Rajma Masala Recipe is an Indian dish that is famous for its combination with rice. It is a staple diet in many parts of North India. Rajma also known as kidney beans is extremely tasty and is also used in the west as a breakfast item. But in India, It is widely had as a proper meal either for dinner or Lunch. While there would be many variations that could be the outline the recipe for this dish. We here present to you a recipe that has been tried and tested by us personally and all of us at ThePost24.com absolutely loved what we got.
The items that you would need to make Rajma Masala in your kitchen
1.25 cups rajma, soaked in enough water overnight or use 3 cups canned kidney beans
4.5 cups + ½ cup water, ½ cup to be added later on
2 tablespoons oil
2 bay leaves
3 black cardamom
2-3 green cardamom pods
1-2 cinnamon stick
2 onion, finely chopped
1.5 tablespoons ginger-garlic paste
½ teaspoon coriander powder
4 tomatoes, made into a puree
½ teaspoon cumin powder
¼ teaspoon red chili powder, or to taste
2 teaspoons rajma masala powder
¼ teaspoon garam masala
salt, to taste
1 tablespoon ghee or butter
1 inch ginger, cut into juliennes
2 tablespoons coriander leaves, chopped
1-2 green chili, chopped fine
1 teaspoon kasuri methi, crushed (dried fenugreek leaves)
Also Read: Kaju Katli recipe that you can make from your own Kitchen
Process to make your favourite dish at home
In a large bowl soak 1.25 cups of rajma (kidney beans) in enough water for 6-8 hours, preferably overnight. In a pressure cooker add the rajma, 4.5 cups water, turmeric, salt and 2 tea bags [if using]. Stir and cook on high for 1-2 whistle, then set the heat to medium and cook for another 10-15 minutes. The rajma is done when you can easily press it between your fingers. Remove the tea bags and set aside. Heat 2 tablespoons of oil in a pan on medium heat, once the oil is hot add bay leaves, cardamom pods, cinnamon stick and black cardamom. Saute for a minute.
Add finely chopped ingredients and cook it on a slow flame
now you have to add finely chopped onions and cook for 2-3 minutes till translucent. Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes. Once the ginger-garlic is done, add the fresh tomato puree and mix. Cover the pan and let it cook for 10 minutes on medium heat. Stir once or twice in between. After 10-12 minutes, the tomatoes are done when there’s no raw smell. Add the dry spices – cumin powder, rajma masala coriander powder, and red chili powder. Also, add the salt and mix. Cook the spices for 2 minutes or till oil starts oozing from the sides.
Prepare the last step of this lover Rajma Masala Recipe
Add the cooked rajma and mix. Add water to the curry [the same water which we used to boil the rajma]. You can add 1/2 cup more water here. Cover the pan and cook the rajma curry for 20 minutes on medium-low heat. After 20 minutes, the curry will thicken, you can adjust the consistency to preference. Switch off the flame. In a small pan, heat 1 tablespoon of ghee or oil. Once hot add ginger julienne and chopped green chili. Saute for 1-2 minutes till they turn light brown in color.
Transfer tempering to the rajma masala. Also add chopped coriander leaves, crushed Kasuri methi (dried fenugreek leaves), garam masala and mix.
Serve hot with rice or any Indian bread.
