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Authentic jammu rajma masala recipe

Authentic jammu rajma masala recipe

blessmyfoodbypayal
Authentic Jammu Rajma Masala recipe is a flavorful and comforting curry made using local rajma, aromatic spices, and slow-cooked perfection.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian, Jammu
Servings 4

Ingredients
  

For Boiling

  • 1 cup Rajma/Red kidney beans
  • 1/2 tsp Salt
  • 1 tsp Ginger (grated)
  • 6-7 Garlic cloves
  • 5 cup Water

For Gravy

  • Boiled Rajma
  • 3/4 cup Onion (finely chopped)
  • 3/4 cup Tomato (grated)
  • 2 tbsp Mustard Oil
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilly powder
  • 1 tbsp Coriander powder
  • 1 tsp Cumin seeds
  • 1/2 tsp Garam masala
  • 1 inch Cinnamon stick
  • Mace a pinch
  • 1 Black cardamom/Moti elaichi
  • 3 Cloves
  • 1 Bay leaf
  • 2 Green cardamoms
  • Nutmeg powder a pinch
  • Salt as per taste
  • 1/4 cup Tamarind pulp

For Garnishing

  • 2 tbsp coriander leaves
  • few pinches of Roasted cumin seeds

Instructions
 

  • Wash the Rajma (red kidney beans) and soak in water for 8 to 9 hrs or overnight.
  • Drain the water in which rajma are soaked and transfer them in pressure cooker with water.
  • Add salt, ginger and garlic and put the lid of cooker on.
  • Put the pressure cooker on flame upto 16-18 whistles.
  • In the mean time, prepare the gravy for Rajma and for that heat mustard oil. Once oil smokes, switch off the flame and let oil cool down a bit.
  • In a separate small bowl add bay leaf, cumin seeds, cinnamon stick, mace, nutmeg powder, coriander powder, green cardamom, black cardamom, and cloves and put all of them together in oil. I generally mix up all masalas seperately and them add them together in oil. This way spices get equal time to cook and also initially added spices don't expose to burning.
  • Let cumins splutter and then add onions and cook till they become brown in color.
  • Add red chilli powder, turmeric and mix.
  • Add grated tomatoes and salt. mix.
  • Cover the pan with a lid and let tomatoes cook for 10 to 12 minutes. 
  • When oil is seen separated from tomatoes, its signal that tomatoes are properly cooked.
  • Transfer boiled rajma from pressure cooker to pan and mix.
  • Add tamarind pulp and mix well.
  • Let rajma simmer for about 10 minutes on low flame.
  • Smash few of the rajma beans against the wall of the pan with the help of ladle. Don't overdo, otherwise there will remain no piece of rajma left and everything will become a pulp.
  • Add garam masala and mix it well.
  • Its ready now. Garnish with coriander and Roasted cumin seeds.

Notes

  1. The purpose of pressure cooker is to cook the rajma. So if you don't have pressure cooker, you can boil them otherwise in a pan, though that will be time taking.
  2. you can make this recipe with the canned red kidney beans as well.
  3. In case you have forgotten to soak the Rajma at night or you don't have enough time to soak, add ΒΌ tsp baking soda with salt while boiling the Rajma.
  4. If you have soaked the Rajma over night, then 6 cups of water is enough. but if it's not, then add 8 cups of water.
  5. If you are short of tomatoes, or if you don't want to make rajma with tomatoes for whatever reason, then you can use curd in place of tomatoes. You only have to do is to whip the curd first and only add it at a stage, where i have added tomatoes puree.
  6. Tamarind pulp adds to the taste of rajma. but if you are using extremely sour tomatoes or curd or you don't like sour rajma, then skip adding tamarind pulp. Choice is purely yours.
Keyword Jammu, rajma