves
• 1 tsp - fresh coriander leaves chopped
• Water

Method of preparation

1. Heat 3 tablespoons of oil/ghee on medium heat in a pan.
2. Once the oil gets hot enough, add some dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Sauté this mix for a minute.
3. Add onion paste and sauté for 3-4 minutes or till they turn light brown.
4. Add a few green chilis and ginger-garlic paste and sauté the mix for another 2 minutes.
5. Now add coriander powder, Alcoeats cumin powder, Alcoeats turmeric powder, and Alcoeats red hot chili powder and mix them well. 
6. Add ¼ cup water to the above mixture. Cook for 3-4 minutes.
7. Add some tomato puree and keep mixing again.
8. Let it cook for 10 minutes on medium-low heat. Stir occasionally.
9. Your tomato masala should be ready when there's no raw smell and oil starts oozing from its sides. Add this tomato masala to the boiled rajma and mix thoroughly. Cook for 2 minutes.
10. Add the balance water, Alcoeats garam masala powder, and Kasuri methi, and mix well. Add more salt if required.
11. Cook for 3-4 minutes on medium heat.
12. Add some chopped coriander leaves and stir well again. Cook for 5 minutes more.
13. Mash the rajma beans slightly using a spatula. Mix thoroughly again. 
14. Turn off the heat. The curry should thicken at this stage. (You can adjust the consistency as per your preference)
15. Garnish with a few coriander leaves, onion, and tomato slices.
16. Serve hot with jeera rice, mutter-pulao, or chapati.

How to serve Rajma masala?

For serving this finger-licking rajma masala, you don’t need anything special or fancy. You can have this rajma curry with steamed rice or any Indian flatbread and instantly fall in love with its deliciousness.

To Summarize…

Rajma masala is usually a weekend feast perfect for a Sunday lunch at home. When you have rajma and rice, you don’t need anything else, apart from some naan to soak up all the extra gravy!