This makes a one dish meal, when the Rajma Masala is served along with steamed hot rice where the wonderful flavours of the rajma comes out when chewed along with rice. Rajma Masala popularly known as Rajma Chawal is considered as a comfort food in a Punjabi home. Stir in the chopped coriander leaves and serve hot. The Punjabi Rajma Masala also known as the North Indian Red Kidney Beans Curry is a very famous recipe from the North India. Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. This happens when your rajma bean has aged and hence takes a longer time to cook. If you find the rajma is still firm, you need to cook it for a little longer. If you press the rajma between your fingers it will get mashed easily. The rajma should be now cooked completely. Once the pressure has released, open the cooker. The rajma will continue to cook in the pressure cooker as long as there is pressure inside. Once done, turn off the heat and allow the pressure cooker to rest and release its pressure naturally. There should enough water such that the water level is at least 2 inches above the rajma.Ĭover the pressure cooker, place the weight on and cook on medium heat for about 40 minutes. Once soft, add the soaked rajma along with its water. Saute for another couple of minutes until the tomatoes become soft and mushy. Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste.
Heat a teaspoon of oil on medium heat in the pressure cooker pan add the onion, and ginger and saute for 3 to 4 minutes until the onions soften turn light golden colour. To begin making the Rajma Masala Recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours.
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How to make Punjabi Rajma Masala Recipe - Rajma Chawal/Spiced Red Kidney Beans Curry