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Rajma Masala - Rajma Curry

Rajma Masala with step by step photos that is usually served as a side dish with flatbreads.
Prep Time10 mins
Cook Time30 mins
Soaking Time10 hrs
Total Time12 hrs 40 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 to 5
Author: Radhika

Ingredients

  • Rajma or Kidney beans - 1 cup
  • Onion - 1/2 cup chopped
  • Tomato - 1 cup chopped
  • Cumin seeds – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaves – for garnish
  • Salt – to taste
  • Oil – 2 tbsp

To be ground to a smooth paste:

  • Ginger – 1 inch piece
  • Garlic – 4
  • Green Chillies – 2
  • Red Chilli Powder – 2 tsp
  • Coriander powder – 3 tsp
  • Turmeric powder – 1/2 tsp
  • Cinnamon – 1 inch stick
  • Cloves – 3
  • Cardamom – 2
  • Black peppercorn – 1/2 tsp
  • Cashew nuts – 10
  • Poppy seeds or khus-khus – 1 tsp

Instructions

Preparation:

  • Soak rajma (kidney beans) over night or for 10 hours in plenty of water. The next day discard the water and transfer rajma to a pressure cooker. Add 2 pinch salt, fresh water so that it stands 1 inch above rajma.
  • Pressure cook for 8-10 whistles over medium low flame. Drain and retain the excess cooked water. Mash rajma lightly and keep aside.

Make the paste:

  • Add all the ingredients mentioned under the “to be ground to a smooth paste” to a mixer jar. Add little water, grind to a smooth paste and keep aside.

Make rajma masala:

  • Heat a pan with oil. Add cumin seeds, when it sizzles, add onion and cook till it becomes translucent.
  • Add chopped tomatoes, 2 pinch salt and cook till the tomatoes break and become mushy.
  • Add the ground paste and mix well. Add 1/4 cup of the retained rajma cooked water to the mixer jar, rinse and add it to the pan. Add salt, mix well and close with a lid.
  • Let it cook for 3-4 minutes over low flame till the raw smell of the paste disappears and everything comes together.
  • Add cooked rajma, enough rajma cooked water to the consistency you prefer and mix well.
  • Close with a lid and let it cook further for 5-7 minutes over low flame. Mix in between to avoid the gravy from sticking to the bottom of the pan.
  • Finally sprinkle garam masala powder and coriander leaves. Mix well, switch off stove and close the pan with the lid and let the rajma sit for 3-5 mins for all the flavors to imbibe.
  • Serve this rajma masala with flaky parathas, rotis, jeera rice or to make rajma chawal.