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Rajma Masala is a famous vegetarian dish in Northern India, Nepal and Jammu.It is a very tasty and healthy dish.
Here I have made it spicy and very simple, so that you can use this rajma masala as curry for roti and dosa as well as you can use it with plain white rice too.
Now let’s make hot,spicy and tasty Rajma Masala.
- Oil – 3 tbsp
- Fennel seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Cloves – 4
- Cinnamon – 2
- Cardamom – 2
- Bay leaf – 1
- Tomato – 2
- Onion – 3
- Chilli powder – 1.5 tbsp
- Cumin powder – 1/4 tbsp
- Salt – 1 tbsp
- Turmeric powder – 1/4 tbsp
- Coriander powder – 1/2 tbsp
- Garam masala – 1/2 tbsp
- Ginger Garlic paste- 1 tbsp
- Curry leaves – Few
- Water – Required Amount
1For making Rajma Masala, Soak 250gm Rajma overnight
or atleast for 5 hours and then pressure cook till 5 whistles and keep it aside.
2Heat a pan and pour 3 tbsp of oil to the pan. Add the masala seeds and spices and saute well.
3Now add onions and saute the onion for 2 minutes and then add the Ginger Garlic paste. After adding the GG paste saute until the raw smell goes off.
4Add Tomatoes and then add 1/2 tbsp salt so that it will get cooked faster.
5Add all the masala powders one by one and mix them well and saute for 2 minutes.
6Now add the boiled rajma alone without adding the boiled water and mix well in lower flame so that the masala taste is observed by the rajma well.
7Add the rajma boiled water now and check for taste.Now close the pan with a lid. Keep the rajma masla in low flame for 3 minutes and allow it to boil.
8Now open the lid and mix well. If you are serving the Rajma Masala as curry for Roti or Dosa then, switch it off when it reaches the gravy consistency. If you are serving it with Plain White Rice then let it be in thickened consistency.
9Serve hot,spicy and tasty Rajma Masala with Roti, Dosa or Plain White rice as per your wish.
Boiled Rajma should be soft enough that you should be able to smash it well. Only then the masala taste will be observed well by rajma.