Rajma Masala

 "I come from a family where gravy is considered a beverage." - Erma Bombeck.

All the talk about Punjabi food in the last post got me hungry. Today's recipe is something I do not really make often but should. Chole is a common sight at my table, but Rajma not so much. That is because, my curry never measured up to the curry that I have in my head - my Maami's Rajma curry.
Due to my whimsical ingredient list, there have been times when I have ended up with a better curry, but do not have the recipe to repeat it. True story - happens with me all the time.


Finally, I have one today that I do not want to lose. Why, you ask?
Well , I hold myself to high standards ( ahem...ahem) when it comes to my cooking. In spite of the compliments ( In the mood for some self praise - let it go - doesn't happen often), I always think there is something missing in the dish - too much spices, over cooked, under baked - you get the idea. If not anything, then maybe a bit more salt or a bit less. I am never satisfied with what I have created. While we are here, I should also admit this. There have been times when no one liked the dish and I thought it was exemplary. Well, with that kind of feedback, sadly the dish never gets made again. But then this curry was destined for greater heights - Husband loved it and I did too. Well, if you know us - that's an event worthy of a celebration. Multiple instances of "nice curry" from Him ( Yes, I capitalize the H - Says all that I want to say, without saying it), is a bit too much for my culinary skills.

So, here is the recipe. Perfect for a lazy weekend lunch.

Ingredients :

Rajma ( Red kidney Beans ) - 1.5 Cups - Washed and soaked overnight.

Oil - 2 Tbsp
Onions - 2 - finely chopped
Ginger Garlic paste - 1.5 Tbsp
Tomato - 4 tomatoes - pureed
Bay Leaves - 2
Green Cardamoms - 4
Black Cardamoms - 2
Cinnamon stick - 2 - One inch each
Turmeric Powder - 1/2 tsp
Cumin - coriander powder - 1 tsp
Channa Masala powder  - 1 Tbsp ( Or use Rajma Masala powder if available)
Red Chilli Powder - 1/2 tsp ( Adjust as per your spice levels)
Salt to taste

For the final touches :

Ghee - 1 Tbsp
Ginger - julienned - 1 inch piece
Kasuri Methi - 1/2 tsp - Crushed
Green chillies - 2 - slit long
Punjabi Garam Masala - 1/2 tsp

Method :

1. Pressure cook the Rajma with enough water and salt. Pressure cook on high for 3 whistles, then turn the flame to a  medium simmer and continue cooking for another 15 minutes.

2. Once the pressure settles, check if the beans are cooked. Keep aside.

3. In a deep pan, heat the oil. Add the bay leaves, both cardamoms, cinnamon stick and sauté for a minute.

4. Add the chopped onions and a bit of salt. Sauté till the onions sweat and change color. Now, add the ginger garlic paste and cook till the raw smell cooks off.

5. Now, add the tomato puree and mix well. Cover and cook this on medium flame.

6. Once the tomatoes are cooked, its time to add all the spice powders -  Turmeric , Cumin - Coriander powder, red chili powder, Channa masala powder. Mix well.

7. Cook till the masala is cooked. Add the cooked Rajma along with the water that is left when it was pressure cooked. Mix well. Check for salt and add if needed. Add 1/2 cup or 1 Cup of water ( Warm recommended)  according to the consistency you like. 

8. Cover and cook for approximately 20 minutes on medium heat till the curry thickens. 

9. In another pan, heat Ghee. Add the ginger slices and green chilies and sauté for a minute. Switch off flame and transfer the contents to the curry. 

10. Add the chopped coriander leaves, crushed Kasuri methi and the Garam Masala and stir well. Allow it to cook for a minute. Turn off flame. Serve hot with rice or roti. 

Recipe Source : From here.