Rajma Masala is one of my most favorite North Indian Dishes. Though Amma used to make it often at home, I somehow got addicted to Rajma Masala when my friend used to bring this during our college days. When I met her Mom, the first thing I asked her was her recipe for this gravy. I have a couple of recipes for Rajma Masala.
I have made Aunty's version many times and each time I remember her and our college days. Since then I have tried many variations as well. As I love Rajam, I don't really mind trying another version. The only clause must be that the Rajma should be cooked soft and the gravy can be creamy or thin, no issues.
Coming to today's version, it all started when it decided we could start cooking from the cookbook from this year. I have a huge collection of cookbooks, paper clips, dairies, etc. I have 4 huge files complied with recipes. I know I may not able to cover them all.
If I must mention how our journey of cooking North Indian cuisine started, I must mention Khana Khazana. Sanjeev Kapoor was our frequent visitor, whom everybody welcomed and we were not far. Amma makes the best North Indian dishes and I have a flair for that as well.
I have his entire collection of cookbooks that he released at one point. So I was looking through it. My eyes naturally checked out this Rajma Masala and since it was very simple without much masala, I wanted to try it right away.
- Wash the Rajma couple of times and soak overnight. Before pressure cooking, change water couple of times. Pressure cook with enough water for 4 to 5 whistles.
- Drain the Rajma and reserve water cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
- Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
- Add tomato puree and mix again. Sauté for 3-4 minutes.
- Add cooked Rajma and mix well. Add 1 cup of the saved boiled water, salt and combine.
- Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
- Garnish with coriander leaves and serve hot.