Punjabi Rajma Masala

Method

1. 1

   Add Rajma and water in a bowl and soak the Rajma for 8 hours to overnight.

   Rajma

2. 2

   Drain the soaked rajma and wash it once more with fresh water. Pressure cook the washed rajma with 5 cups of water, bay leaf, cinnamon stick and salt for 10 whistles. Once the pressure settles, keep the cooked rajma with the water in which it had been cooking aside.

   WaterBay LeavesCinnamonSalt

3. 3

   Blend onions in a mixer grinder to make onion paste.

   Onion

4. 4

   Blend the tomatoes in a mixer grinder to make tomato puree.

   Tomato

5. 5

   Heat 3 tbsp of ghee in a pan, add dried red chilli, cloves, cardamom, cumin seeds and black peppercorns and saute for a minute. Add onion paste and saute until they turn into light brown colour.

   GheeDry Red ChilliClovesBlack PeppercornsGreen CardamomCumin

6. 6

   Add chopped green chillies. Add the ginger-garlic paste and saute for a couple of minutes.

   Green ChilliGinger Garlic Paste

7. 7

   Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt and cook for 2 minutes.

   Coriander PowderCumin PowderTurmeric PowderRed Chilli PowderSalt

8. 8

   Add the tomato puree and continue cooking for 5 mins or until the oil separates from the masala.

9. 9

   Add cooked Rajma with the water in which it has been cooking. Add garam masala powder, Kasuri methi and coriander leaves and cook for 10 mins or until the gravy reaches the desired consistency.

   Garam Masala PowderKasuri MethiCoriander Leaves

10. 10

    Remove from the heat, and serve hot with steamed rice or chapati.