Punjabi Rajma Masala Recipe

step 1

• STEP 1.Soak the rajma for 8 hours or overnight.

step 2

• STEP 1.Put a pressure cooker on the heat, add 1tbsp oil, 1 tsp cumin seeds,1 finely chopped onion (optional),1 inch chopped ginger. Saute for about a minute till the onions turn soft and change their colour. Do not caramelize.

step 3

• STEP 1.Add 1 chopped tomato, 1 torn bay leaf, 1 inch cinnamon stick broken, 1 tsp garam masala, 1 tsp cumin powder, ¼ tsp turmeric powder and salt to taste. Mix well and cook till the tomatoes soften for about a minute.

step 4

• STEP 1.When the tomatoes are soft and mushy, add the soaked rajma and add water up to 3 inches above the rajma level. Stir and check the taste of the water and add a little salt.

step 5

• STEP 1.Cover the pressure cooker and cook on medium heat for 40 to 45 minutes. Turn off the heat and allow the cooker to release the pressure naturally.

step 6

• STEP 1.Open the cooker and check the rajma, it should smash easily when pressed with the ladle.

step 7

• STEP 1.If a thicker gravy is required, simmer the rajma to reduce the gravy. Taste for salt and adjust accordingly. Chop some coriander and serve.