Contents
- 1 Follow this recipe to make delicious Punjabi – Dhaba Style Rajma Masala (Red Kidney Bean)! 😋
- 2 🛒 Ingredients for Punjabi Rajma Masala
- 3 Here are 10 Frequently Asked Questions (FAQs) about Punjabi Rajma Masala Recipe
- 3.1 Is it necessary to soak rajma before cooking? 🌊
- 3.2 What should I do if rajma is not soft after cooking? ⏳
- 3.3 Which oil is best for making Rajma Masala? 🛢️
- 3.4 Can I make rajma without tomatoes? 🍅
- 3.5 How can I make Rajma Masala more flavorful? 🤤
- 3.6 Can I cook rajma without a pressure cooker? 🍲
- 3.7 How long should I pressure cook rajma? ⏰
- 3.8 Can I replace the cream with something else? 🥛
- 3.9 Is it possible to make Rajma Masala without onion and garlic? 🧄🚫
- 3.10 What can I serve with Rajma Masala? 🍽️
Follow this recipe to make delicious Punjabi – Dhaba Style Rajma Masala (Red Kidney Bean)! 😋
🛒 Ingredients for Punjabi Rajma Masala
🍅 3 tomatoes (cut and ground)
🧄 6 to 8 garlic cloves
🔥 7 to 8 pieces of ginger
🌿 1/2 teaspoon aniseed
🧂 1 teaspoon Maggi Magic Masala
🔥 1 teaspoon garam masala powder
🌶️ 1/2 teaspoon red chilli powder
🟡 1/2 teaspoon turmeric powder
🍃 1 teaspoon Kasuri Methi
🧈 1 teaspoon butter
🧂 1 teaspoon salt
🥭 1/2 teaspoon chaat masala
🥛 2 tablespoons cream
🧅 3 onions (finely powdered)
🍂 Some cinnamon
🌿 2 bay leaves
🥣 1 1/2 bowl rajma (soaked for 6 hours)
🥄 1/2 teaspoon coriander powder
👩🍳 Cooking Instructions
1. Heat oil in a pressure cooker, add cinnamon & bay leaves on a medium flame, then add onions and sauté until golden brown. 🥄
2. Now add coriander powder, turmeric, salt, chilli powder, and other powdered spices. Fry well until aromatic. 🧂
3. Add tomato puree and cook until the oil separates. 🍅
4. Now add soaked rajma, close the pressure cooker, and cook for 4 whistles. Then let it cook for another 3 minutes on medium heat. 🥘
5. Add hot water as needed and mix in Kasuri Methi & fresh coriander leaves for enhanced flavour. 💧
6. Your hot & tasty Punjabi Dhaba Style Rajma Masala is ready! Serve it with steamed rice or roti and enjoy! 🍽️😋
Here are 10 Frequently Asked Questions (FAQs) about Punjabi Rajma Masala Recipe
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Is it necessary to soak rajma before cooking? 🌊
Yes, soaking rajma for at least 6-8 hours helps it cook faster and makes it easier to digest.
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What should I do if rajma is not soft after cooking? ⏳
You can add a pinch of baking soda while cooking to help soften the beans.
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Which oil is best for making Rajma Masala? 🛢️
You can use mustard oil, ghee, or refined oil. Adding butter or ghee enhances the flavour.
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Can I make rajma without tomatoes? 🍅
Yes! You can substitute tomatoes with curd or tamarind paste for a tangy flavour.
-
How can I make Rajma Masala more flavorful? 🤤
Adding Kasuri Methi, butter, and cream makes the dish richer and tastier.
-
Can I cook rajma without a pressure cooker? 🍲
Yes, but it will take much longer. If using a pot, you may need to simmer for 1.5 to 2 hours until soft.
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How long should I pressure cook rajma? ⏰
Usually, 4 whistles on high heat, followed by 3 minutes on medium heat, is sufficient.
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Can I replace the cream with something else? 🥛
Yes, you can use milk, yoghurt, or coconut milk as a substitute for cream.
-
Is it possible to make Rajma Masala without onion and garlic? 🧄🚫
Yes, you can skip onion and garlic. Use Hing (asafoetida) and ginger for extra flavour.
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What can I serve with Rajma Masala? 🍽️
Rajma-Chawal (Rajma Rice) is a classic combination, but it also tastes great with roti, paratha, or naan. 😋
