Rajma Masala is a popular North Indian-Punjabi vegetarian side dish. Rajma Masala is consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. Rajma Masala tastes delicious, healthy and one of the comfort food in India.
The combination of Rajma and rice generally lists as a top favorite of North Indians. Rajma is prepared with onion, tomato and many spices, and it is one of the staple food there.
Rajma is very nutritious and turns out beautifully when cooked in a gravy. This curry is a favorite in Punjab and very common in restaurant’s menu list and road side Dhaba. It is very popular among all age groups.
Ingredients:
• 1 Cup Rajma/Kidney Beans (200 grams)
• 1 Cup Finely Chopped Onion
• 1 Cup Tomato Puree
• 2 tsp Ginger-Garlic-Green Chili Paste
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• ¼ tsp Amchoor Powder
• 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
• Salt
• 2-3 tbsp Butter/2 tbsp Ghee/2 tbsp Oil
• 2-3 tbsp White Butter/Makhkhan (opt.)
• Chopped Coriander Leaves for Garnishing
Method:
1. Wash and soak rajma overnight or 7-8 hours.
2. Drain and presser cook the rajma with required water (1 ½ -2 cup) and salt for 10-12 whistle or till cook, and keep aside till cool down the presser cooker.
3. After cool down remove the rajma from the presser cooker, drain it and keep aside. Do not throw the beans stock/water. You can use it in a gravy.
4. Heat the butter or ghee in a pan. Add cumin seeds, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.
5. Add ginger-garlic-green chili paste, mix well and then add tomato puree in the prepared mixture.
6. Add red chili powder, turmeric, garam masala, salt and mix well, sauté it for 4-5 minutes or till mixture leave the fat.
7. Add cooked rajma, 1 cup water (use leftover beans stock) and mix it well, bring it to the boil and cook till the gravy is thickened enough. You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.
8. Add amchoor powder, kasuri methi (crush between your hand palms and sprinkle), white butter and mix well, cook it for 2 minutes.
9. Rajma Masala is ready garnish with chopped coriander leaves, and serve with steamed rice, roti or naan along with chopped onion and lemon wedge.
Tips:
• You can use any colored rajma/kidney beans like black, brown or red.
• Soak rajma at least 7-8 hours or overnight otherwise it will not be cooked well.
• You can use rajma water/stock in the rajma gravy. Do not throw it.
• If you don’t have presser cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.
- 1 Cup Rajma/Kidney Beans (200 grams)
- 1 Cup Finely Chopped Onion
- 1 Cup Tomato Puree
- 2 tsp Ginger-Garlic-Green Chili Paste
- 1 tsp Cumin Seeds
- Pinch of Asafoetida/Hing
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- ¼ tsp Amchoor Powder
- 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
- Salt
- 2-3 tbsp Butter/2 tbsp Ghee/2 tbsp Oil
- 2-3 tbsp White Butter/Makhkhan (opt.)
- Chopped Coriander Leaves for Garnishing
- Wash and soak rajma overnight or 7-8 hours.
- Drain and presser cook the rajma with required water (1 ½ -2 cup) and salt for 10-12 whistle or till cook, and keep aside till cool down the presser cooker.
- After cool down remove the rajma from the presser cooker, drain it and keep aside. Do not throw the beans stock/water. You can use it in a gravy.
- Heat the butter or ghee in a pan. Add cumin seeds, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.
- Add ginger-garlic-green chili paste, mix well and then add tomato puree in the prepared mixture.
- Add red chili powder, turmeric, garam masala, salt and mix well, sauté it for 4-5 minutes or till mixture leave the fat.
- Add cooked rajma, 1 cup water (use leftover beans stock) and mix it well, bring it to the boil and cook till the gravy is thickened enough. You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.
- Add amchoor powder, kasuri methi (crush between your hand palms and sprinkle), white butter and mix well, cook it for 2 minutes.
- Rajma Masala is ready garnish with chopped coriander leaves, and serve with steamed rice, roti or naan along with chopped onion and lemon wedge.
• Soak rajma at least 7-8 hours or overnight otherwise it will not be cooked well.
• You can use rajma water/stock in the rajma gravy. Do not throw it.
• If you don’t have presser cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.
6 Responses to “Rajma Masala”
Looks and sounds so delicious & hearty. Definitely a recipe I need to make.
thanks Thalia!!
Your presentation is always a treat to watch dear and the masala luks Yyum
thanks Kushi!!
How many tomatoes do we need to make 1 cup tomato puree
use 2-3 tomatoes!!