Punjabi Rajma & Channa Masala

Punjabi Rajma & Channa Recipe or Rajma channa masala is a popular North Indian dish that is made very often in Punjabi households. Boiled Red kidney beans are simmered in spicy onion-tomato gravy.

Red Kidney beans are rich in proteins. This is one the healthiest and easiest curry to make. This recipe requires very less ingredients and does not require any special cooking skills or preparation.

Lets get into the recipe.

Ingredients:

1 cup rajma/red kidney beans & channa, about 200 gms, soaked overnight & boiled

Oil / butter – 2 tbspns

Bay leaf – 1

Onions – 1 small or ½ cup, Chopped finely or food processed

Ginger paste – 1 tspn

Garlic paste – 1 tspn

Turmeric powder – ½ tspn

Red chili powder – 1 ½  tspns

Coriander powder – 1 tspn

Cumin powder – 1 tspn

Tomatoes – 2 medium or 1 cup, pureed

Channa masala powder – ½ tspn

Salt – to taste

Method:

Heat the butter / oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds. Then add chopped onions and sprinkle some salt. Cook the onions till they get light brown in color. Add ginger and garlic paste. Saute for a minute or till the raw smell goes away.

Add tomato puree, Mix well and let it cook. Do stir in between to make sure that it is not sticking to the pan. Cook till all the moisture evaporates and oil starts to leave the sides of the pan.

Add Turmeric powder, red chili powder, coriander powder, cumin powder and channa masala. Mix well and cook for a minute.

Now add boiled channa & rajma along with its water. Mix well and let it simmer for 5 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or till you get your desire gravy consistency.

Punjabi Rajma Masala curry is ready to serve. Enjoy with roti / naan or just plain rice.