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rajmaa Recipe

Recipe By mallickpujarani22

This is a Punjabi household favourite. Growing up in my parents home, this dish was often on the menu for our much anticipated Saturday lunch.

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30minstotal
30m.total
rajmaa
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Ingredients for rajmaa Recipe

  • 251.50 g or cup kidney beans*
  • 2 nos Indian bay leaves
  • 1 nos black cardamom
  • 1 nos Tsp salt
  • 2 nos tbsp ghee or butter
  • 1 nos tsp cumin seeds (jeera)
  • 0.13 nos th tsp asafoetida (hing)
  • 22 g or cloves garlic
  • 30 nos g ginger
  • 2 nos green chillies
  • 202 g or medium onions
  • 304 g or  tomatoes
  • 0-2 nos springs fresh coriander
  • 2 nos tsp coriander seed powder
  • 1 nos tsp kashmiri red chilli powder or sweet paprika powder
  • 1/2 nos Tsp turmeric powder
  • 1 nos Tsp garam masala
  • 1 tsp or to taste salt

Directions: Rajmaa Recipe

  • STEP 1.Soak the beans overnight (or for at least 8 hours) in plenty of water.
  • STEP 2.In a pressure cooker or heavy bottom pot add 4 cups of water, salt, bay leaves and a black cardamom pod. Add the soaked drained beans.
  • STEP 3.Cook the beans till they are completely soft. This took 25 mins in the pressure cooker, will probably take around 3 hours of simmering in a regular pot (here's another reason to consider investing in a pressure cooker).
  • STEP 4.Pound the ginger, garlic and green chillies into a rough paste in a mortar and pestle or blender. Alternately, you can also finely chop them.
  • STEP 5.Chop the onions as finely as you possibly can and purée the tomatoes in a blender. Alternately, you can also use 200g of store-bought tomato purée.
  • STEP 6.Add ghee to a pan or kadhai on high heat*.* Once the ghee is hot add in the cumin seeds and let them sizzle. Add the asafoetida and the chopped onions shortly after.
  • STEP 7.Once the garlic and ginger start to brown add the spice powders (turmeric, coriander, chilli powder and garam masala). Roast them for a few seconds to release their aroma but be careful not to burn the spices.
  • STEP 8.Deglaze the pan with the puréed tomatoes and add in 1 tsp of salt. Cook this masala into a thick reduction without a lid till all the water from the tomatoes has evaporated. You should be able to see the oil releasing from the sides. That's when you know it's ready.
  • STEP 9.Once your masala has reduced to a thick paste, add it in the beans along with the cooking liquid (remove the bay leaves and cardamom).
  • STEP 10.Let the beans simmer on low heat together with the masala for a few minutes and absorb all it's flavours. Mash some of the beans with the back of your spoon to get a thicker consistency. Taste for seasoning and add more salt if necessary.
Nutrition
value
964
calories per serving
8 g Fat56 g Protein160 g Carbs60 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    56g
  • Carbs
    160g
  • Fiber
    60g

MacroNutrients

  • Carbs
    160g
  • Protein
    56g
  • Fiber
    60g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    534mg
  • Iron
    20mg
  • Vitamin A
    2774mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    1mg
  • Vitamin B9
    961mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    106mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    548mg
  • Manganese
    17mg
  • Phosphorus
    1126mg
  • Selenium
    51mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By mallickpujarani22