Rajma Masala is a recipe that is favorite to all Indians. Red kidney beans are useful in making delicious and attractive rajma curry. It is a good old recipe which never fails. In childhood, whenever my mom wanted to inquire from me what to cook for lunch my answer was Rajma chawal. Nobody gets bored of this delicacy of North India.
This is considered as the powerhouse of protein for vegetarians. This recipe is lightly spiced, creamy and a delicious Punjabi food.
Sometimes we’d like a food to revitalize and rejuvenate our soul and body and this is often the one which satisfies both.
Rajma Masala!!!!!! That one food that never feels old, that never fails to please our hearts. This recipe is completely delicious, creamy and flavorful and really easy to organize .
Last Sunday the weather was so good and lovely that I had a craving for this excellent dish along side chawal and paratha. My soul was so happy after having this. This recipe may be a weekly affair at my home and a Sunday lunch is mandatory. This particular recipe may be a perfect restaurant style and if you’ve got rajma, rice and paratha. Does one need anything else?
About Rajma Masala
North Indian feast!!!!! Rajma masala (curried red kidney beans) is a popular vegetarian dish, originating from the Indian subcontinent made using kidney beans which are soaked and cooked with onions, tomatoes and a special blend of spices.
We use some everyday spices from our pantry such as turmeric powder, coriander powder, red Kashmiri chilly powder, roasted cumin powder, dry mango powder etc. I used tomato puree for a rich red color gravy and also cream to give that extra creamy rich texture.
Add coriander leaves for that garnishing purpose to give this recipe a beautiful look.
Rajma without onion and garlic
Yes, you can make them without onion and garlic that’s satvik.
Soak red kidney beans overnight then drain the water within the morning. Now add them to a pressure cooker with water and salt, cook till they get soft and mushy.
Then heat oil or ghee in a pan and add cumin seeds. Allow them to crackle. Add hing (asafoetida) and green chilly ginger paste.
Add tomato puree and cook on low flame. Then add dry spices till oil separates.
Then add the cooked rajma and cook for 15 – 20 minutes.
Add chopped coriander leaves and cream for garnishing.
Important Suggestions To Keep In Mind
- Soak the rajma overnight. After cooking they ought to melt in your mouth.
- But somehow if you forget to soak the rajma then keep it in boiling water for 2 – 3 hours then pressure cook it.
- Always cook rajma till they’re tender as under cooked pulse isn’t good for tummy.
- Slow cooking is the key to perfectly creamy and flavorful rajma.
- Adding ghee elevates the simplest taste but you can use any oil.
- Use ready made tomato puree because it will add authentic flavor and color to the dish.
- Try the combination of spices I utilized in this recipe to bring forth the right taste and flavor.
- Blend 2 tbsp of the cooked rajma with little warm water then add it to the gravy. It’ll enhance the taste of the rajma masala.
Check out Rajma Masala Recipe video :
Basic Serving Tips
This spicy recipe can be served with steamed rice, paratha, raita,jeera rice, or served with Indian breads like phulka, naan, tandoori roti etc.
But if you research, you will find that in North India Rajma combined with chawal tops the list.
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Can I use canned rajma for this recipe ?
While my stay in Canada, I wont to buy canned red kidney beans from No frills or lob-laws super market tons which made the method very easy.
Just remember – don’t throw away the liquid because it contains many nutrients from rajma and also it makes the gravy very rich and creamy.
How to make Rajma Masala step by step with photo
1. Wash the rajma and soak in water overnight. Drain the water. Add the soaked rajma in a pressure cooker with 1 tbsp of salt and 5 cups of water.
2. Cook till rajma is soft. Remove the pressure cooker from heat and keep aside. Heat oil in a pan. When the oil is hot, add cumin seeds. let it crackle.
3. Add onion chopped and fry till translucent. Add silted green chilly and fry for 1 minute.
4. Saute ginger garlic paste and fry till onion are golden brown.
5. Add chopped tomato and tomato puree and cook for a minute. Cook till oil gets separate from the sides.
6. Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchoor powder and garam masala powder. Fry on medium flame for 1 minute.
9. Add the boiled rajma along with the water and cook on medium flame for 15 minutes.
10. Slightly press a few rajmas with the back of a ladle.
13. Add more water and salt if required. Cook for 10 more minutes.
14. Garnish with Fresh Coriander.
15. Serve hot with steamed rice.