Rajma Masala/ Kidney Beans Curry
Rajma masala or Kidney Beans Curry is a very famous and favorite dish in almost every North Indian Punjabi household.
This is a combination of kidney beans cooked with aromatic indian spices and served with rice and roti. It’s healthy, nutritious and delicious. Loaded with goodness of proteins.
This is made almost weekly in all the homes. Weekend lunch or dinner is incomplete without this dish.
If you ask like ten people about their favorite dish I bet this dish will be at the top for most of them.
Pair it with rice and some chopped onions, and your meal is all sorted. You don’t need anything else when a blissful bowl of Rajma is there. When the fluffy white rice meets with the aromatic creamy Rajma curry, it’s like a match made in heaven!!
Grab a bowl, fill in some rice, add in the rajma curry, top it up with some chopped onions, mix it and enjoy the leisurely bowl while watching your favorite weekend T.V. Shows.
Preparing Rajma needs some planning. Soaking the dried beans overnight is essential , as it quickens the cooking time. You can cook them in Pressure cooker to bring down the cooking time more. However, nowadays I have seen people making it without soaking overnight. This means that they have to cook it for a longer span of time which in my point of view will destroy all the nutritive values of the dish.
I stick to old method of cooking by pre soaking the beans and pressure cooking them so that the cooking time is less.
If you are in a hurry but still want to try this recipe, you can use canned beans too. Drain the beans, rinse them thoroughly and add in the prepared gravy masala. Cook on low heat for 15-20 minutes and enjoy.
Kidney beans/ Rajma- 1.5 cups
Salt- 2-3 teaspoon
Soda bicarbonate- 1/3rd teaspoon
Ghee- 1 tablespoon
Cumin seeds- 1 teaspoon
Onions- 3, medium, finely chopped
Ginger- 1” piece, julienned
Asafetida- 1/8th teaspoon
Tomato Paste- 2 tablespoons
Garam masala powder- 2 teaspoon
Coriander powder- 2 teaspoon
Red Chili powder- 2 teaspoon
Rajmah Masala powder- 2 teaspoon
(Store bought. I have used MDH Rajmah Masala)DIRECTIONS:
Wash and soak rajma overnight or 7-8 hours.
Drain and presser cook the rajma with about 3-4 cups of water, salt and soda bicarbonate for 10-12 whistle or till fully done, and keep aside till pressure is cooled down.
After opening the cooker check whether beans are done or not. They should be tender but still hold the shape. Press a bean with your finger if it’s easy to mash it that means beans are cooked properly.
Do not throw the beans stock/water. You can use it in the gravy.
Heat the ghee in a pan.
Add cumin seeds, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.
Add ginger Juliennes and sauté.
Next add tomato puree in the prepared mixture.
Add red chili powder, coriander powder, garam masala, rajma masala powder and mix well, sauté it for 4-5 minutes or till mixture leaves the fat.
Add cooked rajma, and mix it well, bring it to the boil and cook till the gravy is thickened enough.
Check the consistency, if it looks very dry you can add some more water.
You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.
Rajma Masala is ready.
Garnish with chopped coriander leaves, and serve with steamed rice, jeera rice, roti or naan along with chopped onion and lemon wedges.
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