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Rajma Masala

Rajma cooked in a spicy onion tomato masala till the beans are soft and flavourful. Best had along with hot steamed rice. This recipe is from FoodFood TV channel

New Update
Punjabi Rajma
Main IngredientsKidney Beans, Tomato Puree
CuisinePunjabi
CourseMain Course Vegetarian
Prep Time8-10 hour
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 1 cup kidney beans, soaked overnight
  • Salt to taste
  • 4 tablespoons oil
  • 2 medium onions, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder
  • 1/2 cup tomato puree
  • 1 1/2 teaspoons garam masala powder
  • 1 tablespoon chopped fresh coriander leaves 

Method

  1. Drain kidney beans and wash in fresh water and put into a pressure cooker.
    Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
  2. Drain and reserve the cooking liquor.
    Heat oil in a non-stick pan. Add onions and sauté till light brown.
  3. Add ginger-garlic paste and sauté for 2 minutes.
    Add coriander powder, cumin powder and red chilli powder and mix well.
  4. Add tomato puree and mix again.
    Sauté for 3-4 minutes.
  5. Add kidney beans and mix well.
    Add 1 cup cooking liquor and salt and stir to mix.
  6. Mash the beans a bit and stir again.
    Add garam masala powder and mix and cook for 5-7 minutes.
  7. Garnish with coriander leaves and serve hot.

Nutrition Info

Calories1462 kcal
Carbohydrates176.4 gm
Protein48.2 gm
Fat62.8 gm
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