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

Soak Rajma (Kidney Beans) in 3 cups of water over 8 hours.
Prepare roasted cumin powder by roasting 1/2 a teaspoon of cumin seeds in a hot pan. Crush roasted cumin seeds on a bowl.
Make a fine paste of green chilies and ginger-garlic paste by mixing together and keep aside.

• Step 1

Put soaked Rajma in a pressure cooker with 3 cups of water. Cook for 10-15 mins. Make sure Rajma is soft-cooked otherwise cook a little bit more.

• Step 2

To prepare masala, add ghee to a hot deep fry pan and wait until ghee gets hot. Add 1/2 teaspoon cumin seeds and all dry whole spices sauté until it gets dark brown. Add onion paste, green chilies, and Ginger-Garlic Paste and mix well. Sauté for 3 mins until mixture turns into brown color.

• Step 3

Add all the dry powdered spices, roasted cumin powder and mix well. Add the tomato paste and sauté till all water evaporates. You should able to see that the oil separates out.

• Step 4

Add cooked Rajma in the mixture and add 2 cups of water. Cook for 8-10 minutes in low heat.

• Step 5

Check for consistency of liquid and rajma beans, it should be in thick concentrated curry. Add garam masala on top of the mixture and mix well.

Stop the flame of the mixture and your Rajma Masala is ready to serve.

Serving