Restaurant Style Rajma Masala | Red Kidney Beans in Thick Gravy

Being a Punjabi, I have a strong bond with food. We punjabis live, fight and die for food in all sense. There are special dishes which have a deep connection with us, like Kaddhi Chawal, Butter Chicken, Dal Makhni, Langar wali daal, Rajma Chawal and the list goes on and on.  In some households its a ritual to make Rajma or Red Kidney beans every sunday. This rajma chawal is a very home style dish which I am yet to post on my blog .. I hope the lazy me posts it soon. However, in restaurants they serve Rajma Masala which is Rajma in thick gravy. It is best eaten with Laccha Parantha or Naan. It has an incredible taste which is a bit different than our regular style Rajma.

Since I have made this my husband has started demanding me to make this way more often. He loves its gravy and distinct texture and taste. If you are fond of restaurant style food then you must try this out. You will fall in love with this instantly. I have used Munshiyari Rajma for this but you can use any Rajma which boils rather quickly.

Directions:
1. In a bowl add Rajma or red kidney beans and also add Channa Dal also known as Split Bengal Gram.

2. Wash them thoroughly and soak them in water for 6-8 hours or overnight is best.

3. After soaking the beans and lentils add them to a pressure pan along with 3 cups water and salt. Close the pan with a lid and turn the flame on. Cook on high flame till the pressure has reached optimum or first whistle and then turn the flame on low and continue to cook for 20-25 minutes. Let it sit in its own pressure till steam releases. Then open the lid.

4. Check with finger, the beans should have a mashable consistency on smashing.  Take 1/4 cup of Beans and lentils and mash it and set aside. Reserve the liquid from the boiled rajma to be used later.

5. Place a wok on the stovetop and turn the flame on. Add oil or ghee and then add bay leaf, black cardamom and cloves. Let the the oil get infused with spices.

6. Add ginger garlic paste and saute on medium flame till the raw smell of garlic disappears. Then add chopped green chillies and onions. Saute the onions till they are soft and translucent.

7. Add tomato puree and cook for 2 minutes.

8. At this stage add, salt, turmeric powder and cumin powder.

9. Also add coriander powder and kashmiri red chili powder and mix everything well. Keep cooking and stirring till the masala leaves the oil.

10. Add Rajma and mashed rajma to the masala and mix everything well. Add reserved water from rajma and combine. Let the rajma come to a simmer. Cook it for 2-3 minutes till right consistency is reached. It should become slightly thickened gravy.

11. Add garam masala and garnish with coriander leaves.

12. Transfer it to a serving bowl and serve hot with Kulcha, Puri or Parantha.

If you are Rajma or Kidney Beans you can try Mexican Soup of Rajma or as they say it Sopa de Frijol in Spanish.

You can try other Restaurant Style Dishes: Restaurant Style Mughlai Shahi Paneer, Restaurant Style Malai Kofta in Air Fryer, Crispy Honey Chili Potatoes with Sesame Seeds, Kadhai Mushroom, Butter Chicken, Mushroom Do Pyaaza, Shahi Paneer, Dal Makhni.

[whohit]Rajmamasala[/whohit]

Restaurant Style Rajma Masala | Red Kidney Beans in Thick Gravy

2017-10-27 13:21:49

Serves 3

Restaurant Style Rajma Masala with thick Gravy is a favourite with everyone as it has an incredible texture and taste. If you are a Red Kidney Bean lover you should try this.

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Prep Time

15 min

Cook Time

25 min

Prep Time

15 min

Cook Time

25 min

Ingredients

1. 3/4 Cup Red kidney beans
2. 1.5 tbsp Chana dal Split and without skin black bengal gram
3. 1 Bay leaf
4. 4 Cloves
5. 2 Black cardamom or Moti Elaichi
6. 2 Medium Onions
7. 5 tsp Ginger Garlic Paste
8. 1/2 tsp Turmeric powder
9. 2.5 tsp Chilli powder
10. 2.5 tsp Coriander powder
11. 1/2 tsp Cumin powder
12. 1/2 tsp Garam masala
13. 1 Large Tomato
14. Few Sprigs Coriander leaves
15. Salt, to taste
16. Oil

Instructions

1. In a bowl add Rajma or red kidney beans and also add Channa Dal also known as Split Bengal Gram.
2. Wash them thoroughly and soak them in water for 6-8 hours or overnight is best.
3. After soaking the beans and lentils add them to a pressure pan along with 3 cups water and salt. Close the pan with a lid and turn the flame on. Cook on high flame till the pressure has reached optimum or first whistle and then turn the flame on low and continue to cook for 20-25 minutes. Let it sit in its own pressure till steam releases. Then open the lid.
4. Check with finger, the beans should have a mashable consistency on smashing. Take 1/4 cup of Beans and lentils and mash it and set aside. Reserve the liquid from the boiled rajma to be used later.
5. Place a wok on the stovetop and turn the flame on. Add oil and then add bay leaf, black cardamom and cloves. Let the the oil get infused with spices.
6. Add ginger garlic paste and saute on medium flame till the raw smell of garlic disappears. Then add chopped green chillies and onions. Saute the onions till they are soft and translucent.
7. Add tomato puree and cook for 2 minutes.
8. At this stage add, salt, turmeric powder and cumin powder.
9. Also add coriander powder and kashmiri red chili powder and mix everything well. Keep cooking and stirring till the masala leaves the oil.
10. Add Rajma and mashed rajma to the masala and mix everything well. Add reserved water from rajma and combine. Let the rajma come to a simmer. Cook it for 2-3 minutes till right consistency is reached. It should become slightly thickened gravy.
11. Add garam masala and garnish with coriander leaves.
12. Transfer it to a serving bowl and serve hot with Kulcha, Puri or Parantha.

See also  Shahi Paneer | Melting Cottage Cheese Cubes in Cashew Based Gravy

By Anshu Pande

Adapted from Marias Menu

Adapted from Marias Menu

The Secret Ingredient http://www.thesecretingredient.in/