Rajma/Kidney beans masala is one of the popular vegetarian dish in many households in Northern part of India. In this recipe the boiled rajma/kidney beans is cooked in a thick gravy along with other Indian spices. Rajma masala served with rice which is called as “Rajma Chawal” is a popular dish in Northern part of India but this can also be served along with roti or naan.
Preparation time – 15 min
Cooking time – 20 min
Serves – 4
Soaking time for rajma/kidney beans – 8 hrs or overnight
Ingredients:
Boiled rajma/kidney beans – 1 cup
Onions – 1 medium sized finely chopped
Ginger & garlic paste – 1 tsp
Tomatoes – 2 small sized pureed
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Chili powder – 3/4 tsp or as required
Garam masala powder – 1/4 tsp
Salt – as required
Cumin seeds/jeera – 1/2 tsp
Bay leaf – 2
Cloves – 2
Cinnamon stick – 1/2 inch
Cardamon – 2
Cilantro/coriander leaves – few finely chopped
Oil – 2 tbsp
Method:
1. Wash the rajma/kidney beans couple of times and soak it some water for 8 hrs or overnight. Drain the water and add the rajma/kidney beans to the pressure pan along with some water. Cover the pressure pan and let it whistle for 3 times. Set aside the boiled rajma/kidney beans. (Rajma/kidney beans has to be well cooked before adding it to the gravy).
2. In a pan add in oil and allow it to heat up. Add in cumin seeds along with bay leaf, cloves, cinnamon and cardamon. Saute for 15 sec and add in the onions and saute till translucent.
3. Add the ginger & garlic paste and cook till the raw smell disappears. Add the puree of tomatoes and saute well.
4. Now add the turmeric powder, chili powder and the coriander powder and saute for a minute.
5. Add in the boiled rajma/kidney beans along with some water. Add salt as required and garam masala powder. Mix well and allow it to boil on a medium flame for 10 minutes.
6 Finally, add in the finely chopped cilantro/coriander leaves and mix.
Serve this delicious Rajma/Kidney beans masala along with rice or roti.
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