How to Make Punjabi Rajma Masala with Cee Pee Spices

Rajma masala is a hearty and creamy dish made with red kidney beans, onion, tomato, and a blend of aromatic spices. It is a popular Punjabi dish that is often served with rice or roti. Rajma masala is also known as rajma chawal, which means kidney beans and rice.

To make this dish, you will need some basic ingredients like onion, ginger, garlic, tomato, oil, water, salt, and of course, cee pee spices.. For this recipe, you will need cee pee rajma masala, which is a special blend of 12 spices that adds a rich and authentic taste to rajma curry.

To make rajma masala, follow these simple steps:

Ingredients

• 2 cups red kidney beans (rajma), soaked overnight or for 8 hours
• 1 onion, finely chopped
• 1 inch ginger, grated
• 4 cloves garlic, minced
• 2 tomatoes, pureed
• 2 tablespoons oil
• 4 cups water
• Salt to taste
• 2 teaspoons cee pee rajma masala
• 2 tablespoons chopped coriander leaves for garnishing

Method

1. Drain the soaked rajma and rinse them well. Transfer them to a pressure cooker and add 3 cups of water and some salt. Pressure cook for 4 to 5 whistles or until the rajma are soft and cooked.
2. Heat oil in a pan over medium-high heat. Add onion and sauté until golden brown. Add ginger and garlic and sauté for another minute.
3. Add tomato puree and cook until the oil separates from the masala.
4. Add salt and cee pee rajma masala and mix well.
5. Add the cooked rajma along with the water from the pressure cooker and bring to a boil. Simmer for 10 to 15 minutes or until the gravy thickens.
6. Turn off the heat and garnish with coriander leaves.
7. Serve hot with rice or roti.

Tips for Making Rajma Masala with Cee Pee Spice

• You can use canned kidney beans instead of dried ones if you don’t have time to soak them. Just rinse them well before adding them to the gravy.
• You can also use ghee instead of oil for a richer flavour.
• You can adjust the amount of cee pee rajma masala according to your taste preference. You can also add some lemon juice or amchur (dry mango powder) to balance the tanginess of the tomatoes.
• You can make this dish vegan by using vegetable oil instead of ghee.

Frequently Asked Questions

Q: What are the benefits of kidney beans? A: Kidney beans are rich in protein, fibre, iron, folate, and antioxidants. They help in lowering cholesterol levels, improving digestion, regulating blood sugar levels, and boosting immunity.

Q: How to store kidney beans? A: Kidney beans can be stored in an airtight container in a cool and dry place for up to a year. Cooked kidney beans can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: How to soak kidney beans? A: Kidney beans need to be soaked before cooking to reduce their cooking time and make them easier to digest. To soak kidney beans, wash them well and discard any stones or damaged beans. Then soak them in enough water overnight or for at least 8 hours. Drain the water and rinse them well before cooking.

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