Punjabi Rajma Masala
Pure Veg📍North India🍽️Lunch & Dinner⏱️35 mins⚡Medium👥Serves 4Vegetarian
Ingredients for Punjabi Rajma Masala
Complete culinary measure (9 items) · Scale servings or deselect pantry items in the cart panel
1
Chitra Rajma (Kidney Beans)
1.5 cups (300 g)
2
Onions (Finely chopped)
2 large
3
Tomato Puree
1.5 cups (300 g)
4
Ginger Garlic Paste
2 tbsp
5
Rajma Masala / Garam Masala
1.5 tbsp
6
Coriander & Cumin Powder
1 tbsp each
7
Cooking Oil / Ghee
3 tbsp
8
Fresh Coriander
1/2 cup
9
Salt
1 tsp
Soak Chitra rajma overnight in water. Pressure cook with salt and whole spices for 6-7 whistles until completely soft.
Step-by-Step Instructions
1
Soak Chitra rajma overnight in water. Pressure cook with salt and whole spices for 6-7 whistles until completely soft.
2
Heat ghee/oil in a kadai, sauté finely chopped onions until deep golden brown.
3
Add ginger-garlic paste and fresh tomato puree; cook until oil separates.
4
Add rajma masala, coriander powder, cumin powder, and turmeric; bhuno on medium heat for 3 minutes.
5
Add cooked rajma with its cooking water, mash a few beans to thicken gravy, and simmer on low heat for 20 minutes.
6
Finish with garam masala and fresh coriander; serve with steaming Basmati chawal.
Video Tutorial
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Servings
4
Ingredients
9/9
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Chitra Rajma (Kidney Beans)
1.5 cups (300 g)
Onions (Finely chopped)
2 large
Tomato Puree
1.5 cups (300 g)
Ginger Garlic Paste
2 tbsp
Rajma Masala / Garam Masala
1.5 tbsp
Coriander & Cumin Powder
1 tbsp each
Cooking Oil / Ghee
3 tbsp
Fresh Coriander
0.5 cup
Salt
1 tsp
·
9 items · estimated total~₹525
Servings
4
9/9 items selected
~₹525