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 steamed rice. 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
• 2 Bay Leaves
• 2 Big Black Cardamoms
• Pinch of Asafoetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander 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/Makhan (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 4-5 whistle or till cook, and keep aside till cool down the pressure cooker.
3. After cool down remove the rajma from the pressure 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, bay leaves, big cardamoms, 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 pressure cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.

Rajma Masala

 

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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.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Ingredients

• 1 Cup Rajma/Kidney Beans (200 grams)
• 1 Cup Finely Chopped Onion
• 1 Cup Tomato Puree
• 2 tsp Ginger-Garlic-Green Chili Paste
• 2 Bay Leaves
• 2 Big Cardamoms
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander 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/Makhan (opt.)
• Chopped Coriander Leaves for Garnishing

Instructions

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 4-5 whistle or till cook, and keep aside till cool down the pressure cooker.
3. After cool down remove the rajma from the pressure 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, bay leaves, big cardamoms, 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, coriander powder,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.

Notes

• 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 pressure cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.

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