Wednesday 27 May 2015

Rajma Masala

Rajma is an all-time favorite dish in Punjabi household. Rajma is made with onion & tomato based gravy and is mildly spiced. Below is my way of cooking simple Rajma Masala, very easy & tasty recipe. Rajma Masala taste best with Jeera rice or plain steamed basamati rice.


200 gm red rajma (soaked overnight)
4 tablespoon pomegranate juice
1/2 cup refined oil
1 tablespoon butter
1 tablespoon salt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
2 tablespoon curd
1/2 bowl chopped onion
1/2 bowl chopped tomato
2 tablespoon tomato paste
2 tablespoon onion paste
1 teaspoon cumin seeds
2 bay leaves
1 red chili whole
2 green & black cardamon

1.       Clean rajma with water  and keep in the presser cooker
2.       Add  ½ cup water , pomegranate juice , ½ tablespoon salt, ½ teaspoon turmeric powder , ½ teaspoon ginger – garlic paste and ½ teaspoon garma masala powder and whole garam masala
3.       Put it on high flame with pressure vent – boil it till, it gives 2 to 3  whistles
4.       After it has boiled, it will become very soft
5.       Heat refined oil in the open pan add cumin seeds, whole red chili and chopped onion and fry till light brown
6.       After it has become light brown, add tomato paste, onion paste, curd, ginger and garlic paste, salt, cumin powder, garam masala powder
7.       Fry for another 15 to 20 min till golden brown
8.       Add boiled rajma in to the masala keep in to the low flame for another 10-15 minutes
9.       After it has mix and cooked properly add  1 Table spoon ghee/ Butter  and keep on light flame for 1-2 minutes and  cover it
10.   Serve Rajma Masala with Jeera Rice


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