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Rajma Phulka

Rajma Masala

Rajma Masala is a Punjabi curry very popular in Northern part of India.
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Prep Time 6 hours 10 minutes
Cook Time 40 minutes
Total Time 6 hours 50 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 215 kcal

Equipment

  • Bowl
  • Pressure Cooker
  • Mixer Grinder
  • Pan
  • Spatula
  • Measuring Spoons

Ingredients
  

  • 250 grams Rajma
  • 1 number Star Anise
  • 2 inch Cinnamon
  • 5 number Black Pepper
  • 2 number Big cardamom
  • 5 number Clove
  • 2 number Bay leaf
  • 2 number Tomato Chopped
  • 2 number Onion Chopped
  • 1 inch Ginger
  • 15 number Curry leaves
  • 2 tbsp Oil
  • 50 grams Butter
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Chole Masala Powder
  • 1½ tsp Corriander powder
  • 1 tsp Salt As per taste
  • ½ tsp Kasuri Methi
  • ½ cup Corriander Leaves Chopped

Instructions
 

  • Take a bowl and soak Rajma in water for 5-6 hours.
    250 grams Rajma
  • Transfer the soaked Rajma to a pressure cooker. Add water only till the level of Rajma. add Star Anise, Cinnamon, Black pepper, Big Cardamom, Clove, Bay leaf. Close the lid and pressure cook for 1 whistle on high flame and 6 whistles on low flame.
    1 number Star Anise, 2 inch Cinnamon, 5 number Black Pepper, 2 number Big cardamom, 5 number Clove, 2 number Bay leaf
  • Take ginger and curry leaves in a mixer grinder. Grind it to a paste.
    1 inch Ginger, 15 number Curry leaves
  • Take a Pan, add oil and butter and heat till the butter melts. Add cumin seeds, ginger and curry leave paste and onion. Roast till the colour of the onion turns light pink.
    2 tbsp Oil, 50 grams Butter, 1 tsp Cumin Seeds, 2 number Onion
  • add red chilli powder, turmeric powder, Chole masala Powder, Corriander Powder and salt. Stir for a minute on a low flame.
    1 tsp Red Chilli Powder, ½ tsp Turmeric Powder, 1 tsp Chole Masala Powder, 1½ tsp Corriander powder, 1 tsp Salt
  • add tomatoes, stir and heat on a medium to high flame until the oil gets separated.
    2 number Tomato
  • add pressure cooked Rajma with all the masalas added to it. Mix thoroughly and press Rajma with a spatula so that the water gets a gravy texture.
  • Close the lid and cook for 10 minutes stirring in between so that nothing sticks at the bottom of the pan.
  • add Kasuri Methi and Corriander leaves. Turn off the flame and mix them in the curry. Rajma Masala is ready.
    ½ tsp Kasuri Methi, ½ cup Corriander Leaves

Video

Notes

Rajma curry can be served with Rice or Phulka or Roti. 
Butter on the top of the serving gives a delicious look as well as taste. Onion and lemon along with it are preferred.
Keyword Rajma, Rajma Curry, Rajma Masala, Rajma Masala Curry