Description
Rajma Masala recipe is favorite to all Indians. Rajma Masala is a delicious and tasty curry made with red kidney beans.
Ingredients
Scale
- 2 – cup Rajma
- 6 tbsp – Mustard Oil
- 2 medium -Onion (Finely Chopped)
- 1 tbsp – Ginger Garlic Paste
- 1 medium Tomato – (Finely Chopped)
- 3 tbsp -Tomato Puree
- 1 tsp – Coriander Powder
- 1 tsp – Turmeric Powder
- 1 tbsp – Kashmiri Red Chilli Powder
- 1 tsp – Roasted Cumin Powder
- 1/2 tsp – Amchoor Powder
- 1 tbsp – Garam Masala Powder
- Salt to taste
- 2 tbsp – Fresh Coriander (Chopped)
Instructions
- 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.
- 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.
- Add onion chopped and fry till translucent. Add slited green chilly and fry for 1 minute.
- Saute ginger garlic paste and fry till onion are golden brown.
- Add chopped tomato and tomato puree and cook for a minute.
- Cook till oil gets separate.
- 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.
- Add the boiled rajma along with the water and cook on medium flame for 15 minutes.
- Slightly press a few rajmas with the back of a ladle.
- Add more water and salt if required. Cook for 10 more minutes.
- Garnish with Fresh Coriander.
- Serve hot with steamed rice.
Notes
- Soak the rajma for overnight. After cooking they should melt in your mouth.
- But somehow if you forget to soak rajma then keep it in boiling water for 2 – 3 hours then pressure cook it.
- Always cook rajma till they are tender as under cooked pulse is not good for tummy.
- Slow cooking is the key for good, creamy and flavorful rajma.
- Adding ghee elevates the best taste but you can use any vegetable oil.
- Use ready made tomato puree as it will add authentic flavor and color to the dish.
- Try the mix of spices I used in this recipe to get the perfect taste and flavor.
- Blend 2 tbsp of the cooked rajma with little warm water and then add it to the gravy it will enhance the taste of the rajma masala.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 207