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Punjabi Rajma Masala

Punjabi Rajma Masala

Cooking Time

Preparation Time : 480

Cook Time : 30

Total Time : 510


Serves 4

  • Kidney Beans soaked overnight -1 cup

  • Onion -2 medium

  • Tomato-2

  • Coriander leaves chopped -1tbsp

  • Ginger-garlic Paste-2 tbsp

  • Cumin Seeds -1tbsp

  • Coriander Powder -2tbsp

  • Red Chilli Powder -1tbsp

  • Turmeric Powder -1/2 tbsp

  • Rajma Masala -1tbsp

  • Garam Masala Powder -1tbsp

  • Salt to taste

  • Cooking Oil


  • 01

    Soak the kidney beans overnight, drain it and wash it in fresh water and put it into a pressure cooker. Add 5 cups of water, salt in it and cook it till 4-5 whistles are given out and then switch off the flame. Cool it and then drain it and reserve the cooking liquor.

  • 02

    Chop the onions and coriander leaves, puree the tomatoes by grinding it in a mixer grinder. Grind 5-6 cloves of garlic along with 1 inch of ginger in a mixer grinder by using some water.

  • 03

    Heat oil in a kadhai, add cumin seeds into it, saute it and then add chopped onions into it and saute till light brown.

  • 04

    Then add ginger-garlic paste into it, saute it for 2 minutes and then add turmeric powder, red chilli powder, coriander powder and rajma masala into it, mix it and cook the masalas on low-medium flame .

  • 05

    Then add tomato puree into it, mix it and saute it for 3-4 minutes. Then add kidney beans into it, mix it well and then add 1 cup of cooking liquor and salt to it, stir it to mix and cover it with a lid.

  • 06

    Give it a boil and mash the beans a bit and stir again, add garam masala powder and chopped coriander leaves into it, mix it and cook it for 5 more minutes and then switch off the flame and serve it hot.



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