Rajma Masala(Red Kidney Bean Curry) Recipe, How to make Rajma Masala(Red Kidney Bean Curry), Rajma Recipe

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Rajma Masala(Red Kidney Bean Curry)

Main Ingredients: Red kidney beans (rajma), Onions and tomatoes
preparation time: 15 minutes
cooking time:25-30minutes
Cuisine: Kashmiri
Recipe Type: Dals and Kadhis
Level of Cooking: Medium
Servings: 4

Ingredients:

  • 1 1/2 cups red kidney beans (Rajma)

  • 3 tablespoon oil

  • 1 teaspoon cumin seeds (jeera)

  • 2 medium-sized onions

  • 1 tablespoon, grated or chopped ginger (adrak)

  • 2 large tomatoes

  • 6 8 chopped cloves of garlic

  • 2-3 fresh green chillies (optional)

  • 2 teaspoon coriander powder (dhania powder)

  • 1/4 teaspoon turmeric powder (haldi powder)

  • 1/2 teaspoon grounded black pepper powder (kali mirch)

  • Salt to taste

  • Pinch of asafoetida (hing)

  • 1 teaspoon paprika (optional)

  • 1-2 bay leaves

  • 1 teaspoon cumin powder

Preparation:

  • Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume).

  • Pressure cook the rajma with 3-4 cups of water and salt till totally cooked and soft.

  • Cut the tomatoes and green chilli in small pieces.

  • Blend tomatoes and make a paste.

Method:

  1. Heat the oil in a deep pan or pressure cooker. Add asafoetida and cumin seeds, bay leaves and onion (you can grate the onion if you wish).  

  2. Add ginger, green chilli, garlic and continue to sauté till the mixture turns golden color. Add tomato puree, mix and continue to cook.  

  3. Add coriander powder, cumin powder, turmeric powder, black pepper, and paprika. Cook till the oil begins to separate from the mixture/masala. 

  4. Add the boiled rajma and mix well . 

  5. Adjust salt and pepper to taste and add garam masala powder. 

  6. Lower the heat and simmer for about 10 minutes on low heat. Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.  Serve hot with steamed rice.