In many North Indian homes, rajma masala is eaten with chawal, making it a popular dish combination (rice). To enjoy this delectable dish, simply add some onion and lemon wedges to the side.
Since they are the primary source of fiber and protein, we Indians consume a lot of beans on a regular basis. Some of the most popular beans used in curries include red kidney beans, black eyed peas, skinless lentils, and chickpeas.
Some of the well-known curries from North Indian cuisine are chole, dal makhani, chana masala, and rajma masala. These are always available on restaurant menus, and many North Indian families regularly prepare them as well.
- ¾ cup Rajma
- 2 tablespoons Oil
- 1 teaspoon Cumin
- 1 Bay leaf
- 2 Cardamom Pods
- 2 Cloves
- 2 Onions grated
- 1 tablespoon Ginger Garlic Paste
- 3 Tomatoes pureed
- 1 teaspoon Chilli Powder
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 ½ teaspoon Salt
- 3 cups Water divided
- 1 tablespoon Ghee
- 1 teaspoon Cumin
- 1 tablespoon julienned Ginger
- 1 teaspoon chopped Garlic
- 1 teaspoon Kasuri Methi
- ½ teaspoon Garam Masala
- 2 tablespoons chopped Coriander
- Overnight soak the rajma.
- After draining the soaking water, add the rajma to the pressure cooker along with 2 cups of water. Cook for 5-6 whistles, or roughly 30–35 minutes, on medium heat. While you prepare the gravy, let the pressure gradually release.
- Cloves, cardamom, bay leaf, and oil are added to a kadhai as it is heating. When the cumin seeds begin to crackle, add the grated onions. Add the ginger garlic paste after cooking for two to three minutes. On a low burner, cook this combination for 10 to 12 minutes, or until the onions soften and turn golden brown.
- Add salt, turmeric, tomato puree, coriander, chili, and coriander powders. For a few minutes, saute this on high heat. Then, turn the heat down, cover the pan partially, and cook it for 8 to 10 minutes, or until the oil begins to splash on the sides and top.
- Add one cup of water, the cooked rajma, and the cooking liquid to the pan. When the gravy has thickened, stir well and boil slowly for at least 10 minutes.
- Heat ghee and add cumin, ginger, and garlic to make the tempering. Add garam masala and Kasuri methi after sautéing for a few seconds. When the flame has been out, pour this over the hot rajma.
- Serve it hot with steaming rice and fresh coriander on top.