Rajma Masala
A classic Indian kidney bean curry, rich in flavor and spices, perfect for a hearty meal.
9h4Servings
Nutrition
314kcal
14gProtein
42gCarbs
11gFat
High Fiber
Ingredients
RAJMA
Kidney Beans
200 g
Water
2 cups
Salt
1 tsp
Baking Soda
¼ tsp
MASALA
Oil
3 tbsp
Cumin Seeds
½ tsp
Asafoetida
1 pinch
Turmeric Powder
½ tsp
Coriander Powder
2 tsp
Fenugreek Leaves
crushed
1 tbsp
Tomato Puree
1½ cups
Ginger Garlic Paste
1 tbsp
Green Chili
finely chopped
3 nos
Kashmiri Red Chili Powder
1½ tsp
Salt
to taste
½ tsp
Garam Masala
1 tsp
FOR GARNISH
Fresh Coriander
chopped
2 tbsp
Equipment
Pressure Cooker
Instructions
1Soaking and Boiling Rajma
8h
8hSoak Rajma
Rinse 1 cup (200g) of kidney beans thoroughly. Soak them in enough water for 6-8 hours or overnight.
Drain and Rinse
Drain the soaked rajma and rinse them again.
Boil Rajma
Transfer the rajma to a pressure cooker. Add 2 cups of water, 1 tsp salt, and 1/4 tsp baking soda. Close the lid and cook for 7 minutes on medium heat after the first whistle. Then, reduce the heat to low and cook for another 7 minutes. Turn off the heat and let the pressure release naturally.
2Preparing the Masala
15m
15mHeat Oil
Heat 2-3 tbsp of oil in a pan or kadai over medium heat.
Temper Spices
Add 1/2 tsp cumin seeds and a pinch of asafoetida. Let the cumin seeds splutter.
Add Ground Spices
Reduce the heat to low. Add 1/2 tsp turmeric powder, 2 tsp coriander powder, and 1 tbsp crushed fenugreek leaves. Sauté for a few seconds until fragrant, being careful not to burn them.
Cook Tomato Puree
Add the tomato puree, 1 tbsp ginger-garlic paste, 3 finely chopped green chilies, and 1.5 tsp Kashmiri red chili powder. Add 1/2 tsp salt. Sauté the masala on low to medium heat until the oil starts to separate from the sides, about 8-10 minutes. Stir frequently to prevent sticking.
3Combining and Simmering
15m
15mAdd Boiled Rajma
Add the boiled rajma along with its cooking water to the masala.
Add Garam Masala
Stir in 1 tsp garam masala.
Simmer
Mix everything well. Cover the pan and simmer on low heat for 4-5 minutes, allowing the flavors to meld.
Garnish and Finish
Stir in 2 tbsp chopped fresh coriander. Cover and let it rest for 2 minutes before serving.
Tips
Soaking rajma overnight is crucial for even cooking and better digestion.
Adding baking soda helps in faster cooking and makes the rajma softer.
Cook the masala well until the oil separates; this is key to a flavorful rajma.
Adjust salt and chili according to your taste preference.