Rajma Masala


 

Rajma masala is red kidney bean curry in cooked in a luscious onion-tomato base. This popular Punjabi dish tastes best with rice but can be enjoyed with roti too.

Red kidney beans or rajma is soaked overnight in water, boiled and then simmered in a classic curry base. Make sure you soak the rajma long enough and wash the soaked rajma well in running water. I find this curry tasting better the next day, so make sure to make a large batch. Rajma masala is also a great way to add non-meat based protein into your diet.

You may use red kidney beans from a can to make this curry too. Serve up rajma masala and jeera rice for a comforting weekend meal. Or soak and boil rajma beforehand and store in the refrigerator for an easy weekday meal.

 

 

Ingredients:

Red kidney beans – 1 ½ cups or 3 tins canned kidney beans
Oil – 2 tbsp
Onion – 1 large
Tomato puree – ½ cup
Ginger paste – 1 tbsp
Garlic paste – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tbsp
Red chilli powder – 2 tsp
Salt to taste
Dry fenugreek leaves (Kasuri methi) – 1 tsp
Dry mango powder (amchur) – 1 tsp
Ghee – 1 tbsp
Asafoetida (Hing) – a small pinch
Garam masala – 1 tsp
Coriander leaves for garnish

Method:

  1. Soak rajma in sufficient water for 8 hours (or overnight)
  2. Rinse thoroughly with fresh water. Add sufficient water and boil in a pressure cooker until they are completely cooked but still holding shape (take care not to overcook them else they will turn mushy)
  3. Grind the onion into a smooth paste with very little water
  4. Heat oil in a frying pan or kadhai. Add onion paste and fry it well until they are golden
  5. Add ginger garlic paste and fry for 1-2 minutes
  6. Add tomato puree, cumin powder, coriander powder, red chilli powder and salt. Mix well and simmer until the tomatoes are completely cooked and the oil separates
  7. Add the boiled rajma along with its cooking liquor
  8. Mix well and let it simmer for 10 minutes. Gently mash a few rajma with the back of a spoon
  9. Rub the kasuri methi between your hands and add. Add amchur powder. Mix well
  10. In a small pan, heat ghee. Add hing and garam masala and saute for a few seconds
  11. Add this tempering to the rajma and mix well
  12. Garnish with coriander leaves
  13. Serve hot with plain or jeera rice

 

Cook rajma in pressure cooker until completely done

Cook rajma in pressure cooker until completely done

 

Prepare the onion-tomato curry base

Prepare the onion-tomato curry base

 

Add the boiled rajma along with its cooking liquor

Add the boiled rajma along with its cooking liquor

 

Mix well and let it simmer for 10 minutes

Mix well and let it simmer for 10 minutes

 

Add kasuri methi and amchur

Add kasuri methi and amchur

 

Prepare tempering with ghee, hing and garam masala

Prepare tempering with ghee, hing and garam masala

 

Pour the tempering onto the rajma masala

Pour the tempering onto the rajma masala

 

Garnish with coriander leaves

Garnish with coriander leaves

 

 

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