But I do not do it as my kids don’t like the mashed rajma. I know a lot of people mash the rajma lightly once they are cooked in the masala. Slow cooking for long time to some extent makes the curry thick. This recipe is gluten-free and vegan as well if you use oil.You can also use oil for cooking and just pour 1 tbsp ghee towards the end. Ghee or oil – I always feel ghee gives the best taste.This simmering step brings out the flavor of rajma. Once the rajma is added to the gravy, ensure they are cooked on a low flame for at least 10 to 15 mins. Slow cooking is the key to a good delicious, thick & flavorful rajma.However you can also use any readymade rajma masala powder. Rajma masala powder : I prefer to use a regular Punjabi garam masala for this rajma recipe.
Spices: Use a good dose of garam masala (spices) and ginger to cook the rajma as they not only flavor up the dish but also help in digestion.Al dente cooked beans do not taste good and are not good for digestion. Cooking: Always cook rajma until tender and soft.So soak them for at least 8 hours & discard the soaked water.