👁️ K ❤️ K
Punjabi Rajma Masala Recipe
Ingredients
- 100 g red kidney beans (rajma), soaked overnight and boiled
- 3 tbsp oil
- 2 medium onions, finely chopped
- 1 tsp Prayosha Meera Red Chilli Powder
- 1 tsp Prayosha Meera Coriander Powder
- 1 tbsp Prayosha Meera Khushbudar Masala
- 1 medium tomato, finely chopped
- 3 green chillies, slit or chopped
- ½-inch ginger, thinly sliced
- Salt to taste
Step by Step Guide
- Soak 100 g red kidney beans (rajma) overnight. Drain, then boil them for about 20 minutes or until soft and tender. Keep the boiled rajma aside.
- Heat 3 tbsp oil in a pan and fry 2 finely chopped onions until they turn golden brown. Add 1 tsp Prayosha Meera Red Chilli Powder and 1 tsp Prayosha Meera Coriander Powder, then sauté for a minute.
- Add 1 tbsp Prayosha Meera Khushbudar Masala, 1 chopped tomato, 3 green chillies, ½-inch sliced ginger, and salt to taste. Cook until the tomatoes soften and the masala becomes aromatic.
- Add the boiled rajma along with its cooking water. Simmer for 15 minutes until the gravy thickens. Serve the hot Rajma Masala with steamed rice, naan, or roti.
