Rajma Masala Recipe | Red Kidney Beans Curry

Rajma masala is cooked in onion and tomato based gravy.  It is one of the most popular dish in north India, especially in a Punjabi household.  You can find rajma masala in every home once a week. Before marriage I didn’t like to eat rajma masala, but now as it is my husband’s favourite dish I started cooking it once a week and also started loving it.

Rajma Masala

Ingredients :

  • 1 cup Rajma (Kidney Beans)
  • 1 large Onion (Finely chopped)
  • 2 medium to large tomatoes (Ground to a smooth paste)
  • 3-4 Garlic cloves (Finely chopped)
  • 1 tsp Coriander powder
  • ½ tsp Red chili powder
  • ¼ tsp Turmeric powder
  • ½ tsp Garam masala powder
  • ½ tsp Cumin seeds
  • 1/2 tsp Kitchen king masala
  • 4 cups water for pressure cooking
  • Salt to taste

Method :

  • Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.
  • Next day, discard the water and rinse the beans again in fresh water.
  • Pressure cook Rajma in 4 cups water along with little bit of salt on medium flame for 15-20 minutes.
  • In the mean time you can do other preparations.
  • When the pressure is released check if the rajma is cooked or not. If they are not cooked completely,  then pressure cook again adding some water if required for some minutes.
  • Heat oil in a pan, add cumin seeds.
  • When they starts crackling add chopped garlic and saute until the raw aroma disappears.
  • Now add onions and saute them till they become translucent.
  • Now add freshly made tomato puree from 2 tomatoes, turmeric powder, red chili powder, coriander powder, kitchen king masala, salt to taste and cook until the oil separates from masala.
  • Now add cooked rajma to this masala and garam masala, mix well.
  • If you find rajma is too thick you can add sufficient amount of water and cook on low heat for 5 minutes.
  • Serve hot Rajma masala with steamed basmati rice, jeera rice or naan.

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