Wednesday, May 25, 2016

Punjabi Rajma masala

A dish that I have made several times to get that actual taste by trying and testing so many different recipes out on the net! However, I finally ended up learning the secret behind the taste of this dish from a friends cook who is from Punjab! Believe me, there are several recipes out there which all say but mostly the same about doing the onion tomato base for this! However, it's done differently by the home makers in Punjab I believe😀 so let's jump straight into the recipe


1 cup rajma
1 large onion
1 large tomato
1 tsp ginger garlic paste
1-2 green chilies
1 tsp Punjabi garam masala
1/2 tsp chilli powder(optional)
1 tsp Kasturi methi
1 tbsp butter
Salt to taste
Coriander leaves for garnish

Soaking time: 8 hrs
Prep time: 20 mins
Cook time: 40 mins( incld boiling rajma)


- Soak the rajma for 8 hrs or over night. The skin will begin to shrink and rajma becomes lighter in color as it soaks.
- in a pressure cooker, add the rajma, water to cover the rajma, salt and pressure cook for 6 whistles and simmer for 5 mins. Roughly about 20 mins should do.
- allow the steam to escape, drain the rajma and "store the water in which the rajma cooked!" Do not discard this water.

- meanwhile, chop the onion, tomatoes and green chilies. Keep little onion aside for later.
- sauté the chilies and onions in a tsp of oil, then add the tomatoes and little bit of salt.if u are using fresh ginger and garlic , sauté them along with the onions.

- allow this to cool. Upon cooling, grind this (along with the ginger garlic paste) into a smooth paste.
- in a pan, heat the butter, once melted, sauté the little bit of onion and add the ground paste and allow to cook until the fat separates.To this add the chilli powder while the paste is cooking.

- now add the cooked rajma and mix with the masala. 
- as per the required consistency slowly add the stored water while stirring to check the needed consistency. 
- add the garam masala and crush the Kasturi methi between your palms and sprinkle on top. 
- bring it to a boil a remove from heat.

- garnish with coriander leaves and serve with Pulav, jeera rice or roti!


- remember to store the water in which the rajma gets cooked. This water brings color to the dish. 
- also the rajma is cooked with salt and the water also has salt. So, if you add additional salt, be careful not to get it too salty!
- adjust spice levels as per your taste.


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