Rajma Masala Recipe
Rajma Masala is a North Indian curry made with red kidney beans simmered in a spiced tomato gravy. It’s perfect when served with rice or roti.
Equipment
- Pressure cooker or pot
- Frying pan
- Spatula
Ingredients
- 1 cup kidney beans (soaked overnight)
- 2 tbsp oil or butter
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 green chili (slit)
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Cook the Kidney Beans:
- In a pressure cooker, add soaked kidney beans, salt, and water.
- Cook for 4-5 whistles until the beans are soft.
Prepare the Masala:
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chili. Cook for 1 minute.
Add Tomatoes and Spices:
- Add tomato puree, turmeric, coriander powder, and red chili powder.
- Cook until the oil separates from the masala.
Combine Beans with Gravy:
- Add the cooked kidney beans along with the cooking water.
- Simmer for 15 minutes to let the flavors blend.
Finish with Garam Masala:
- Sprinkle garam masala and stir well.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Notes
- Variation: Add cream for a richer gravy.
- Storage: Store in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Pair with cucumber raita for a refreshing contrast.
