Rajma Masala Recipe | Kidney Beans Curry
Rajma Masala or Kidney Beans Curry is a classic that is loved by many people across India. This is a hearty and comforting dish!
Ingredients
- 1 cup dried red kidney beans (Rajma)
- 3 tablespoon Oil
- 1 no black cardamom
- 1 no cinnamon stick
- 1 no bay leaf
- 1 teaspoon cumin seeds
- 1/2 teaspoon hing powder (asafoetida)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 nos medium red onions grated or pureed
- 2 nos medium tomatoes grated or pureed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon kasuri methi
- salt as needed
- 1/4 cup coriander leaves chopped
- water as needed
Instructions
- Clean dried red kidney beans (Rajma) with water and soak it for 8-9 hours or overnight. Drain the overnight soaked kidney beans (Rajma) and clean them with fresh water. Keep it aside.1 cup dried red kidney beans (Rajma)
- Next, pressure cook the soaked kidney beans (Rajma) with 2 cups water for 3-4 whistles. Drain the water from the boiled kidney beans (Rajma). Set it aside, we will use this reserved water later.water
- Heat oil or ghee in a kadhai or pan. Add the black cardamom, cinnamon stick, and bay leaf to the oil. Let the whole spices release their oil, but do not let it burn.3 tablespoon Oil, 1 no black cardamom, 1 no cinnamon stick, 1 no bay leaf
- Add the cumin seeds, and hing powder, and let it crackle. Next, add the ginger paste, and garlic paste. Sauté till the raw smell of ginger and garlic disappears.1 teaspoon cumin seeds, 1/2 teaspoon hing powder (asafoetida), 1 teaspoon garlic paste, 1 teaspoon ginger paste
- Now, add the onions (grated or pureed) and sauté for 3-4 minutes or till golden brown.2 nos medium red onions
- Add cumin powder, coriander powder, turmeric powder, and red chili powder. Keep stirring so that the powdered spices don’t burn.1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder
- Then, add the tomatoes (grated or pureed) to the pan. Cover the pan with the lid and let the tomatoes cook.2 nos medium tomatoes
- Next, add the cooked rajma with the reserved water in which it was cooked and let it simmer on low flame. Add the reserved water according to your preferred consistency. With the back of the ladle slightly press some rajma so the gravy becomes a bit creamy and thick.
- Add the salt, garam masala powder, and kasuri methi. Mix well and cook for 3-4 minutes.1/2 teaspoon garam masala powder, 1 teaspoon kasuri methi, salt
- Garnish with chopped coriander leaves. Serve it with some Steamed rice or Jeera rice.1/4 cup coriander leaves