You don’t need anything fancy to serve this ’rajma masala’. This Punjabi Rajma Masala can surely make anyone drool, even the little picky eaters who are not so fond of beans and vegetables. Punjabi Rajma Masala is cooked with the whole spices first and then simmered with bhuna masala till soft and mushy. The combination of rajma and rice is very well-liked throughout northern India, giving it a universal name of ‘Rajma Chawal’.įor making the best Punjabi Rajma Masala you’ll have to put a lot of love and very less effort in this dish. Rajma chawal is a dish where Rajma is a spicy curry which is served with steamed/boiled rice. Rajma Chawal is a wholesome meal which is a part of regular Northern Indian diet.
This tomato-based gravy dish comes with many Indian whole spices and usually served with rice. This is a thick bean curry made of red kidney beans. Rajma Masala is a very popular dish in the Northern states of India. Rajma masala is a curry originating from the Indian subcontinent. Then you let it cook for sometime, and this amalgamation of masala cooked with boiled rajma ultimately brings a nice aroma to the gravy dish. You boil the soaked rajma until cooked through, and then add it to a spicy tomato onion masala mix ( bhuna hua masala) made with some aromatic essential spices. Serve this curry dish with plain rice or with a Chapati/ Paratha. Just follow the simple directions to relish a hot Restaurant Style Rajma Masala under the coziness of your sweet home. Rajma Masala is an extremely popular delicacy of Punjabi Cuisine.
Learn How To Make Restaurant Style Rajma Masala | Punjabi Rajma Masala Recipe with a quick video tutorial. Go to recipe Step-by-step-photos Watch recipe video