Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala#SundayFunday

Chitra Rajma is called Pinto Beans in English. These kidney beans are so creamy delicious naturally when cooked! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil when preparing it. This is real comfort food, can be had with steamed rice, roti or crusty bread. Perfect for lunch or dinner. My daughter and her hubby loves kidney beans in any form and this Homemade Rajma Masala elevates this dish to the next level. Chitra Rajma cooks also very quickly.

Cup Measurement = 200Ml
Ingredients
To Cook The Rajma In Pressure Cooker
1½ Cup Dried Chitra Rajma
1 Teaspoon Cumin Seeds
2 Bay Leaves
2 Brown Cardamoms
1 Teaspoon Salt or to taste
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Oil
For The Gravy
½ Teaspoon Cumin Seeds
A Pinch Asafoetida
1 Teaspoon Finely Chopped Garlic
2 Medium Onions - finely chopped
1 Teaspoon Heaped Ginger Garlic Paste
4 Medium Tomatoes - blended
2 - 3 Green Chillies - finely chopped
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
½ Teaspoon Turmeric powder
1 Teaspoon Kashmiri Chilly powder
3 Tablespoons Oil
1 Teaspoon Homemade Rajma Masala
1 Teaspoon Desi Ghee
3 Tablespoons Finely Chopped Coriander leaves
For The Homemade Rajma Masala Powder

Makes 475 grams
Ingredients
120 Grams Coriander seeds
70 Grams Cumin seeds
60 Grams Whole Red Chillies
35 Grams Dry Ginger powder
15 Grams Bay Leaves
25 Grams Black Cardamoms
5 Grams Cloves
1 Nutmeg - broken
70 Grams Dry Pomegranate seeds
50 Grams Amchur powder / Dry Mango powder
Method
For The Homemade Rajma Masala Powder

Dry roast each ingredient separately. Except the ginger and amchur powder. Cool it then grind all the roasted ingredients together except the ginger and amchur powder. When all ingredients are finely powdered, add the ginger and amchur powder and mix well store in a air tight container. To preserve the color and flavor, store this in the refrigerator.
For Cooking The Rajma

Wash and soak the rajma for at least 7 hours. Then again wash it well. Place this in the pressure cooker with water enough to cover the rajma and all the given ingredients. Cook on medium high flame for one whistle then reduce the flame to low and cook it for 15 minutes. After 15 minutes switch off the flame and let the pressure get released naturally.
For The Gravy

In large kadai/pan heat oil, add the cumin seeds when they start to brown add the asafoetida, then the garlic and sauté till it starts to brown. Now add the onion and fry till it turns golden, the add the ginger garlic paste and sauté till the raw aroma vanishes. Add the blended tomatoes and cook for a 2 minutes then add coriander, chilly, turmeric , cumin powder, homemade rajma masala and salt to taste. Sauté till oil surfaces then add 2 big spoons of the cooked rajma and mash it well so that we get a thick gravy and sauté for a 2 minutes. Now add the remaining cooked rajma and sauté for 2 minutes. Check for gravy consistency if needed add more hot water accordingly to make a nice thick gravy. Cover and cook for 10 minutes on low flame stirring in between. When cooked then add the desi ghee and switch off the flame mix well. Garnish with coriander leaves.

Enjoy with rice, we enjoyed this with Jeera Rice
Labels: Pinto Beans, Rajma, Kidney Beans, Homemade, Masala, Vegetarian, Gluten free, Indian, Main course, Sunday Funday