Ingredients

• To Pressure Cook:
• Red Kidney Beans - 250 gms
• Soaked drained weight - approx 550 grams
• Water - 1500 ml
• For Gravy:
• Oil - 2 tbsp
• Cumin Seeds - 1/2 tsp
• Cardamom - 3 nos
• Star Anise - 1 nos
• Cinnamon stick - 1 inch
• Cloves - 2 nos
• Red Onion - 2 nos (approx 200 grams)
• Ginger Garlic Paste - 3 tbsp
• Tomatoes – 3
• Salt to taste
• Coriander Powder - 1 tsp
• Kashmiri Chilli Powder - 1/2 tsp
• Rajma Masala - 2 tsp
• For Tadka (Tempering):
• Home-made Ghee - 2 tbsp
• Bay Leaf - 2 nos
• Dried Fenugreek Leaves - 2 tbsp
• For Garnish:
• Coriander Leaves - 1/2 bunch

How to Make Authentic Punjabi Rajma (Red Kidney Beans) Masala

• Soak Rajma in Water overnight (12 hours). If possible change Water occasionally and instead of using cold water, soak in boiling Water.
• Roughly chop the Red Onions and Tomatoes, store separately till required.
• Wash and drain Coriander Leaves.
• Take the cleaned red Kidney Beans and Water in a pressure cooker and cook high heat for 30 mins, now reduce flame to medium and cook for a further 30 mins.
• Heat Oil in a non-stick pan, add the Cumin Seeds, allow to splutter.
• Add Cardamom, Star Anise, Cloves and Cinnamon Stick, stir till you get the earthly fragrant aroma, that’s about 30 secs.
• Add the Onions and stir for 10 mins on medium flame, add Salt at this stage, also helps in releasing the Water from Onion faster.
• Now add the Ginger-garlic Paste and Tomatoes and stir for a further 10 mins, till Oil separates from this mixture.
• Add Coriander, Kashmiri Chill and Rajma Masala Powders. Stir for another 2 – 3 mins till you get the aroma of the cooked powders.
• Add 50 ml stock from the Beans in cooker, bring to boil. Allow to cool, transfer to a grinder and grind to a smooth and silky paste.
• In the same pan, heat the Ghee, add the Bay Leaves and dried Fenugreek Leaves, stir for 30 secs on medium flame, add the smooth Masala paste and the beans with the stock, boil on high flame for 10 mins, till all is blended in well. Sprinkle with chopped Coriander Leaves.
• Taste is better after 24 hours, with Naan, Paratha or Brown Rice.