Rajma masala or Rajma curry or Uunjabi Rajma Recipe is very popular North Indian or Punjabi curry recipe made with kidney beans and spices. The combination of rajma and chawal which is also known as rajma chawal is the staple food of many north Indians. It forms a semi-thick gravy which can also be served with jeera rice or even you can serve with roti or chapati. I prefer to make rajama masal or rajma curry in lunch. But you can make it lunch or dinner both because it is perfect option for lunch or dinner.
But today I am going to tell the my experimental recipe of Rajma do Pyaja it is totally different form Rajma curry. It is very easy to make without tomato just onion and garlic and some whole garam masalas. It is mouth-watering dish like rajma curry but different in taste and serve with jeera rice.
Preparation time- 10 min
Cooking time- 20 min
Type- curry
Serve- 4 person
1 cup of rajma (red /white) overnight soaked
1 bay leaf
3-4 whole red chilli
½ tspn whole black paper
2-3 green cardamom
½ tspn whole jeera
1 inch cinnamon
3-4 cloves
½ tspn ginger paste
8- 10 garlic cloves
2-3 medium size onion roughly chopped
2 tbsp. oil
½ tspn turmeric powder
1 tspn Kashmiri lal mirch
½ tspn dhaniya powder
½ tspn garam masala powder
Salt as per taste
Chopped coriander leaves for garnishing
Methaod-
Take a pressure cooker add overnight soaked rajma and salt cook 3-4 whistle and keep aside.
Take a kadahi heat 2 tbspn oil add bay leaf, green cardamom, chilli, black paper, cloves, cinnamon sauté for 10 sec.
Now add chopped onion garlic cloves and sauté until onion turns golden brown.
Now add dhaniya powder, red chilli powder, haldi, salt and add some water mix masala properly and cook 6-7 min or until the oil is separated.
After that add boiled rajma and mix well.
Add 1 cup of water or your required consistency and add garam masala mix well.
Cover and cook until the curry thickness.
Rajma is ready garnish with coriander leaves and serve hot with jeera rice.
