Name: Punjabi Rajma Masala recipe by Rupali Koli at BetterButter
Prep time: 540 min
Cook time: 45 min
Total time: 585 min
Yield: 3
Ingredients: Rajma 1 cup; Onion big chopped 1; Tomato small chopped 2-3; Green chillies 1-2; Ginger garlic paste 1 tbsp; coriander powder 1tsp; Red chilli powder ½ tsp; Garam masala powder ½-¼ tsp; Turmeric powder ½ tsp; Asafoetida / Hing powder ¼ tsp; Kasuri Methi Crushed 1 tsp; Jeera 1tsp; 1-2 tbsp cream; 2 tbsp butter or ( 1 tbsp oil + 1 tbsp butter); Salt to taste

Ingredients Serving: 3

Rajma 1 cup
Onion big chopped 1
Tomato small chopped 2-3
Green chillies 1-2
Ginger garlic paste 1 tbsp
coriander powder 1tsp
Red chilli powder ½ tsp
Garam masala powder ½-¼ tsp
Turmeric powder ½ tsp
Asafoetida / Hing powder ¼ tsp
Kasuri Methi Crushed 1 tsp
Jeera 1tsp
1-2 tbsp cream
2 tbsp butter or ( 1 tbsp oil + 1 tbsp butter)
Salt to taste

Instructions

Rinse and soak rajma in enough water overnight or for 8-9 hours
Next day, discard the water and rinse he rajma beans in fresh water.
Pressure cook the beans in 4 cups water for 15-20mins.
Check if rajma is cooked properly, else pressure cook again. Remove from gas and let it cool.
Heat butter + oil in separate pan. Add jeera and let it crackle.
Add onion and saute till golden brown.
Add ginger garlic paste and chillies and saute for 2-3 minutes.
Add tomatoes and saute for 2-3 minutes
Now add all the masalas - red chili powder, turmeric powder, hing and garam masala powder.
Stir and cook till the oil separates.
Next add the rajma first and mix. Later add the water in which rajma was cooked.
Add additional 1-1.5 cups water and let the rajma get cooked alongwith the masalas for 10-15 minutes.
Mash few beans with the back of the spoon to thicken the gravy.
Once the gravy is either to thin or too thick, add Kasturi methi powder and cream.
Simmer for 1 minute and switch off the gas.
Serve hot with Jeera rice or parathas.

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