Punjabi Rajma
Motherland
2
15 minutes
1 hours 15 minutes
Indian
Rajma Chawal is one of North India's most beloved comfort foods. Slow-cooked kidney beans simmered in a rich tomato and onion gravy, served over fluffy rice. It's the kind of meal families gather around on a lazy Sunday afternoon, hearty, nourishing and deeply satisfying.
Ingredients
Red Kidney Beans 2 cups
Salt To your taste
Oil ( Ghee, Olive, Avacado or Vegetable) 2 tbsp
Bay Leaves 2
Cinnamon 1 Stick
Black Cardamoms 2
Red Onion Finely Chopped 1 midium size
Ginger-Garlic Paste 1 tbsp
Tomatoes Chopped 2 medium size
Coriander Powder 1.5 tsp
Cumin Powder .5 tsp
Kashmiri Red Chili Powder .5 tsp
Fennel Powder .5 tsp
Turmeric Powder .5 tsp
Garam Masala 1.5 tbsp
Kasuri Methi 1 tbsp
Butter or Cream 1 tsp
Directions
Begin by rinsing and soaking 2 cups of the beans in the water preferably overnight but if you forget like us, at leat 5 to 6 hours on the day before cooking. The beans will expand and soften a bit.
While the rajma is cooking, prepare the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add bay leaf, black cardamom and cinnamon, and fry until aromatic, about 2 minutes. Add finely grated large onion and cook until the moisture evaporates, and the onions turn light golden brown, about 7 to 8 minutes.
While the rajma is cooking, prepare the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add bay leaf, black cardamom and cinnamon, and fry until aromatic, about 2 minutes. Add finely grated large onion and cook until the moisture evaporates, and the onions turn light golden brown, about 7 to 8 minutes.
Add 1 & 1/2 teaspoons of ginger-garlic paste and cook for an additional 1 to 2 minutes.
Stir in 2 medium pureed tomatoes and cook for 5 to 6 minutes until the tomatoes are soft and well-cooked.
Add the spices to the pan, coriander, cumin, Kashmiri red chili (or regular chili powder for more heat), fennel powder, turmeric, and salt. Cook the spices for 1 to 2 minutes until fragrant.
Transfer the beans to to the pan with masala. Combine well and simmer it over low-medium heat for 15 minutes. Add water for desired consistency.
Add garam masala and salt to adjust the seasoning. Additionally you can also add kasuri methi and cilantro. For extra meassure add some butter before serving.
