Punjabi Rajma Masala Recipe
Rajma Masala Recipe - An Outlook:
Rajma masala recipe is an exotic dish that originated from the Indian subcontinent which its known for its rich flavor and alluring aroma.
Rajma Masala recipe is a classic dish in North India and from there it slowly spread to other parts of the country too. It is famous in Punjab, Himachal Pradesh and Orissa. It is one of the amazing dishes that North Indian cuisine has to offer. With its unique flavor and zingy spices, it has crossed the national borders and has become a global phenomenon.
The rajma masala recipe is a vegan gravy made of red kidney beans mixed up with spicy Indian condiments with onions and tomatoes as base. It goes well with roti and rice and it is popularly called as `Rajma Roti chawal` in the North, and it is one of the favourite dishes of the North Indians. People would just love to have this rajma masala for rotis, fulkas, parathas and it is simply irresistible when accompanied with steaming hot basmathi rice. Moreover, it is also used for making salads and it serves as the best protein supplement for people who are in the weight loss regime. Undoubtedly, rajma masala recipe is a rich protein punch doused in aromatic Indian spices which is obviously a day to day comfort food for most of the North Indians.
Apart from being a protein rich legume, rajma is also low in fat and cholesterol-free and therefore helps in shedding a few kilos with ease. The fiber content present in rajma regulates the blood sugar levels and it is also rich in minerals like iron, Potassium and magnesium. The zinc present in rajma, builds the overall immunity of the body and restores glowing skin and prevents night-blindness too. Moreover, it controls the blood pressure as it supplies a steady input of potassium. It is also rich in calcium and gives you more energy. The soluble fiber present in rajma satiates your hunger for a longer time thereby prevents you from binge-eating and therefore it can be taken as a one pot meal after a heavy work-out.
Let us see the method of preparing the power packed protein punch rajma masala recipe easily within minutes at home with certain aromatic Indian condiments and masalas.
Ingredients Required To Make Rajma Masala Recipe
How To Make Rajma Masala Recipe
To make rajma masala recipe, Soak rajma and urad dhal over night or at least for eight hours approximately.
Pressure cook the rajma for four to five whistles until it becomes soft
Heat oil in a wok and saute the jeera seeds, grated ginger and minced garlic.
Tip in a pinch of asafoetida and two green chilies and stir in.
Toss over the onions and stir until translucent and drop in the diced tomatoes and let them soften.
Now add the Kashmiri red chili powder, rajma masala along with the required salt and with one or two pinches of turmeric.
Stir in and pop the lid on. Let it cook for a while.
After two minutes, just open the lid and add in the cooked rajma and stir everything well while adding two to three cups of water.
Close the lid on and let it cook in high medium flame for about ten minutes approximately
When it turns aromatic, open the lid and tip in a spoon of amchur powder and give a good stir.
Finally, give a nice mash with a ladle th to get a soft mushy gravy and wait until you get the desired consistency.
At last, garnish it with a dollop of butter and scatter over some lush green coriander leaves.
Serve this delicious gravy hot with Basmathi rice or roti, with onion rings and raitha accompanied by a sizzling masala chai.
Some Tips And Tricks To Make Rajma Masala Recipe :
- It is mandatory that Rajma should be soaked for a minimum of eight hours to remove the toxins from them and it should not be under cooked also. Moreover, it should be not be cooked at a temperature less than 100 degrees to avoid gastric problems. So be mindful of these points when you cook rajma.
- We add some urad dhal with the rajma while soaking in order to get a thick and mushy consistency at the final stage.
- If you want it to be still more thicker mash a hand full of boiled rajma with a masher and add it to the gravy.
- You get rajma masala powder and amchur powder in all grocery shops from all popular brands.
- In case, if you feel five whistles are not sufficient for it to get softer, just let it cook for two or three more whistles.
- Rajma goes amazingly well with jeera rice and masala papad and best suited dish for a lunch box.
Ingredients
Directions
To make rajma masala recipe, Soak rajma and urad dhal over night or at least for eight hours approximately.
Pressure cook the rajma for four to five whistles until it becomes soft
Heat oil in a wok and saute the jeera seeds, grated ginger and minced garlic.
Tip in a pinch of asafoetida and two green chilies and stir in.
Toss over the onions and stir until translucent and drop in the diced tomatoes and let them soften.
Now add the Kashmiri red chili powder, rajma masala along with the required salt and with one or two pinches of turmeric.
Stir in and pop the lid on. Let it cook for a while.
After two minutes, just open the lid and add in the cooked rajma and stir everything well while adding two to three cups of water.
Close the lid on and let it cook in high medium flame for about ten minutes approximately
When it turns aromatic, open the lid and tip in a spoon of amchur powder and give a good stir.
Finally, give a nice mash with a ladle th to get a soft mushy gravy and wait until you get the desired consistency.
At last, garnish it with a dollop of butter and scatter over some lush green coriander leaves.
Serve this delicious gravy hot with Basmathi rice or roti, with onion rings and raitha accompanied by a sizzling masala chai.
