Rajma Masala Recipe: Make delicious and tasty Rajma Masala, everyone will not get tired of praising it, note this method
Rajma Masala: Rajma masala is the first choice of Punjabis. Today we have brought a spicy recipe which will not only change the taste of your mouth but will also take care of your health. Rajma is a grain which is rich in fiber, protein and iron. There are many benefits of eating it like it controls our blood pressure.
Today we have brought a very tasty and hassle-free recipe to your kitchen, to make it you will need some selected spices and this recipe will be ready.
Let us see what ingredients you will need to make Rajma Masala!
Ingredients for making Rajma Masala:
- 500 grams kidney beans
- a bowl of finely chopped onion
- a bowl of finely chopped tomatoes
- 2 teaspoons ginger garlic paste
- one spoon turmeric powder
- one spoon chilli powder
- one teaspoon black pepper powder
- one spoon coriander powder
- one spoon cumin powder
- one spoon garam masala
- one spoon kasuri methi
- one spoon rajma masala
- half bowl oil
- salt as per taste
- finely chopped coriander
Method to make Rajma Masala:
First of all, soak Rajma in water overnight. In the morning, when the kidney beans swell well, wash them with one to two waters. Place the cooker on the gas and when the cooker becomes hot, add half a bowl of oil and heat it. When the oil gets heated well, add a little bay leaf and dried red chilli to it. Once it crackles, add finely chopped onion, ginger garlic paste and cook for 2 to 3 minutes.
When the onion is fried well, add finely chopped tomatoes and all the ground spices to it. When the spices start releasing their oil, add the kidney beans soaked overnight and fry for one to two minutes.
Finally, add salt as per taste and two to two glasses of water and take 5 to 6 whistles. Here we have not boiled the kidney beans first so we will cook it for 5 to 6 whistles. By making rajma masala in this way, the taste doubles and all the spices penetrate well inside the rajma. Finally, add finely chopped coriander to it and serve.
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