Veg Recipes

Rajma Masala

 

Rajma Masala

Sunita Nayr
Rajma masala or kidney beans curry is a very delicious North Indian dish. It is prepared in thick gravy with powdered whole spices, and can be served with rice (chawal) or chapati. It is a part of the regular diet in North India and Pakistan. It is high in fibre, protein and abundant in minerals, magnesium and calcium. For many Indians including me, Rajma Chawal is `comfort food,' as this combo of kidney bean curry with basmati rice is very heartwarming and satisfying! I prepare the Rajma masala in Punjabi style, which is medium spiced, creamy and absolutely flavoursome!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • 1 Pressure Cooker
  • 1 Mixer-grinder
  • 1 Deep Pan
  • 1 ladle

Ingredients
  

  • 2 cups Rajma (Red kidney beans)
  • 1 large Onion
  • 6-8 nos. Garlic pods
  • 2 inches Ginger root
  • 4-5 nos. Green chillies
  • 4 nos. Tomatoes (medium)
  • 3 nos. Cloves
  • 2 nos. Big cardamom (Badi elaichi)
  • 2 tbsp Rajma masala or Punjabi garam masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Dried Fenugreek leaves/Kasuri methi (crushed)
  • 3-4 stalks Coriander leaves (chopped)
  • 2 tbsp Sunflower oil
  • 1 tsp Salt or as per taste

Instructions
 

  • Wash and soak 2 cups of Rajma beans overnight for 6 to 8 hours. Next morning, throw away the soaked water and wash the beans.
    Transfer into the pressure cooker. Add 3 cups of water and 1 tsp salt. Pressure cook for 5 to 6 whistles. Switch off and keep aside.
  • In a grinder, add onions, ginger, garlic, green chillies, tomatoes, cardamom, cloves and grind to a paste.
    In a deep pan, heat oil. To it, add the ground onion-tomato masala and stir on low flame.
     
  • Cook till the oil separates from the gravy. Next, add the dry spices i.e., turmeric powder, chilli powder, cumin powder, coriander powder and stir well. Add the Rajma masala/garam masala and crushed fenugreek leaves and mix well.
     
  • Let all the spices blend well with the tomato-onion masalas by boiling it for 5  to 7 minutes. Now add the cooked Rajma beans into this gravy. Stir well and let it slow cook for 15 to 20 minutes on low flame.
     
  • To make the gravy creamier, you can mash a few beans with the ladle and keep stirring and mixing. The gravy will turn more creamy and delicious.
    Lastly, add the chopped coriander leaves, check salt and cook for 5 more minutes.
    Serve the piping hot Rajma masala curry with steamed basmati rice and raita.

Notes

Once the Rajma masala curry is prepared, it tastes even better the next day as the gravy/sauce absorbs all the spices.
The Rajma curry can be refrigerated for at least a week.
Keyword dinner recipe, healthy, lunch recipe, mildly spiced, nutritious, protein-rich, tasty, wholesome