👁️ K ❤️ K
Restaurant-Style Rajma Masala with Prayosha Meera Khushbudar Masala
Ingredients
- 250 g rajma (kidney beans), soaked overnight and boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ tsp Prayosha Meera Turmeric Powder
- 1 tsp Prayosha Meera Red Chilli Powder
- 1–2 tsp Prayosha Meera Khushbudar Masala
- 1 tsp Prayosha Meera Coriander Powder
- 1 tsp ginger-garlic paste
- 2 cups onion paste
- 2 cups tomato paste
Step by Step Guide
- Wash the rajma thoroughly and soak it in enough water for 5–6 hours or overnight.
- Drain the water, add fresh water and salt, then pressure cook for 5–6 whistles until the rajma becomes soft and tender.
- Heat 1 tbsp oil in a pan and add 1 tsp cumin seeds.
- Once they start to crackle, add 2 cups of onion paste and 1 tsp of ginger-garlic paste.
- Sauté until the onions turn golden and the oil begins to separate.
- Add 2 cups tomato paste, ½ tsp Prayosha Meera Turmeric Powder, 1 tsp Prayosha Meera Red Chilli Powder, 1 tsp Prayosha Meera Coriander Powder, and 1–2 tsp Prayosha Meera Khushbudar Masala.
- Cook the masala well until it becomes rich and aromatic.
- Add the boiled rajma and mix gently so the beans are well coated with the masala.
- Pour in water as needed to achieve your preferred gravy consistency and add salt to taste.
- Cover the pan and simmer on low heat for 5–10 minutes to let the flavors blend perfectly.
- Garnish with freshly chopped coriander leaves and green chillies, then serve the hot Rajma Masala with steamed rice, jeera rice, phulka, chapati, or paratha.
