Chandigarh Rajma Masala Feast
This hearty and flavorful Rajma Masala is a must-try for any fan of Indian cuisine. The tender rajma beans are simmered in a rich and aromatic tomato-based sauce, seasoned with cumin, coriander, fenugreek, and a hint of asafoetida. Serve it with rice or roti for a complete and satisfying meal.
Rajma Masala is a popular dish in North India, and there are many variations of the recipe. This particular recipe is inspired by the version that is served in the city of Chandigarh. The use of asafoetida, a pungent spice that is often used in Indian cooking, gives this dish a unique and distinctive flavor. Asafoetida is said to have several health benefits, including aiding digestion and reducing inflammation.
Chandigarh Rajma Masala Feast Chandigarh Rajma Masala Feast Chandigarh Rajma Masala Feast Chandigarh Rajma Masala Feast
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds
  • 1 pinch asafoetida powder
  • 1 teaspoon ginger-garlic paste
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the cumin seeds, coriander seeds, fenugreek seeds, and asafoetida powder and cook for a few seconds, or until the seeds start to splutter.
  3. Add the ginger-garlic paste and cook for 1 minute more.
  4. Add the onion and cook until softened.
  5. Add the tomatoes and cook until they are mushy.
  6. Add the rajma and add enough water to cover the rajma by about 2 inches.
  7. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the rajma is tender.
  8. Season to taste with salt and pepper.
Why It Works
  • The combination of cumin, coriander, fenugreek, and asafoetida creates a complex and aromatic spice blend that complements the earthy flavor of the rajma beans.
  • Simmering the rajma in a tomato-based sauce allows the flavors to meld and develop, resulting in a rich and flavorful dish.
  • The addition of fresh ginger and garlic adds a touch of heat and brightness to the dish.
  • The use of whole spices, rather than ground spices, allows the flavors to bloom and develop more fully.