Rajma masala recipe / Rajma chawal

Rajma which is known as Red kidney beans is basically a north Indian cuisine, Rajma is very popular & authentic Punjabi gravy  which is enjoyed with plain rice or chapattis or parathas, basically a main course, which is filling & nutritious & turns out excellent when cooked in tomato pulp with the spices..here is my RAJMA MASALA recipe take a look at it.... 

PREPARATION TIME: 40- 45 MINUTES.

                                        SERVES: 3-4 PERSONS.

INGREDIENTS:

1 cup Rajma

1 tsp cumin seeds

3-4 whole black pepper

½ tsp garam masala powder

1 finely chopped onions

3- 4 large tomatoes, peeled and chopped

1 tbsp ginger garlic paste

Coriander leaves for garnishing

½ tsp coriander powder

1 ½ tsp red chilli powder

Pinch of turmeric powder

1-2 green chillies finely chopped 

Salt to taste

Oil.   

METHOD:

• Soak Rajma  ( red kidney beans ) in an ample of water for 8- 1o hours ( preferably over night).
• In a pressure cooker add oil, once oil is heated put  whole black pepper, green chillies & onions, fry till onion becomes golden brown in colour, 
• Add ginger garlic paste,& fry it till raw smell disappears. Now add salt, turmeric powder, coriander powder, red chilli powder & sauté for a while.
•  Now add tomatoes & stir, cover & cook until tomatoes gets mashed, stir at intervals.
• Drain the excess water from the pre-soaked Rajma & add to the gravy, sauté for a minute & close the lid of the pressure cooker by adding  2 cups of water. Cook till its completely done.
• Once Rajma is done, add cumin powder ( roast & crush cumin seeds into powder)& garam masala powder, simmer till required gravy ( preferably thick gravy),garnish with coriander leaves.
• Serve with a rice, paratha or chapattis.

NOTE:

1. If you want you can add whole garam masala like cloves, bay leaf, black pepper, cardamom  & cinnamon.
2. Cooking time for Rajma depends on the quality of Rajma , don’t buy dark color, it takes long time to cook .
3. If Rajma is pre soaked overnight, it won’t take too long to be done completely other than those soaked for 2-3 hours.
4. If you want you can grind tomatoes into paste or grate them, so that if tomatoes aren't mashed properly they do not float in the gravy.
5. If want you can add ½ tsp amchur powder for that extra flavor to give that Punjabi touch. 
6. I sometimes add small red rajma, but its your choice if you want to add big or small red ones, either of them , totally depends on you .
7. Increase or decrease red chilly powder as per your preferences