rajma curry recipe | Punjabi rajma masala | healthy rajma curry |

For preparing the Rajma Masala (Rajma Curry, Punjabi Rajma Masala), we are making use of Jammu rajma which lend a beautiful aroma and flavour. But, feel free to use any variety of kidney beans especially the red rajma which are available in small as well as big sizes.

You can even cook the rajma along with whole spices like bay leaf and cinnamon stick to enhance the flavour of restaurant style rajma masala recipe.

Fresh cream, kasuri methi, coriander leaves can be additionally added at the end of preparation.

To get a darker shade of rajma curry, put a tea bag while boiling the rajmas.

Many people even make use of Punjabi garam masala or Rajma Masala as flavour enhancers.

For making Rajma Masala, rinse the rajma (kidney beans) very well using water. We are making use of small sized Kashmiri rajma but, you can use whichever is easily available.

Transfer the rajma in a bowl, submerge in enough water and soak overnight or a minimum of 8-10 hours.

Next day, discard the water by straining the rajmas. Rinse the rajma once again with fresh water.

Add the soaked and drained rajma (kidney beans) to a pressure cooker. You can even cook the rajma directly on a stovetop but it will consume a lot of time.

Add enough water.

Close the lid and pressure cook the rajmas for 4-5 whistles on a medium flame.

When the pressure settle downs naturally, open the lid and mix once.Check if the rajma is cooked or not by pressing it between your thumb and index finger. If it is not soft, add water and cook for 1-2 more whistles. Always cook the rajma till soft and tender.

Strain the rajma and keep aside. You may reserve and use this water while preparing the Rajma Masala later.

For the Punjabi Rajma Masala, in a deep non-stick pan, transfer the 2 cups roughly chopped tomato.

Add 1 cup of water.

Cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally.

Allow them to cool slightly and transfer into a mixer jar.

Blend in a mixer to a smooth pulp. Keep aside.

For preparing the Punjabi Rajma masala recipe, heat the 3 tbsp oil in a deep non-stick kadhai. Also, you can make use of butter/ghee or part butter part oil to cook the Punjabi rajma masala.

Once the oil is hot, add the 1/2 cup grated onions.

Sauté on a medium flame for 2 to 3 minutes or till they are golden brown.

Add the prepared 1 tbsp garlic-ginger-green chilli paste. Nothing can beat the aroma and flavour of freshly pounded masala.

Add the 1 tsp chilli powder. Also, you can add Kashmiri red chilli powder for a bright red colour.

Add 2 tbsp of water. This will aid in cooking and prevent the spices from burning.

Mix well and cook on a medium flame for 1 to 2 minutes or till the raw aroma of garlic-ginger-green chilli goes away.

Add the soaked and boiled rajma (kidney beans). Also you can make use of canned kidney beans.

Add the prepared tomato pulp and salt to taste. The addition of salt right after tomatoes help in quick cooking of them.

Mix Rajma Masala (Rajma Curry, Punjabi Rajma Masala) well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The gravy should not be watery and neither be too thick. If required, mash few rajmas lightly to achieve the perfect consistency for Rajma Masala.

Serve Rajma Masala restaurant style | rajma curry recipe | Punjabi rajma masala | healthy rajma curry hot with steamed rice, jeera rice or paratha.

Rajma Curry – A Protein Boost. This Rajma Curry is one the famous North Indian subzi – served as a main meal with parathas. Rajma is a legume with a storehouse of protein and many other nutrients like fiber, iron, magnesium, potassium, zinc etc. The tomatoes used as the base of this Rajma Masala add antioxidants like lycopene, vitamin A and vitamin C. These antioxidants help to reduce inflammation in the body and get rid of the harmful free radicals which otherwise can cause chronic diseases. Simply compromise a bit and make this Rajma curry with 1 tbsp of oil to go a tad healthy

Rajma Curry is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 

1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 59% of RDA.
2. Phosphorus : Phosphorus works closely with calcium to build bones. 20% of RDA.
3. Calcium.  See Calcium rich recipes : Calcium  is a mineral that makes bones stay strong. Required from kids to adults. 18% of RDA.
4. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). % of RDA.