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Sunday, 28 October 2012

Punjabi Rajma Masala Curry (Raseela) | Indian Style Kidney Beans

This is the basic recipe for Rajma Raseela made Punjabi Style.
During winter Rajma Masala Curry is something everyone in Punjab and other Nothern States enjoys eating along with rice.It keeps them warm and is also the perfect comfort food.
Nothing beats a nice bowl of Rajma Chawal for most Punjabis.

You may add more spices to your liking,but then this is how i make it.

You need
1 cup Rajma
1 tsp turmeric powder
1 bay leaf

2 tsp fresh garam masala
1 tsp cumin seeds
Crushed ginger/garlic and green chili paste
1 onion grated
1 tomato chopped then lightly crushed with a fork
2 tsp roasted cumin powder
1 tsp kashmiri chili powder
Ginger Juliens for garnish
salt to taste

* Start by soaking the Rajma (kidney beans) overnight.
Then pressure cook it the next day adding salt,1 pinch turmeric and the bay leaf.
Just 2 whistles not more as we will cook it once again after adding the masala paste.

 * In another pan add ghee or butter and add in cumin seeds along with ginger/garlic green chili paste.
Saute for 1 min.

 * Now add in the grated onion and 1 heaped tsp of garam masala powder and other spices.Cook till pink.

 * Add in chopped tomatoes and cook the masalas till the oil is seperated

 * Add this to the pressure cooked rajma and give it another whistle.The masala paste gets well mixed into the rajma by doing it this way.

 * Now you may add in chopped coriander leaves and mix again (optional)

 * Garnish with ginger juliens and serve hot with rice or rotis.


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