Rajma Masala (Kidney beans) is a popular vegetarian dish, originating from the Indian subcontinent. It is a thick gravy-based curry with Indian spices.
Recipe
Serving: 3- 4
Cooking Time: 45-50 Mins
Complexity: Medium
Taste: Medium Spicy
Ingredients
| Item | Quantity |
|---|---|
| Rajma (Kidney beans) | 1 Cup |
| Red chili Powder | 1/2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Cumin Seed | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Green Chilies | 1 or 2 pieces |
| Ginger Garlic Paste | 1 tablespoon |
| Grated onion | 1/2 Cup |
| Tomato Paste | 1.5 Cup |
| Bayleaf | 1 piece |
| Cinnamon Stick | 1 inch |
| Black cardamoms | 1 piece |
| Green cardamoms | 3 pieces |
| Cloves | 2 pieces |
| Roasted Cumin Powder | 1/2 teaspoon |
| Green Coriander | 1 tablespoon |
| Lemon | 1/4 piece |
| Salt | 1/2 tablespoon |
| Vegetable oil | 1 tablespoon |
| Ghee | 2 tablespoon |
Preparation
Soak Rajma (Kidney Beans) in 3 cups of water for 8 hours.
Prepare roasted cumin powder by roasting 1/2 a teaspoon of cumin seeds in a hot pan. Crush roasted cumin seeds in a bowl.
Make a fine paste of green chilies and ginger-garlic paste by mixing them and setting aside.
- Step 1
Put the soaked Rajma in a pressure cooker with 3 cups of water. Cook for 10-15 mins. Ensure Rajma is soft-cooked; otherwise, cook for a little longer.
- Step 2
To prepare the masala, add ghee to a hot, deep-fry pan and wait until the ghee is hot. Add 1/2 teaspoon of cumin seeds and all the dry whole spices, and sauté until they turn dark brown. Add onion paste, green chilies, and Ginger-Garlic Paste and mix well. Sauté for 3 minutes until the mixture turns brown.
- Step 3
Add all the dry powdered spices, roasted cumin powder, and mix well. Add the tomato paste and sauté until all the water has evaporated. You should be able to see that the oil separates.
- Step 4
Add cooked Rajma to the mixture and add 2 cups of water. Cook for 8-10 minutes on low heat.
- Step 5
Check for consistency of liquid and rajma beans; it should be in a thick, concentrated curry. Add garam masala to the mixture and mix well.
Stop the flame, and your Rajma Masala is ready to serve.
Serving
Serve hot Rajma Masala in a bowl, garnished with chopped green coriander, and decorate the Rajma Masala bowl by placing long, green, sliced chilies and 1/3 lemon pieces.Serve delicious Rajma Masala with Naan, Pooris, or Rice.
