Punjabi Rajma Curry

This Punjabi style Rajma curry is very nutritious with proteins and tastes delicious. Rajma can be enjoyed with rice or chapatti. It’s very popular dish in North India. I made this curry first time after I came to US. In India I used to have it only in restaurants or any Punjabi friend’s place. Now rajma has become a part of my pulses list when I go grocery shopping.

There are loads of Rajma recipes out there on the Internet. I followed my favorite website vahrehvah.com on you tube for this particular dish. Just added one additional ingredient, which is mango powder, as I really like the taste of sourness that it gives to the curry.

Ingredients:

1 cup Rajma

2 finely chopped tomatoes

1 finely chopped onion

2 teaspoon finely chopped garlic

1 teaspoon grated ginger

3 green chilies        

6 curry leaves

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

3/4 teaspoon coriander powder

1/4 teaspoon red chili powder

1/2 teaspoon mango powder

1/2 teaspoon garam masala powder (clove, cinnamon, cardamom)

1/2 teaspoon kasthuri methi powder

1 teaspoon butter

3/4 teaspoon salt

1 small cup finely chopped cilantro

2 teaspoons of oil

Pinch of asafetida

-  Cook rajma separately with a pinch of salt and keep it aside. Make sure it doesn’t get mashed. (I cook it in pressure cooker for one whistle)

-  Heat a pan with oil. Add mustard, cumin seeds and once they splutter add curry leaves, green chilies, ginger, garlic and asafetida. Sauté it for 1 minute.

-  Add onions and fry until they are golden brown. Add turmeric powder and add tomatoes and mix well and close the lid. Let it cook in low flame for 2 minutes.

-  Now in a small bowl with 3 teaspoons of water add coriander, red chili, mango powder and salt. Mix it well and add the mixture of water into the pan. (To avoid the masala getting burnt, I mix it with water)

-  Now add the rajma along with the stock and cook in low flame and bring it to boil.

-  Turn off the heat and add butter to add the flavor.

-  Garnish with cilantro at the end.

Optional: Lemon Juice while serving, as mango powder would have already given sour flavor.

Serve it hot with Puri, chapatti or Rice