Homemade spicy Rajma Masala is a very famous Punjabi recipe. It’s very easy to make and takes very less time to prepare. In this, I make this rajma masala in a pan but you can also make it in a cooker. The procedure is almost the same. This is a quick, easy and simple recipe. Here I give you a simple method to make a restaurant-style rajma at home.

Ingredients

• 1 cup soaked red rajma (red kidney beans)
• 1 cup soaked Pink rajma (pink kidney beans)
• ginger – garlic paste 1 tbsp
• 1 onion finely chopped
• 1 tomato finely chopped
• 2 bay leaf (tej patta)
• 3 black cardamom
• 5-6 green cardamom
• salt to taste
• 3 tbsp oil
• 1/2 tbsp rajma masala (optional)
• 1/2 cup tomato puree
• 2 tbsp red chilli powder
• 1 tbsp turmeric powder
• coriander powder 1 tbsp
• 1 tbsp cumin powder
• water as required

For garnish

• 1 tbsp coriander leaves, finely chopped
• butter

Method

• To prepare homemade spicy rajma masala at home, firstly take pan add oil and heat up.
• Now add tej patta, green cardamom and black cardamom and cook it for 2-3 minutes.
• Now add chopped onion cook it for 1-2 minutes.
• Add ginger – garlic paste and cook it till light brown.
• Now add finely chopped tomato. Cook it for 2-3 minutes.
• After this add tomato puree, turmeric powder, salt, red chilli powder, coriander powder and cumin powder. Mix well.
• Cook it for 2 minutes.
• Now add rajma (both red and pink) and also add rajma masala. Mix well.
• Add some water. Cook it covered for 20 minutes or till the rajma became soft.
• Now put it into bowl.
• Garnish with finely chopped  coriander leaves and butter.
• Its ready to serve.
• Serve hot with rice or chapati.

Tip

• Soaked rajma overnight in water.
• You can also make it in pressure cooker. The procedure is same.
• Pressure it for 5-6 whistles.
• If rajma become soft but gravy is thin then cook it openly till the gravy became thick.