Rajma masala recipe|Red kidney bean masala

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Rajma masala recipe

North Indian style Rajma masala recipe

Course Main Course

Cuisine Indian

Keyword North indian recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup rajma
• 2 onion
• 2 tomato
• 1.5 tsp red chili powder
• 1 tbsp oil
• 1 tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• 1 bay leaf
• 1 tsp kasoori methi
• 2 tbsp fresh cream optional

Instructions

• If using dry rajma, soak it for 10 to 12 hours, wash well, and add fresh water. Pressure cook for 6-7 whistles, or until soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water. Check the 'Notes' section.
• If using a canned one, drain the excess water and wash it thoroughly.
• Chop the onions very finely. Alternatively, you can make the onion into a fine paste too
• In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
• Throw in the onions and saute for a few minutes on a low flame till they turn pink.
• Add the garam masala powder at this stage and saute for a few minutes. Adding garam masala at this stage will give a nice flavor to the curry.
• Puree the tomatoes and add them to the onion garam masala mix.
• Add the red chilli powder, coriander powder, jeera powder, and coriander powder.
• Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
• Add the red kidney beans to this.
• Puree the tomatoes and add them to the onion garam masala mix.
• Add the red chilli powder, coriander powder, jeera powder, and coriander powder.
• Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
• Add the red kidney beans to this.
• If you cooked the rajma, add the reserved cooking water; otherwise, add 1 to 1 and 1/2 cups of water.
• Add the kasoori methi. Check for salt.
• Allow this boil for a few minutes and add the milk. I used full cream milk for a creamy texture. You can use cream or evaporated milk, too.
• Keep the flame low and cook it for 20 minutes. Stir in between.
• Creamy and finger-licking Rajma masala is ready to serve.
• Serve with roti | jeera rice.

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Notes

• Ginger-garlic paste can be added after the onions.

• Use the best variety of red kidney beans, otherwise it will be hard to cook.

• You can soak rajma in water along with a tsp of baking soda. Then wash and drain the water; this helps the rajma to cook well. Also, we are discarding the water, so baking soda won't harm your tummy

• Rajma masala pairs well with rice and roti.

METHOD:

• If using dry rajma, soak it for 10 to 12 hours, wash well, and add fresh water. Pressure cook for 6-7 whistles, or until soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water. Check the ‘Notes’ section.
• If using a canned one, drain the excess water and wash it thoroughly.
• Chop the onions very finely. Alternatively, you can make the onion into a fine paste too.

• In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
• Throw in the onions and saute for a few minutes on a low flame till they turn pink.
• Add the garam masala powder at this stage and saute for a few minutes. Adding garam masala at this stage will give a nice flavor to the curry.

• Puree the tomatoes and add them to the onion garam masala mix.
• Add the red chilli powder, coriander powder, jeera powder, and coriander powder.

• Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
• Add the red kidney beans to this.

• If you cooked the rajma, add the reserved cooking water; otherwise, add 1 to 1 and 1/2 cups of water.
• Add the kasoori methi. Check for salt.

• Allow this boil for a few minutes and add the milk.  I used full cream milk for a creamy texture. You can use cream or evaporated milk, too.
• Keep the flame low and cook it for 20 minutes. Stir in between.
• Creamy and finger-licking Rajma masala is ready to serve.
• Serve with roti | jeera rice.

Notes:

• Ginger-garlic paste can be added after the onions.
• Use the best variety of red kidney beans, otherwise it will be hard to cook.
• You can soak rajma in water along with a tsp of baking soda. Then wash and drain the water; this helps the rajma to cook well. Also, we are discarding the water, so baking soda won’t harm your tummy
• Rajma masala pairs well with rice and roti.

Check out these recipes too:

• DAL MAKHANI
• CHANNA MASALA
• JEERA PULAO
• SOFT ROTIS